Spaghetti Aglio e Olio (Garlic & Olive Oil) with Broccoli
The classic Italian pantry pasta: spaghetti tossed in golden garlic olive oil with parsley, Parmesan and tender broccoli. Pepper flakes are optional for little ones.
Diet swaps
- Gluten-free: Use gluten-free pasta.
- Dairy-free: Leave off the cheese or use a dairy-free cheese.
Check labels on packaged foods if you have an allergy or celiac disease.
Ingredients
- 10 oz Whole-wheat spaghetti
- 3 tbsp Extra-virgin olive oil
- 6 cloves Garlic, thinly sliced
- 1/4 tsp Red pepper flakes (optional)
- 3 cups Broccoli florets, small
- 1/4 cup Fresh parsley, chopped
- 1/4 cup Grated Parmesan
- 1/2 Lemon
Directions
- Cook the spaghetti in salted water. Add the broccoli for the last 3 minutes. Save 1 cup of pasta water, then drain.
- While the pasta cooks, warm the olive oil and garlic in a large skillet over low heat for 4 to 5 minutes until the garlic is pale golden. Do not let it brown. Add pepper flakes if using.
- Add the pasta, broccoli and 1/2 cup pasta water and toss over medium heat until glossy, adding more water if needed.
- Toss with parsley, a squeeze of lemon and the Parmesan.
Calorie breakdown
Spaghetti 250 · olive oil 90 · Parmesan 28 · broccoli 23 · garlic 5 · parsley 1 · lemon 1
💡 Lighter tip: Add 8 oz sautéed shrimp or a can of white beans for extra protein (about 70 to 80 calories more per serving).
Helpful for this recipe
Pasta pot with strainerShop on Amazon →Garlic slicerShop on Amazon →How to choose real extra virgin olive oilRead the guide →Our guide to safe, non-toxic cookwareSee picks →