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Broccoli Pasta with Garlic and Olive Oil

This simple dish combines al dente pasta with tender yet crisp broccoli, sautéed garlic, and fragrant olive oil. The final dish has a glossy appearance, with bright green broccoli and golden garlic slices, offering a comforting yet refreshing flavor profile. It’s a meditative, honest meal emphasizing the beauty of minimal ingredients and gentle cooking techniques.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 2
Course: Main Course
Cuisine: Mediterranean
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 200 g spaghetti or linguine preferably al dente
  • 1 small head broccoli cut into bite-sized florets
  • 3 cloves garlic sliced thin
  • 3 tbsp olive oil extra virgin preferred
  • 1 lemon lemon for squeezing at the end (optional)
  • to taste salt for pasta water and seasoning
  • to taste black pepper freshly cracked
  • pinch red pepper flakes optional, for a gentle kick

Equipment

  • Large pot
  • Deep skillet or wide pan
  • Tongs or slotted spoon
  • Colander

Method
 

  1. Bring a large pot of salted water to a rolling boil. Add the pasta and cook until just shy of al dente, about 8-10 minutes. Reserve a cup of pasta water, then drain and set aside.
  2. While the pasta cooks, chop the broccoli into small, bite-sized florets. Slice the garlic thinly, aiming for delicate, even slices that will crisp nicely.
  3. Heat a deep skillet or wide pan over medium heat. Add the olive oil and wait until it shimmers, filling the kitchen with a fragrant, fruity aroma. Toss in the sliced garlic, cooking until fragrant and golden, about 1-2 minutes, stirring constantly to prevent burning.
  4. Add the broccoli florets to the skillet. Sauté for about 3-4 minutes, stirring often, until the broccoli turns vibrant green and starts to develop slightly crispy edges. If it begins to brown too quickly, lower the heat or add a splash of water to create gentle steam.
  5. Transfer the drained pasta to the skillet with the garlic and broccoli. Toss everything together, ensuring the pasta is coated evenly with the fragrant oil. If the mixture seems dry, add a splash of the reserved pasta water and stir to loosen the sauce.
  6. Squeeze fresh lemon juice over the pasta, if using, and season with salt, freshly cracked black pepper, and red pepper flakes for a subtle warmth. Toss again to combine all flavors and taste to adjust seasoning as needed.
  7. Remove from heat and let the pasta rest for a minute to allow flavors to meld. Serve immediately, drizzling with a little extra olive oil if desired. The dish should be glossy, with bright green broccoli and golden garlic slices, ready to enjoy.

Notes

For extra flavor, sprinkle with grated Parmesan or a handful of toasted pine nuts just before serving. This dish is best enjoyed fresh but can be stored in the fridge for up to 2 days; reheat gently in a skillet with a splash of water or oil.