Pasta with Broccoli
Serves 4 to 6
This is another quick, easy, healthy and delicious Italian pasta recipe. It can be made with fresh or frozen broccoli, adjusting the cooking time as needed. See the notes below for details. The recipe can be made in any amount. For a similar vegetarian dish, see the Pasta with Broccoli Rabe in the similar and related recipes links.
- 3 tablespoons olive oil
- 4 large garlic cloves, minced
- 1 bunch broccoli, cleaned, tough ends removed, chopped (about 8 cups)
- Salt and pepper to taste
- 3/4 cup water
- 1/4 cup dry white wine
- Hot pepper flakes (optional)
- 1 pound rotini or similar pasta, preferably multigrain or whole wheat
- 1/4 cup freshly grated Parmesan cheese, plus more for passing
Heat the olive oil in a large sauté pan over medium-high heat. Add the garlic and sauté for one minute. Add the chopped broccoli and stir to evenly coat with the oil. Add the salt and pepper, then the water and wine. Bring to a boil; cover, reduce heat and simmer until broccoli is the desired tenderness, at least 10 minutes.
Meanwhile, cook pasta according to package directions for al dente. Add hot pepper flakes to broccoli, then the drained pasta. Stir well to combine. Stir in the 1/4 cup cheese. Serve immediately, passing extra cheese.
Notes: If using frozen broccoli, you will need two pounds. Cook in the same manner, omitting the water unless needed. This pasta is equally good hot, warm or room temperature, and reheats well in the microwave.