The 20-Minute Dinner I Make on Busy Weeknights

I think all parents can relate to raising picky eaters. There is a spectrum of pickiness, and in my household it ebbs and flows. There seems to be no rhyme or reason, and my two boys have very opposite palates. One loves crunchy textures and bold flavors, and the other craves fruit and soft textures. One would gag at the sight of yogurt, while the other would subsist on yogurt pouches alone if I’d let him.

Right now, my daughter is only one, so she’s in the very fun stage of eating absolutely anything presented to her. Don’t worry, this isn’t my first rodeo—I know she will soon exert her toddler independence and start launching most of her dinner clear across the kitchen.

In an attempt to limit my time spent as a short order cook in my own home, I’ve tried to come up with a list of dinners that everyone will eat, which is no small feat. By way of miracle, both of my boys love broccoli. I try not to ask too many questions about this as it’s one of the few green vegetables they willingly eat.

Needless to say, we have broccoli a lot. One of our favorite dinners is a quick and easy weeknight pasta dish chock-full of broccoli. I’m talking equal parts pasta to broccoli. Seasoned with a little fresh garlic, a pinch of red pepper flakes, and lots of nutty Parmesan cheese, these few humble ingredients transform into a delicious and comforting meal the whole family enjoys.

Quick Tips for Making This Dinner

I often serve this pasta on its own, but if I have a rotisserie chicken or leftover roasted chicken on hand, I’ll toss that into the mix for a dose of protein. My husband and I like it with a hit of fresh lemon juice squeezed on top, but that never makes it past my harshest critics, so I always add it directly to my plate rather than the pot.

The key to this recipe is to cook the broccoli just enough so that it is soft enough to mash, but still retains its bright green flavor. If you are currently in a phase where green vegetables are a hard no (I see you!), feel free to use cauliflower instead.

How To Make My 5-Ingredient Broccoli Pasta

To make four to six servings, you’ll need:

• Kosher salt, to taste

• 2 large broccoli crowns (about 2 pounds), cut into florets with stems chopped

• 3 tablespoons extra-virgin olive oil

• 2 cloves garlic, thinly sliced

• 1/4 teaspoon crushed red pepper flakes, plus more to taste

• 1 pound pasta of choice

• 1/2 cup freshly grated Parmesan cheese

• Fresh lemon, optional

Bring a large pot of water to a boil. Once it’s boiling, season it generously with kosher salt. Add the broccoli and cook until it’s fork tender but still bright green in color, 4 to 6 minutes.

While the broccoli cooks, heat a large saucepan over medium heat. Add the olive oil and heat it over medium heat for about 30 seconds, then remove it from the heat and add the garlic and red pepper flakes. Let it infuse off the heat for about 1 minute.

When the broccoli is cooked, remove it from the pot with a slotted spoon and transfer it to the saucepan with the garlic oil. Using a potato masher or a large sturdy fork, mash the broccoli until it is broken down into small pieces.

Bring the same pot of water back to a rolling boil. Add your pasta of choice and cook according to the package directions until al dente. While the pasta cooks, keep the saucepan with the broccoli sauce over low heat. Cook, stirring occasionally, to keep warm.

When the pasta is al dente, reserve 1/2 cup of the pasta cooking water, then drain the pasta. Add the drained pasta to the broccoli along with the Parmesan cheese and about 1/4 cup of the reserved pasta cooking water. Turn the heat up to medium-low. Cook, stirring constantly, until the cheese has melted and the mixture has absorbed almost all of the pasta cooking water. Add more pasta water as needed until you have a creamy, glossy sauce. Taste, adding a squeeze or two of lemon (if desired) and salt if needed. Serve.

Leftovers can be stored in an airtight container in the fridge for up to 3 days. I prefer to reheat the leftovers on the stovetop in a pan with a little water or chicken stock until warmed through, but you can also simply reheat in the microwave.

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