Broccoli rotini with parmesan and garlic

Broccoli rotini with parmesan and garlic is a simple pasta dish that highlights the earthy flavors of broccoli, complemented by rich parmesan cheese and fragrant garlic. It's quick to make, perfect for a satisfying weeknight dinner or a nutritious lunch.

10 Dec 2025
Cook time 15 min
Prep time 15 min

Ingredients:

1/2 cup olive oil
1 dash salt
1/2 cup grated parmesan cheese
1 dash black pepper
2 garlic cloves
2 cups broccoli
8 oz whole-wheat pasta

Broccoli rotini with parmesan and garlic is a delightful and nutritious pasta dish that combines the earthy flavors of broccoli with the rich taste of parmesan cheese and the aromatic zest of garlic. This recipe is easy to prepare and makes for a perfect weeknight dinner or a quick lunch that's both satisfying and healthy.

Instructions:

1. Cook the Pasta:
- Bring a large pot of salted water to a boil.
- Add the 8 oz of whole-wheat rotini pasta and cook according to the package instructions until al dente. This should take about 8-10 minutes.
- Reserve about 1/2 cup of pasta water, then drain the rest and set the cooked pasta aside.

2. Prepare the Broccoli:
- While the pasta cooks, cut the broccoli into small florets if not already done.
- Blanch the florets in a small pot of boiling water for about 3-4 minutes until they are tender but still bright green.
- Drain and set the broccoli aside.

3. Cook the Garlic:
- In a large skillet, heat 1/2 cup of olive oil over medium heat.
- Add the 2 minced garlic cloves and sauté for 1-2 minutes until fragrant, but be careful not to burn the garlic.

4. Combine Ingredients:
- Add the cooked broccoli florets to the skillet and toss them in the garlic-infused oil for about 2 minutes.
- Add the cooked pasta to the skillet, combining it with the broccoli and garlic. Mix well to ensure everything is coated evenly.
- If the mixture seems too dry, add a little of the reserved pasta water to achieve desired consistency.

5. Season and Serve:
- Season the pasta with a dash of salt and a dash of black pepper to taste.
- Remove the skillet from heat and sprinkle 1/2 cup of grated Parmesan cheese over the pasta. Toss everything gently to combine.
- Serve the broccoli rotini hot, garnished with extra Parmesan cheese if desired.

Enjoy your delicious, homemade Broccoli rotini with parmesan and garlic, a perfect blend of savory, garlicky goodness and nutritious ingredients. This dish is not only tasty but also a wholesome meal that's sure to please everyone at the table.

Broccoli rotini with parmesan and garlic FAQ:

How long should I cook the rotini pasta?

Cook the whole-wheat rotini pasta according to the package instructions for about 8-10 minutes until al dente.

What if my broccoli turns mushy when cooking?

To prevent mushy broccoli, blanch the florets for only 3-4 minutes in boiling water until tender but still bright green. Then drain immediately.

Can I use a different type of cheese instead of parmesan?

Yes, you can substitute parmesan with other cheeses like pecorino romano or nutritional yeast for a dairy-free option.

How should I store leftovers of this dish?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave.

What can I use instead of olive oil in this recipe?

You can substitute olive oil with other cooking oils like avocado oil or melted butter, keeping in mind the flavor profile.

Cooking Tips:

- For a creamier texture, consider adding a splash of heavy cream or a dollop of ricotta cheese at the end.

- Toasting the garlic slices lightly before adding them to the pasta can enhance their flavor further.

- If you prefer a bit of heat, you can add a pinch of red pepper flakes along with the black pepper.

- Make sure to not overcook the broccoli—keeping it crisp-tender will help retain its vibrant color and nutrients.

- You can add some protein like grilled chicken or shrimp to make this a more substantial meal.

Nutrition Facts

8 Servings
Calories 80kcal
Protein 4.18g
Carbohydrates 11g
Fiber 1.68g
Sugar 0.54g
Fat 16g

Broccoli rotini with parmesan and garlic