Description
A delicious and easy recipe combining pasta shells and broccoli in a flavorful sauce.
Ingredients
Scale
- 12 oz pasta shells
- 4 cups broccoli florets (from 1 large head)
- 3 cloves garlic, minced
- 1/4 cup olive oil
- 1/3 cup grated Parmesan cheese
- 1 tbsp lemon juice (juice of half a lemon)
- 1/4 tsp red pepper flakes (optional)
- Salt and freshly ground black pepper, to taste
- 1/2 cup reserved pasta water
- 2 tbsp pine nuts or walnuts (optional)
Instructions
- Bring a large pot of salted water to a boil. Add pasta and cook according to package instructions. In the last 3–4 minutes, add broccoli florets to the pot. Cook until pasta is al dente and broccoli is fork-tender. Reserve 1/2 cup of pasta water, then drain.
- In a food processor or blender, combine half of the cooked broccoli, olive oil, garlic, Parmesan, lemon juice, and red pepper flakes. Blend until smooth, adding pasta water as needed. Season with salt and pepper.
- Return the pasta and remaining broccoli to the pot. Pour the smashed broccoli sauce over and toss gently on low heat for 1–2 minutes until evenly coated. Add more pasta water if needed to loosen.
- Serve hot, topped with extra Parmesan, a drizzle of olive oil, and pine nuts or walnuts if using. Optional: a final squeeze of lemon for brightness.
Notes
- This recipe is versatile; you can use other vegetables if desired.
- For a vegan option, substitute the Parmesan cheese with nutritional yeast.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Boiling and Blending
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 400
- Sugar: 2g
- Sodium: 350mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 5mg