This broccoli and garlic macaroni recipe makes a delicious and healthy meal any day.
Nutritious and full of protein, this broccoli and garlic macaroni is simple to make and absolutely delicious. The flavours of the broccoli and parmesan cheese complement each other exceptionally well.
I use gluten-free macaroni pasta along with dairy-free parmesan cheese making this a great vegan meal everyone can enjoy; however, if you have no dietary restrictions, swapping these out for your favourite brands is always an option.
This works well with any pasta shape, so pick your favourite and enjoy!
(Makes 4 servings)
1 medium broccoli, cut into small florets, no stems
15 oz. of uncooked pasta (gluten free)
4 cloves garlic, sliced
1/4 cup parmesan cheese (non-diary)
4 tablespoons of extra virgin olive oil
pinch red chili flakes (optional)
salt and ground black pepper to taste
Bring a large pot of water to a boil over medium-high heat, then add the broccoli florets. Cook for 3 minutes until tender. Transfer the broccoli into a colander using a slotted spoon in order to retain the water. Drain the broccoli thoroughly and set aside.
Bring the water back to a boil and add the pasta. Cook the pasta according to package instructions. When the pasta is done, remove 1 cup of pasta water and reserve. Drain the pasta and set aside.
While the pasta boils, heat the olive oil in a large sauté pan over medium heat. Add the garlic, salt, black pepper, or substitute the pepper for red chili flakes. Cook for 3 minutes ensuring the garlic doesn’t burn.
Add broccoli florets, pasta and reserved water. Cook for 4 minutes.
Mix well and add grated parmesan cheese.
Serve with additional parmesan cheese and enjoy.
Nutritional Information Per Serving:
total calories = 242 | total fat = 15.88g | saturated fat = 2.72g | cholesterol = 0mg | sodium = 78.97mg | net carbohydrates = 20.17g | dietary fibre = 1.64g | sugars = 0.72g | protein = 1.02g