Description
This Whole Wheat Pasta with Broccoli and Cherry Tomatoes is a quick, healthy dish featuring whole grains and fresh veggies. Tossed in a light garlic sauce, it’s perfect for a weeknight dinner or a satisfying lunch. Enjoy a vibrant meal that’s both nutritious and delicious!
Ingredients
Scale
- 8 ounces whole wheat pasta (spaghetti or penne)
- 2 cups fresh broccoli florets
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 1/2 teaspoon red pepper flakes (optional)
- 1/4 cup vegetable broth or pasta water
- 1/2 cup cherry tomatoes, halved
- 1/4 cup grated Parmesan cheese (optional)
- Salt and pepper to taste
- Fresh basil leaves for garnish (optional)
Instructions
- Start by bringing a large pot of salted water to a boil (about 1 tablespoon of salt).
- Once boiling, add the whole wheat pasta and cook according to package instructions until al dente (8-10 minutes).
- While the pasta cooks, rinse the broccoli florets under cold water and chop them into bite-sized pieces.
- When the pasta is almost done, add the broccoli florets to the pot and cook for an additional 2-3 minutes to blanch.
- Reserve about 1/4 cup of the pasta water, then drain the rest in a colander and set aside.
- In a large skillet, heat the olive oil over medium heat.
- Add the minced garlic and sauté for about 1 minute until fragrant, being careful not to burn it.
- If desired, add red pepper flakes for a bit of heat.
- Pour in the reserved vegetable broth or pasta water and stir to combine.
- Add the halved cherry tomatoes and cook for about 3-4 minutes until softened.
- Add the drained pasta and broccoli to the skillet, tossing gently to coat with the garlic and tomato mixture.
- Season with salt and pepper to taste.
- If using, sprinkle the Parmesan cheese over the pasta and toss again to combine.
- Remove the skillet from heat and serve the pasta in bowls.
- Garnish with fresh basil leaves for added flavor and color.
- Optionally, drizzle a bit more olive oil on top before serving.
- Enjoy warm, paired with a side salad or crusty whole-grain bread for a complete meal!
Notes
- For added protein, consider including cooked chicken, shrimp, or chickpeas.
- For a vegan option, omit the Parmesan cheese or use a plant-based alternative.
- Feel free to experiment with other vegetables like zucchini, bell peppers, or spinach.
- For a creamier sauce, stir in a splash of heavy cream or a dollop of Greek yogurt at the end.
- Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat gently, adding a splash of water if needed.
- Prep Time: 10 minutes
- Cook Time: 15 minutes