Broccoli Pasta (15 Minutes)

Ingredients

• 180 grams pasta (I’ve used orecchiette)
• 300 grams broccoli
• 2 garlic cloves
• 1 tbsp extra virgin olive oil
• 40 grams freshly grated Parmigiano reggiano cheese (parmesan cheese)
• Salt and black pepper
• Garnish with pangrattato, extra parmesan cheese and red pepper flakes (optional)

Instructions

1. 1

   Dice the broccoli into small florets including cutting the stems into small cubes. Boil the broccoli florets and stems in a large pot of salted water for about 5- 8 minutes until fork tender

2. 2

   At the same time, dice the garlic cloves into cubes and sautee in a large pan or skillet with olive oil on a low heat

3. 3

   Add the cooked broccoli to the pan with a ladle of the cooking water and stir through

4. 4

   Cook the pasta in the same boiling water until almost cooked ( a few minutes before the provided cooking time on the package instructions) then drain and add to the pan with the broccoli. ** Ensure to save some pasta cooking water

5. 5

   Add the freshly grated parmigiano cheese with a ladle of reserved pasta water and stir for a few minutes over a medium heat. Add more pasta water as needed to finish cooking the pasta to al dente or to desired consistency and to create a creamy sauceServe with pangrattato, extra parmesan cheese and a drizzle of olive oil and enjoy your creamy cheesy Broccoli Pasta!