- 1 16oz box of pasta, any shape you prefer
- 3 cups broccoli florets, fresh or frozen
- 4 tbsp butter
- 3 cloves garlic, minced
- 2/3 cup Parmesan cheese, shredded or grated
- red pepper flakes, (optional for grown ups)
Bring a large pot of water to boil. Add in the pasta. When there are 3 minutes left in the cooking time, add in the fresh broccoli. If using frozen broccoli, add in when there are 4 minutes left in the cooking time.
IMPORTANT: reserve 2 cups of pasta water before straining.
In a large colander, strain the pasta and broccoli.
Place the same large pot over medium-low heat and add butter. Once melted, add in the minced garlic and saute for 2-3 minutes or until light brown, stirring often.
Add the pasta and broccoli back into the large pot. Add in the Parmesan and 1 cup of reserved pasta water. Stir for 1 minute or until the cheese is completely incorporated. If pasta is too dry, add in more of the reserved water 1/4 cup at a time. Depending on the brand and type of pasta you may need to add in the full 1 additional cup. I had to add a total of 1 1/2 cup of the reserved water to the pasta in the photos. I find that I have to add in more water for some brands of gluten-free pasta.
Serve and enjoy.
Age: 6 months and up
Yield: 16 small toddler or kids size portions (2 kids portion would be 1 small adult portion)
Storage: store any leftovers in the fridge for up to 5 days.
Broccoli: you can use either fresh or frozen broccoli. If using frozen broccoli, make sure to cook for an addional 1 minute.
Serving: 1cup, Calories: 153kcal, Carbohydrates: 23g, Protein: 5.7g, Fat: 4.4g, Saturated Fat: 2.6g, Cholesterol: 10mg, Sodium: 91mg, Potassium: 124mg, Fiber: 1.4g, Sugar: 1.1g, Calcium: 63mg, Iron: 1mg