Ready in 15 minutes
An easy dish from Paul Pisani Training
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook, stirring occasionally. After 5 minutes, add the broccoli florets to the pasta and stir and cook for another 4 minutes. Drain pasta and broccoli, reserving 1 cup of the pasta water.
Meanwhile, in a large skillet, heat the olive oil and butter over medium heat. Add the garlic, and red pepper flakes (if used) and cook for 5 minutes. Add the broccoli, pasta, salt and pepper and toss. Add some of the reserved pasta water, if necessary, to make a light sauce. Transfer to a serving platter and sprinkle with Parmesan and parsley.
Keep all your recipes with free BigOven membership. Clip recipes, make grocery lists, menu plans and more!
What would you serve with this? Link in another recipe
JennyHensel30 2y agoDidnt add pepper flakes, used mini style penne, for healthier approach used olive oil and garlic pepper. Slow cooked broccoli on stove top seperately then after noodles went soft and I drained them added in broccoli. We like crunchy broccolinot soft. Good work!
IvySue 5y agoThis was a very nice, light pasta dish. I made it with whole wheat elbow pasta, added in some zucchini for variety, and also added shrimp. It was quick and easy, which is nice for a weeknight meal.
robbc 6y ago[I posted this recipe.]