Garlic Pasta with Buttered Broccoli goes together in a snap. It’s on the table in about 20 minutes, tops! The beauty of this one-pot recipe is its flexibility. You can use spinach instead of broccoli, add sausage or crispy bacon to the mix, and spice it up with pesto or red pepper flakes.
In making this dish, be careful not to overcook the pasta. You’ll end up with mush. Use fresh broccoli. Also, don’t skimp on the cheese. You want a little melty parmesan in every bite.
Garlic Pasta with Buttered Broccoli
- 1 pound uncooked bowtie pasta
- 7 cups of broccoli florets (no stems)
- 6 cloves of garlic minced finely
- ½ cup Parmesan, Romano, Cheddar, or Feta
- 3 tbsp butter (alternatively olive oil)
- Fresh ground pepper and salt to taste
- Bring a pot of salted water to a full boil.
- Add in your pasta and broccoli.
- Cook according to the pasta’s direction looking for al dente.
- Keep 1 cup of the pasta water.
- Drain the pasta and broccoli.
- Using the empty pot, return it to the stove and melt the butter.
- Add your garlic and stir until golden brown.
- Reduce the stove burner to low.
- Return the pasta to the pan, adding cheese and any spices you’ve chosen.
- Mix everything thoroughly.
- Serve hot.