Ingredients
Method
Prepare the water and ingredients (5 minutes)
- Bring a large pot of salted water to boil for pasta
- Cut fresh broccoli into uniform, bite-sized florets
- Mince garlic cloves and measure remaining ingredients
Cook the pasta (8-10 minutes)
- Add penne pasta to boiling water and cook according to package directions until al dente
- Drain pasta in colander but do not rinse
Prepare the broccoli (4-5 minutes)
- Heat olive oil in large skillet or wide saucepan over medium heat
- Add minced garlic and red pepper flakes, sauté for 30 seconds until fragrant
- Add broccoli florets and cook 3-4 minutes until bright green and tender-crisp
Combine and finish (3-4 minutes)
- Add drained pasta to skillet with broccoli
- Toss with wooden spoons, adding pasta water gradually to create light sauce
- Remove from heat and add Parmesan cheese, lemon juice, and fresh basil
- Season with salt and black pepper to taste
Serve immediately
- Divide among 4 bowls and garnish with additional Parmesan if desired
- Serve hot with extra red pepper flakes on the side
Notes
Pros (Editorial Reviews - Positive Notes):
- Ready in just 25 minutes for busy weeknights
- High in vitamin C and essential nutrients
- Only 385 calories per generous serving
- Kid-friendly and family-approved recipe
- Perfect for meal prep and leftovers
- Uses simple, affordable ingredients
- Naturally vegetarian and can be made vegan
- Great source of fiber for digestive health
- Satisfying without feeling heavy
- Versatile base for creative variations
Cons (Editorial Reviews - Negative Notes):
- Broccoli can become soggy if overcooked
- Best served immediately for optimal texture
- May need extra seasoning for some taste preferences
- Requires timing coordination for perfect results
- Pasta water crucial for proper sauce consistency
