Garlic and Broccoli Pasta

Taylor Dowd
by Taylor Dowd
6 Servings
1 hr

Garlic and oil: incredible on their own, but a powerhouse together. One of my all time favorite dinners, this garlic and broccoli pasta is easy to make but packed with restaurant-quality flavors. It makes the perfect weeknight dinner, as much of the process is simply in the cooking time. Garlic infused oil lends the most phenomenal taste and pairs wonderfully with any pasta. The broccoli florets soak up the oil and add a nice bite to the dish. My first time trying cooked broccoli was with garlic infused oil and I have been hooked ever since. I highly encourage you to try out this delicious meal for yourself and see how a few simple ingredients can create spectacular flavors.

Garlic and Broccoli Pasta
Recipe details
  • 6  Servings
  • Prep time: 15 Minutes Cook time: 45 Minutes Total time: 1 hr
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Ingredients
Garlic Infused Oil
  • 5 tablespoons extra virgin olive oil
  • 5 cloves garlic, sliced
  • 1/2 teaspoon red pepper flakes (optional)
Garlic and Broccoli Pasta
  • Half head of broccoli
  • 1 pound pasta of choice
  • Salt and pepper to taste
  • 1 tablespoon fresh parsley, chopped (optional)
Instructions
Garlic Infused Oil
In a saucepan off heat, combine raw garlic, oil, and red pepper flakes.
Place over very low heat and allow to simmer, stirring occasionally. Cook for approximately 10 minutes or until garlic is golden on edges and bubbling. The mixture should be aromatic. Take off heat and set aside for later.
Broccoli
Heat 3 inches of water in a saucepan over high heat until it begins to bubble.
Stir in broccoli and allow to cook for 5 minutes. It should turn bright green and have softened slightly, but still have a bite. Set aside until pasta is finished cooking.
Pasta
Bring a large sauce pan with water to a boil. Follow package directions to cook pasta until al dente.
Combine pasta, broccoli, and garlic infused oil. Season to taste. Serve immediately with fresh parsley as garnish.
Tips
  • I decided to use a standard penne, but I’ve had success with lentil and soybean pastas.
Taylor Dowd
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