Creamy Broccoli Pasta
A delicious and healthy creamy pasta dish made with whole wheat pasta and fresh broccoli, perfect for quick dinners.
Prep Time 10 minutes mins
Cook Time 15 minutes mins
Total Time 25 minutes mins
Course Main Course
Cuisine Italian
Servings 4 servings
Calories 300 kcal
Pasta and Broccoli
- 8 ounces whole wheat pasta such as penne or fusilli
- 2 cups broccoli florets fresh
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 1 cup low-sodium vegetable broth
- 1 cup unsweetened almond milk
- 1 teaspoon lemon juice
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 teaspoon red pepper flakes optional
- 0.25 cup grated Parmesan cheese optional
- 1 bunch fresh parsley, chopped for garnish
Wash the broccoli florets thoroughly under cold water and cut them into bite-sized pieces. Set aside.
In a large pot, bring salted water to a rolling boil. Add the whole wheat pasta and cook according to package instructions, usually around 8-10 minutes. Toss in the broccoli florets 2-3 minutes before the pasta is done. Drain and set aside.
In the same pot, heat olive oil over medium heat. Add minced garlic and sauté for about 1 minute until fragrant. Pour in vegetable broth and almond milk, stir, and bring to a gentle simmer. Add lemon juice, salt, black pepper, and red pepper flakes. Let simmer for about 5 minutes.
Add the drained pasta and broccoli to the pot with the creamy sauce. Toss gently to coat. If using Parmesan cheese, stir it in until melted.
Serve immediately while hot, garnished with freshly chopped parsley.
Calories: 300kcalProtein: 10gSodium: 400mg
Keyword broccoli, creamy, pasta