This Broccoli Parmesan Macaroni Recipe is perfect for busy weeknights and on the table in 30 minutes. Fresh broccoli and elbow macaroni get a big flavor boost from garlic and parmesan cheese.
My friend Andrea created this quick and easy Broccoli Parmesan Macaroni Recipe, which is a pasta dish that her mother made for her growing up.
Her mom called it “green spaghetti”. It’s basically an “Aglio E Olio”, which is olive oil, garlic, parsley, pasta, and Parmesan. Andrea’s mom added broccoli, so that’s the way Andrea has always made it too!
This Broccoli Parmesan Macaroni Recipe is a healthy meal that you can have on the table in about 30 minutes. While the pasta is cooking, you can get the onion and broccoli cooked and ready to go.
If you want to add some protein to the dish, you can sauté some chicken in with the onion. Just make sure the chicken is cooked through before adding the garlic. If you like your meals a little spicier, you could add in some crushed red pepper.
Some other tasty additions to this recipe would be sautéed peppers, mushrooms, or even some beans for added protein. If we added beans, we would probably use cannellini as they are great in pasta dishes.
Broccoli Parmesan Macaroni Recipe
Ingredients
3 cups cooked elbow noodles
1 small onion, diced
2 garlic cloves, peeled and minced
3 tablespoons butter
2 tablespoons olive oil
1/4 – 1/2 cup reserved pasta water
2 cups cooked broccoli florets
1/2 cup freshly grated Parmesan cheese
Salt and pepper to taste
How to make Green Macaroni:
Cook the pasta according to the directions on the package, drain, and reserve 3 cups. You’ll also want to reserve 1/2 cup of the pasta water before draining. We used the large elbow macaroni, cooked the whole box, and saved the rest for another meal.
Add the butter and olive oil to a large skillet over medium-high heat.
When the butter is melted, turn the heat down to medium, add the onion, and sauté for 4 – 5 minutes or until translucent.
Add the garlic, and cook for 1 – 2 minutes or until lightly browned. Be careful not to let this burn.
Roughly chop the broccoli florets, add them to the pan, and toss to combine.
Turn the heat down to low, and add the pasta. Toss to combine adding a couple tablespoons of Parmesan cheese at a time. Be sure to thoroughly toss the pasta in between each addition of Parmesan cheese. If necessary, add a little of the pasta water to loosen it up, as needed.
Taste and adjust the salt and pepper to your liking before serving.
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Broccoli Parmesan Macaroni
Ingredients
- 3 cups cooked elbow noodles
- 1 small onion diced
- 2 garlic cloves peeled and minced
- 3 tablespoons butter
- 2 tablespoons olive oil
- 1/4 – 1/2 cup reserved pasta water
- 2 cups cooked broccoli florets
- 1/2 cup freshly grated Parmesan cheese
- Salt and pepper to taste
Instructions
- Cook the pasta according to the directions on the package, drain, and reserve 3 cups. Reserve 1/2 cup of the pasta water before draining.
- Add the butter and olive oil to a large skillet over medium-high heat.
- When the butter is melted, turn the heat down to medium, add the onion, and sauté for 4 – 5 minutes or until translucent.
- Add the garlic, and cook for 1 – 2 minutes or until lightly browned. Be careful not to let this burn.
- Roughly chop the broccoli florets, add them to the pan, and toss to combine.
- Turn the heat down to low, and add the pasta. Toss to combine adding a couple tablespoons of Parmesan cheese at a time.
- Taste and adjust the salt and pepper to your liking before serving.
Notes
Nutrition
Lee McCloud-Lazarick says
Printed this out cuz i think husband would love this!