How To Make Keto-Friendly Broccoli Pasta
Prepare this quick and easy broccoli pasta recipe for a keto-friendly and vegetarian diet. It’s minty and earthy from the broccoli and very filling.
Serves:
Ingredients
- 12ozuncooked pasta
- 6½cupsfresh broccoli florets,no stems
- 5clovesgarlic,smashed and chopped
- ¼cupParmesan,or Romano, grated
- 2tbspolive oil,divided
- kosher salt and fresh cracked pepper
Instructions
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Bring a large pot of salted water to a boil.
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When water boils, add pasta and broccoli at the same time and cook according to pasta instructions for al dente.
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When pasta is almost done cooking, reserve about 1 cup of the pasta water and set aside. Drain pasta and broccoli.
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Return the pot to the stove and set heat to high; add 1 tablespoon of olive oil, when hot, add garlic. Cook until golden, reduce the flame to low, and add pasta back to the pot.
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Mix well, add remaining olive oil, grated cheese, salt and pepper to taste mixing well and smashing any large pieces of broccoli to break up.
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Add ½ cup of reserved pasta water and mix well adding more if needed.
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Serve in pasta bowls with additional grated cheese on the side.
Recipe Notes
- Use quinoa for a complete gluten-free dish.
Nutrition
- Calories: 300.79kcal
- Fat: 7.25g
- Saturated Fat: 1.85g
- Monounsaturated Fat: 3.87g
- Polyunsaturated Fat: 0.97g
- Carbohydrates: 47.68g
- Fiber: 1.98g
- Sugar: 1.59g
- Protein: 12.11g
- Cholesterol: 4.21mg
- Sodium: 342.43mg
- Calcium: 128.85mg
- Potassium: 398.09mg
- Iron: 1.58mg
- Vitamin A: 128.32µg
- Vitamin C: 72.47mg
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