Ingredients
Scale
- 8 ounces of whole wheat pasta or any preferred pasta
- 2 cups of fresh broccoli florets
- 1 cup of shredded mozzarella cheese (or dairy-free alternative)
- 1/2 cup of grated Parmesan cheese
- 2 tablespoons of olive oil
- 3 cloves of garlic, minced
- 1 teaspoon of red pepper flakes (optional)
- 1 cup of low-fat milk or plant-based milk
- Salt and pepper to taste
- Fresh lemon juice (optional)
Instructions
- Cook the pasta in boiling salted water until al dente, adding broccoli florets in the last 3-4 minutes. Drain and set aside.
- Heat olive oil in a large skillet over medium heat. Sauté garlic and red pepper flakes until fragrant, about 1 minute.
- Pour in the milk and bring to a gentle simmer. Stir in Parmesan cheese, salt, and pepper, and cook until cheese melts and sauce thickens.
- Add the cooked pasta and broccoli to the skillet. Toss gently to coat evenly and warm through, about 2-3 minutes. Squeeze lemon juice if desired.
- Serve immediately, garnished with additional Parmesan or herbs if desired.
Notes
- For extra protein, add cooked chickpeas, tofu, or grilled chicken.
- Use fresh broccoli for the best flavor and nutrition.
- This dish can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the microwave or skillet.
- Feel free to customize with your favorite herbs and spices.
- For a vegan version, substitute dairy cheese with plant-based cheese and use almond or soy milk.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl (about 1 cup)
- Calories: 350 kcal Kcal
- Sugar: 4 g
- Sodium: 450 mg
- Fat: 15 g
- Saturated Fat: 6 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 8 g
- Protein: 15 g
- Cholesterol: 20 mg