Pasta With Broccoli

This Pasta with Broccoli is a comforting, weeknight-friendly meal that highlights the natural sweetness of fresh broccoli florets. The dish features a simple yet flavorful sauce made from melted butter, olive oil, and plenty of minced garlic, creating a rich aroma that fills the kitchen. The addition of white wine or broth deglazes the pan, lifting the fond for a deeper taste profile. Perfect for a light yet satisfying dinner, it pairs beautifully with a simple green salad or crusty bread. Its an excellent option for vegetarians looking for a hearty main course that comes together in under 40 minutes using pantry staples.

Cooking Method: Sautéing, Stewing

Cuisine: Italian

Courses: Main Courses

Difficulty: Intermediate

Servings: 4

Calories: 226.2

Description

This Pasta with Broccoli is a comforting, weeknight-friendly meal that highlights the natural sweetness of fresh broccoli florets. The dish features a simple yet flavorful sauce made from melted butter, olive oil, and plenty of minced garlic, creating a rich aroma that fills the kitchen. The addition of white wine or broth deglazes the pan, lifting the fond for a deeper taste profile. Perfect for a light yet satisfying dinner, it pairs beautifully with a simple green salad or crusty bread. Its an excellent option for vegetarians looking for a hearty main course that comes together in under 40 minutes using pantry staples.

Ingredients

1 medium head fresh broccoli, cut into bite-size florets
3 tablespoons butter
1/4 cup olive oil
4 cloves garlic, minced
1 medium onion, chopped
1/2 cup white wine or chicken broth
12 ounces pasta, cooked according to package directions
to taste salt and freshly ground black pepper
for topping grated cheese (such as Parmesan)

Directions

1
Bring a large pot of salted water to a boil. Add the broccoli florets and cook until crisp-tender, about 3-4 minutes. Drain well and set aside.
2
In a large skillet or saucepan, melt the butter with the olive oil over medium heat.
3
Add the chopped onion and saut until translucent and soft, about 5 minutes.
4
Stir in the minced garlic and cook for 1 minute until fragrant, being careful not to burn it.
5
Add the cooked broccoli and the white wine (or broth) to the skillet. Simmer for 3 minutes to allow the liquid to reduce slightly and flavors to meld.
6
Season generously with salt and freshly ground black pepper to taste.
7
Add the drained, cooked pasta to the skillet with the broccoli mixture. Toss everything together until the pasta is evenly coated in the sauce.
8
Serve immediately, topped with grated cheese.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 226.2kcal

% Daily Value *
Total Fat 24.2g38%
Saturated Fat 7.8g39%
Cholesterol 24.2mg9%
Sodium 81.1mg4%
Total Carbohydrate 2.8g1%
Dietary Fiber 0.7g3%
Sugars 0.5g
Protein 1.0g2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove with a splash of water or broth to restore moisture.

Substitutions: For a vegan version, substitute the butter with extra olive oil or a plant-based butter alternative. Use vegetable broth instead of chicken broth if keeping it vegetarian.

Tip: Save a cup of the pasta cooking water before draining. Adding a splash to the skillet can help create a silkier sauce that clings better to the pasta.

Variation: Add red pepper flakes to the garlic step for a bit of heat, or toss in toasted pine nuts for extra crunch and richness.

Keywords: pasta, broccoli, garlic, butter, olive oil, vegetarian, italian, dinner, easy, quick, weeknight, healthy, vegetables, garlic sauce, white wine, parmesan, onion, sauted, simple, family meal, comfort food

Read it online: https://www.chefs-mate.com/recipe/pasta-with-broccoli/