Is there anything better than the combination of creamy and cheesy? Seriously, I could eat it every day.
I mean, when I first tried this broccoli pasta, I was reminded of that time when everyone was obsessed with avocado toast—except this is way cozier. Picture it:
a chilly evening, the comforting aroma of cheese melting into each pasta curl, and maybe a sprinkle of nostalgia as you remember those simpler days. It’s like a hug in a bowl, with a side of green goodness!
Steps
- Begin by bringing a large pot of salted water to a boil and add your pasta to cook as per the package instructions.
- As the pasta cooks, chop the broccoli into small florets. Add these to the pot about two minutes before the pasta is fully cooked to allow the broccoli to cook through.
- While the pasta and broccoli are cooking, combine all the sauce ingredients in a jar with a lid, including lemon zest, juice, olive oil, parmesan, garlic, herbs, red pepper flakes, sugar, salt, and pepper.
- Just before draining the pasta, carefully scoop out one cup of the pasta cooking water and set it aside. Drain the pasta and broccoli, then return them to the pot.
- Pour half a cup of the reserved pasta water into the sauce jar and shake it well to mix. Add the sauce and cheese to the pot with the pasta and broccoli.
- Stir everything together vigorously, adding more pasta water if necessary, until the pasta is coated and the dish is juicy. Adjust the seasoning with extra salt and pepper if needed and serve immediately, garnished with additional parmesan cheese.
Ingredients
- 350 grams (12 ounces) dried short pasta (such as small shells)
- 2 large broccoli heads
- 1 cup shredded cheese (or more, to taste)
- 2 teaspoons lemon zest
- 2 tablespoons lemon juice (or more, to taste)
- 5 tablespoons extra virgin olive oil
- 1/3 cup finely grated parmesan
- 2 garlic cloves, minced
- 1 teaspoon mixed dried herbs (or fresh)
- 1/2 teaspoon or more red pepper flakes (optional, for heat)
- 1 teaspoon sugar (optional)
- 3/4 teaspoon salt
- 1/2 teaspoon black pepper
Nutritional Values
Calories: 2536cal | Carbohydrates: 284g | Protein: 92g | Fat: 116g | Saturated Fat: 36g | Cholesterol: 124mg | Sodium: 3072mg | Potassium: 2436mg | Fiber: 24g | Sugar: 20g | Vitamin A: 5080IU | Vitamin C: 464.8mg | Calcium: 1388mg | Iron: 9.6mg
FAQ
- Can I use a different type of pasta for this recipe?
- Absolutely! While short pasta like shells or penne is recommended, you can use any pasta you have on hand. Even longer pasta like spaghetti will work well.
- Is it necessary to use both parmesan and shredded cheese?
- It’s not mandatory to use both. Parmesan adds a nice flavor, but you can use any melting cheese like cheddar, gruyere, or Monterey Jack. If you only have shredded cheese, it will still be delicious.
- Can I make this dish without the lemon?
- Yes, you can omit the lemon if you prefer. The lemon adds a subtle tang, but you can substitute it with a mild vinegar or even a bit more olive oil for a different flavor profile.
- How can I make the dish spicier?
- To add some heat, increase the amount of red pepper flakes or add a dash of your favorite hot sauce when serving.
- What can I use instead of garlic?
- If you don’t have fresh garlic, you can use garlic powder or onion powder. Alternatively, finely grate some onion and add the juices to the sauce for a similar savory kick.
Tips
- Reserve Pasta Water: Always remember to save a cup of pasta cooking water before draining. This starchy water is crucial for creating a creamy sauce without needing to add excessive oil.
- Add Broccoli Last: To ensure your broccoli is perfectly cooked and retains its vibrant color, add it to the boiling pasta water just 1-2 minutes before the pasta is done.
- Cheese Choice: Use a combination of parmesan and a good melting cheese like cheddar or Monterey Jack to enhance the flavor and texture of the sauce. Feel free to adjust the cheese quantity based on your preference for a more cheesy or less calorie-dense dish.
- Lemon Zest and Juice: While the lemon is optional, it adds a subtle tang that enhances the overall flavor. If you prefer a more pronounced lemon taste, feel free to increase the amount of lemon zest and juice.
Equipment
- Large pot for boiling pasta and broccoli
- Jar with a lid for mixing the sauce
- Pasta strainer or colander for draining the pasta
- Microplane or fine grater for grating parmesan cheese and lemon zest
- Garlic press or mincer for mincing garlic
