Complete recipe
Broccoli garlic pasta
Pasta and broccoli tossed with garlic, olive oil, lemon, and parmesan.
22 minutes3 servingseasylow budget
Ingredients
- Pasta8 oz · dry pasta
- Broccoli3 cups · small florets
- Garlic3 cloves · minced or thinly sliced
- Lemon · optional1/2 lemon · fresh juice or wedge finish
- Parmesan · optional1/4 cup · grated finish
- Canned tuna · optional1 can · drained canned tuna
You may also need oil, salt and pepper from your pantry. Preparation and storage guidance is included with the method.
Method
- Cut the broccoli into small florets, mince the garlic, and bring salted water to a boil for the pasta.
- Reserve lemon, parmesan, or canned tuna as finishes so the core pasta stays flexible.
- Before draining pasta, reserve at least 1/2 cup pasta water for loosening the sauce.
- Bring a large saucepan of water to a boil and salt lightly. Cook pasta according to its packet, adding broccoli for the final 3 minutes. Reserve a mug of cooking water, then drain.
- Heat a little olive oil in a skillet over medium-low heat. Stir garlic for 30–60 seconds until fragrant but not brown.
- Add pasta and broccoli with a splash of reserved water. Toss for 1–2 minutes until glossy and hot, then season. Add optional lemon or Parmesan to taste; if using canned tuna, fold it in and heat through.
Cooking and storage notes
- If adding canned tuna, discard any can that is leaking, bulging, badly dented, or smells off.
- Refrigerate pasta leftovers promptly in shallow containers.
- Reheat leftovers until hot throughout and loosen with water if the pasta tightens.