One Pot Broccoli Pasta with Garlic and Parmesan
Pasta and broccoli share one pot, then get a light garlic-and-olive-oil coating and Parmesan. Chicken or seafood is an optional addition.
Ingredients
Pasta and Vegetables
- 8 ounces pasta Penne or rotini work well.
- 2 cups broccoli florets Fresh or frozen.
Cooking Essentials
- 2 tablespoons olive oil Use 1 tablespoon for optional protein and 1 for garlic; use all 2 for garlic if omitting protein.
- 3 cloves garlic, minced
- 1 cup chicken or seafood, optional
- Salt and pepper, to taste
Finishing Touch
- Parmesan cheese, grated, for serving
Instructions
Method
- Bring a large pot of water to a boil and add 8 ounces pasta. Cook according to the package directions, stirring to separate the pieces.
- Add 2 cups broccoli during the final 3 minutes. Drain when the pasta is al dente and the broccoli is fork-tender; set aside.
- If using 1 cup chicken or seafood, heat 1 tablespoon of the measured olive oil in the same pot over medium heat. Cook raw chicken to 165°F, fish to 145°F, or shrimp until pearly and opaque, then transfer to a plate; this adds cooking time.
- Add the remaining 1 tablespoon olive oil to the pot, or all 2 tablespoons if omitting protein. Stir in the minced garlic over medium heat until fragrant and pale, reducing the heat if it starts to darken.
- Return the pasta, broccoli, and any cooked protein and toss gently until coated and hot. Season with salt and pepper, divide into four portions, and top with Parmesan.
Notes
- Refrigerate promptly in shallow, covered containers at 40°F or below; use within 3 days.
- Reheat portions to 165°F, adding a little water or broth if needed.