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Cheesy parmesan pasta with broccoli florets makes a tasty healthy vegetarian meal or side dish. It takes less than 15 minutes to prepare this simple dish. You can make this dish as a side dish to go along with chicken or any other type of meals. Or you can also serve this pasta as a light vegetarian meal served with garlic bread or a side salad.
For this recipe, I used rigatoni pasta, but any type of pasta will work for this dish. The pasta and the frozen broccoli florets are both cooked according to their package directions. I used frozen broccoli florets for this dish, but fresh broccoli will also work, you will just need to stem them until they are tender. After the pasta is cooked, reserve 1/2 cup of the water the pasta cooked in. Mix the water, olive oil, parmesan cheese, salt and pepper with the pasta and broccoli.
Broccoli and Parmesan Rigatoni Pasta
Ingredients
- 12 oz. rigatoni pasta
- 12 oz. frozen broccoli florets
- 1/2 cup reserved pasta water
- 1/3 cup olive oil
- 1/2 cup grated parmesan cheese
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
Instructions
- Cook pasta according to package directions, drain, reserving 1/2 cup pasta water and place pasta into a large bowl. Cook broccoli florets according to package directions.
- Mix broccoli with pasta along with reserved pasta water, olive oil, grated parmesan cheese, salt and pepper.