Chili Broccoli Pasta Recipe
I still remember the first time I made Chili Broccoli Pasta—it was one of those chilly weekday evenings when I wanted something cozy but with a kick. I had some broccoli in the fridge and a jar of chili flakes calling my name. I tossed them together with pasta, olive oil, garlic, and parmesan—and magic happened in under 30 minutes!
This recipe quickly became a regular in our kitchen. It’s simple, healthy, and packs just the right amount of spice. The broccoli soaks up all that garlicky chili oil, and the pasta brings it together beautifully. If you love a bold, comforting bowl of pasta, this one is for you.
🥦 Why You’ll Love This Recipe
- Quick & Easy: Ready in 25 minutes.
- Healthy: Full of fiber and vitamins from broccoli.
- Customizable: Add tofu, chickpeas, or parmesan for a protein boost.
- Perfect for spice lovers.
Step 1: Boiling the Pasta & Blanching Broccoli
I brought a big pot of salted water to a boil—the kind that tastes like the sea. While the water heated, I trimmed the broccoli into small florets, just enough for two. Once the water was bubbling away, I tossed in a couple of handfuls of pasta—spaghetti, because that’s what I had. But really, anything works here.
A few minutes before the pasta was done, I added the broccoli straight into the same pot. This is my little shortcut trick—it blanches the broccoli perfectly without dirtying another dish. Two minutes was all it needed; the broccoli turned bright green and tender-crisp, just how I like it.
I drained both the pasta and broccoli together, saving about half a cup of the pasta water just in case I needed to loosen up the sauce later.
Step 2: Making the Garlic-Chili Oil
While the pasta cooked, I started on the soul of the dish—the garlic chili oil. In a wide pan, I warmed some good olive oil over medium heat. Into the oil went thin slices of garlic. I watched closely, stirring often—this part goes fast. Once the garlic started turning golden and filling the kitchen with its aroma, I added in a generous pinch (okay, two pinches) of red chili flakes.
As the chili flakes hit the oil, they sizzled and bloomed with heat. That fiery aroma? That’s when I knew dinner was going to be good.
Step 3: Bringing It All Together
I added the cooked pasta and broccoli straight into the pan, tossing them gently with tongs to coat every strand and floret in that golden, spicy oil. I splashed in a bit of the reserved pasta water to help everything glide together like silk.
Then came the seasoning—salt, a few cracks of black pepper, and just for brightness, a touch of lemon zest. I gave it one last toss and taste. Perfection.
Step 4: Finishing Touches
To serve, I piled the pasta into bowls and gave each a sprinkle of freshly grated parmesan. If you’re dairy-free, nutritional yeast or vegan parmesan works wonderfully too.
It was everything I needed that night—warming, spicy, and full of texture from the broccoli. And the best part? It was on the table in under 30 minutes. If you love simple dinners with bold flavors, this Chili Broccoli Pasta is going to be a regular in your kitchen too.
You may like to read this articlehttps://www.healthline.com/nutrition/benefits-of-broccol
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