Really Quick Broccoli Pasta

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Are you looking for a quick and easy meal that’s both tasty and nutritious? This Really Quick Broccoli Pasta recipe is perfect for busy weeknights or when you’re short on ingredients. You can whip up this delicious dish in just 15 minutes using basic pantry staples and fresh broccoli.

The recipe combines al dente pasta with tender broccoli florets in a zesty lemon and garlic sauce. A sprinkle of cheese adds richness, while red pepper flakes give it a subtle kick. It’s a great way to get your veggies in a comforting pasta dish that the whole family will love.

Exact Ingredients List

Here’s everything you’ll need to make this quick and tasty broccoli pasta:

Main Ingredients:

• 350g (12 oz) dried short pasta (small shells work great)
• 2 large broccoli heads
• 1 cup shredded cheese (feel free to add more!)

Pasta Sauce:

• 2 tsp lemon zest
• 2 tbsp lemon juice
• 5 tbsp extra virgin olive oil
• 1/3 cup finely grated parmesan
• 2 minced garlic cloves
• 1 tsp mixed dried herbs
• 1/2 tsp red pepper flakes
• 1 tsp sugar
• 3/4 tsp salt
• 1/2 tsp pepper

For Serving:

• Extra parmesan cheese

Remember, you can adjust the amounts to your liking. Want it zestier? Add more lemon juice. Craving extra cheese? Go for it! This recipe is flexible and easy to customize.

Instructions

Boil a large pot of salted water. Add 350g of short pasta and cook according to package directions.

While the pasta boils, chop 2 big broccoli heads into small florets. Add them to the pasta pot 1-2 minutes before the pasta is done.

Mix the sauce in a jar: 2 tsp lemon zest, 2 tbsp lemon juice, 5 tbsp olive oil, 1/3 cup grated parmesan, 2 minced garlic cloves, 1 tsp dried herbs, 1/2 tsp red pepper flakes, 1 tsp sugar, 3/4 tsp salt, and 1/2 tsp pepper. Shake well.

Before draining, scoop out 1 cup of pasta water. Drain pasta and broccoli, then return to the pot.

Add 1/2 cup pasta water to the sauce jar and shake again. Pour this over the pasta along with 1 cup shredded cheese.

Stir everything together. Add more pasta water if needed for a saucy consistency. Taste and adjust salt and pepper.

Serve right away with extra parmesan on top. Enjoy your quick and yummy broccoli pasta!

Possible Substitutes List

You can easily swap ingredients in this quick broccoli pasta recipe. For the pasta, try penne, fusilli, or farfalle instead of shells. No broccoli? Use broccolini, cauliflower, or Brussels sprouts.

Cheese options:

• Cheddar
• Mozzarella
• Gouda
• Fontina

Lemon substitutes:

• Lime juice and zest
• White wine vinegar
• Apple cider vinegar

Can’t find parmesan? Pecorino Romano or Grana Padano work great. For the herbs, use what you have on hand – basil, oregano, or thyme are tasty choices.

No red pepper flakes? Try a dash of cayenne or hot sauce for some heat. You can skip the sugar if you prefer, or use honey as a natural sweetener.

Remember, these swaps might change the flavor a bit, but they’ll still give you a yummy pasta dish in no time!

How To Make It Diabetes-Friendly

To make this broccoli pasta more diabetes-friendly, you can make a few simple changes. Use whole wheat pasta instead of regular pasta. Whole wheat pasta has more fiber, which helps slow down sugar absorption.

Cut back on the pasta amount and add extra broccoli. This lowers the carb count while boosting nutrients. Aim for 2 parts broccoli to 1 part pasta.

Skip the sugar in the sauce. Use a sugar substitute if needed, or add more lemon juice for tang. Reduce the amount of cheese to lower fat and calories.

Try these swaps:

• 8 oz whole wheat pasta
• 3 large broccoli heads
• 1/2 cup low-fat cheese
• No sugar in sauce

Cook the pasta al dente. Overcooked pasta raises blood sugar faster. Check the package for cooking times and test it 2 minutes early.

Measure your portion size carefully. Stick to about 1 cup of the finished dish per serving. Pair it with a lean protein like grilled chicken or fish for a balanced meal.

Tips, Tricks & Storing

Cut your broccoli into small, bite-sized florets. This helps them cook quickly and evenly with the pasta.

Don’t overcook the broccoli! Add it to the pasta water just 1-2 minutes before the pasta is done. This keeps it bright green and crisp-tender.

Save that pasta water. It’s liquid gold for creating a silky sauce. Start with 1/2 cup and add more if needed to reach your desired consistency.

No lemon? Try a splash of white wine vinegar instead. It adds a similar bright flavor to the sauce.

Switch up the cheese. Cheddar, mozzarella, or fontina all work great in place of the shredded cheese.

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the microwave or on the stovetop, adding a splash of water if needed to loosen the sauce.

For meal prep, you can make the sauce ahead of time and store it in the fridge for up to 5 days. Just shake well before using.