Pasta with Garlic Broccoli

I'm not a fan of broccoli and I was blessed with parents that hated it as well, so I never was forced to eat it as a child. But this recipe changed my view on the vegetable. It's real easy to make and actually tastes good, so good that my two year old scarfed it down!




1/3 cup extra-virgin olive oil

2 cloves garlic, smashed

1/4 teaspoon red pepper flakes

1/4 head broccoli, sliced into very thin florets, stalk peeled and cut into matchsticks

Kosher salt and freshly ground black pepper

2 tablespoons red wine vinegar

Few tablespoons water or pasta cooking water, if needed

2 cups penne pasta, cooked al dente

Parmesan cheese, for garnish


Lagunitas IPA 

Lagunitas IPA 


  • In a large saute pan, heat the olive oil, garlic, and pepper flakes over medium heat until fragrant. Once the garlic has turned golden in color, remove it from the pan. You are left with garlic-infused oil in the pan. Add the broccoli to the pan. 
  • Toss the broccoli to coat with the oil. Season with salt and pepper and saute over medium heat until the broccoli barely loses some of its crunch, about 5 minutes. Turn the heat up to high and deglaze the pan with red wine vinegar. Add a few tablespoons of water, if needed.
  • Add in pasta and toss to coat with the oil. Add parmesan cheese to top. 



~Courtesy of Melissa d'Arabian