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Broccoli Spaghetti Aglio e Olio ~ Fresh broccoli tossed with garlic and olive oil pasta is easy to make with simple ingredients!

Broccoli Spaghetti Aglio e Olio

Fresh broccoli tossed with garlic and olive oil pasta is easy to make with simple ingredients!
5 from 1 vote
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Course: Dinner, Lunch
Cuisine: American, Italian
Keyword: broccoli, dairy free, spaghetti, vegan, vegetarian
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4
Calories: 713kcal
Author: Holly Gray

Ingredients

  • 4 cups broccoli florets
  • 1 pound spaghetti
  • 1/4 cup olive oil
  • 1/4 cup vegan butter
  • 1/2 cup broccoli stems finely chopped
  • 2 tablespoons garlic minced
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1/2 cup vegan Parmesan cheese shredded

Instructions

  • Bring a large pot of salted water to a boil. Add the broccoli florets and cook for 3 minutes, or just until slightly tender. Using a slotted spoon, transfer the cooked broccoli to a colander in the sink. Leave the cooking water in the pot. Rinse the broccoli with cold water to stop the cooking process. Pat the florets dry and set them aside.
  • Into the same pot of water used for the broccoli add the spaghetti. Cook according to package directions for al dente consistency. Drain the pasta and set it aside.
  • Into a large, deep skillet over medium-low heat, add the olive oil and butter. When the butter is melted, add the sliced broccoli stems. Cook for 3 minutes, until slightly tender. Add the garlic, salt, and pepper and continue cooking for an additional 30 seconds.
  • Stir in the broccoli florets, tossing to coat.
  • Increase the heat to medium-high. Add the spaghetti and cook for 3 minutes to heat through, tossing to coat. Remove from heat, stir in Parmesan cheese, and serve hot.

Nutrition

Calories: 713kcal | Carbohydrates: 93g | Protein: 22g | Fat: 28g | Saturated Fat: 7g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 15g | Trans Fat: 0.1g | Cholesterol: 9mg | Sodium: 624mg | Potassium: 611mg | Fiber: 6g | Sugar: 5g | Vitamin A: 1277IU | Vitamin C: 93mg | Calcium: 229mg | Iron: 2mg
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