One-Pot Broccoli Pasta

Prep Time 5

Cook Time 20

Servings People

1 lb bag frozen broccoli florets (about 5 cups)*
12 oz orzo or orecchiette**
¼ cup olive oil
2 cloves garlic, smashed or chopped***
1 tsp black pepper (optional or reduce if you don’t like that peppery kick)
1 cup grated parmesan or pecorino cheese (optional)
Salt, to taste
*If you have fresh broccoli, use 6 cups of florets in place of frozen.
**Orechiette is my favorite for this recipe, but the kind you find at the grocery store is usually not very good and doesn’t tend to cook very evenly in my experience. If you do use orecchiette, be sure to stir it pretty often so they don’t stick together.
***In Italy we learned that when cooking a meal for people, it’s polite to leave the garlic intact (smashed) so you can remove it at the end. That way guests don’t have to worry about bad breath! Also, the more you chop it, the stronger the garlic flavor. If you don’t care, go ahead and chop it up.

Fill a large pot with 4 quarts of water and about 2 tablespoons salt. Bring to a boil over high heat.
Add broccoli to the boiled water, bring it back up to a boil, then cook for 4 minutes. Add in your pasta and cook according to the package instructions, stirring occasionally to make sure it’s not sticking to the pot. Reserve at least 1 cup of pasta water, then drain your pasta/broccoli.
Wipe out the skillet until dry. Return the pot over medium heat, add the oil, garlic, and pepper and cook for 1 minute, stirring often, until fragrant.
Add the drained pasta/broccoli into the pan along with 1 cup pasta water and cheese (if using). If not using cheese, add an additional ½ teaspoon salt. Cook for about 1-2 more minutes, stirring constantly, or until the liquid reduces and forms more of a glossy sauce. Taste and add more salt, if needed. This depends a lot on how salty your pasta water was and whether or not you added cheese!
Serve topped with black pepper and a drizzle of your best olive oil. If using cheese, sprinkle some more on top if you have it.

Substitutions:

To make vegan, skip the parm. Be sure to add salt, to taste. Top with the Pumpkin Seed Parm from week 53!
To make gluten free, use a gluten-free pasta substitute. Jovial Foods is my favorite.
If you have fresh broccoli, use 6 cups of florets in place of frozen.
Spice it up by adding red pepper flakes in with the garlic.

Warm it up in the microwave until warmed through. Stirring in a splash of water can help loosen it up. Top with plenty of cheese, good olive oil, salt, and pepper.
Top with a fried egg!