Yield :
- Servings: 6 • Size: 1 1/2 cups • Points +: 8 pts • Smart Points: 8
Ingredients :
- 12 oz uncooked pasta (use brown rice or quinoa pasta for gluten-free)
- 6 1/2 cups fresh broccoli florets, no stems
- 5 cloves garlic, smashed and chopped
- 1/4 cup grated Parmesan or Romano
- 2 tbsp olive oil, divided
- kosher salt and fresh cracked pepper
Preparation :
- Bring a large pot of salted water to a boil. When water boils, add pasta and broccoli at the same time and cook according to pasta instructions for al dente. When pasta is almost done cooking, reserve about 1 cup of the pasta water and set aside. Drain pasta and broccoli.
- Return the pot to the stove and set heat to high; add 1 tbsp olive oil, when hot, add garlic. Cook until golden, reduce flame to low and add pasta back to the pot.
- Mix well, add remaining olive oil, grated cheese, salt and pepper to taste mixing well and smashing any large pieces of broccoli to break up.
- Add 1/2 cup of reserved pasta water and mix well adding more if needed.
- Serve in pasta bowls with additional grated cheese on the side.
Makes about 9 cups. - Pin It To Save For Later!
Nutritional Info :
- Servings: 6 • Size: 1 1/2 cups • Points +: 8 pts • Smart Points: 8
- Calories: 289.2 • Fat: 7.1 g • Carbs: 48 g • Fiber: 4.9 g • Protein: 11.7 g • Sugar: 1.0
- Sodium: 103.7 (without salt)
