Ingredients

The following ingredients have 9 Servings
  • 12 oz uncooked pasta (use brown rice or quinoa pasta for gluten-free)
  • 6 1/2 cups fresh broccoli florets (no stems)
  • 5 cloves garlic (smashed and chopped)
  • 1/4 cup grated Parmesan or Romano
  • 2 tbsp olive oil (divided)
  • kosher salt and fresh cracked pepper

Instruction

  • Bring a large pot of salted water to a boil.
  • When water boils, add pasta and broccoli at the same time and cook according to pasta instructions for al dente.
  • When pasta is almost done cooking, reserve about 1 cup of the pasta water and set aside. Drain pasta and broccoli.
  • Return the pot to the stove and set heat to high; add 1 tbsp olive oil, when hot, add garlic. Cook until golden, reduce flame to low and add pasta back to the pot.
  • Mix well, add remaining olive oil, grated cheese, salt and pepper to taste mixing well and smashing any large pieces of broccoli to break up.
  • Add 1/2 cup of reserved pasta water and mix well adding more if needed.
  • Serve in pasta bowls with additional grated cheese on the side.