Easy Broccoli Parmesan Pasta
1 pound pasta (dry measurement – I recommend penne or spiral shaped pasta)
3 cups broccoli florets
1/3 cup olive oil
3 fresh garlic cloves (finely minced)
1/3 cup freshly grated Parmesan cheese
1/3 cup fresh chopped basil
drizzle of balsamic vinegar
sea salt and black pepper (to taste)
* 1/4 cup finely diced red bell pepper (optional)
Cook the pasta in a large pot of salted boiling water according to package instruction to Al Dente’. Drain, but do not rinse.
Steam or boil the broccoli florets until bright green, about 4-5 minutes. Drain very thoroughly.
Heat the olive oil in the pot that you used to boil the pasta over medium heat. Add in the cooked-drained pasta, steamed-drained broccoli and minced garlic and toss to evenly blend while allowing the minced garlic to become nice and fragrant. About 1 minute. Add in the fresh grated Parmesan cheese, chopped basil and a drizzle of balsamic vinegar and stir continuously until all ingredients are evenly blended, combined and heated through. Remove from heat and season with sea salt and black pepper to taste before serving. Makes 6 servings as a main dish or 10-12 servings as a side.