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Broccoli Spaghetti Pasta
Author
Pamela Reed
Ingredients
2
tablespoons
olive oil
3
tablespoons
butter
6
cloves
minced garlic
pinch
red pepper flakes
2
cups
chicken broth
4
cups
broccoli florets
12
oz
box of spaghetti
1/2
cup
grated Parmesan cheese
1/2
cup
sugar snap peas - cut into halves
Instructions
Heat olive oil with butter in a skillet on medium heat.
Add garlic and red pepper flakes and cook for 3 minutes.
Pour chicken broth into skillet and bring to a simmer.
Add broccoli florets and cook until they are bright green, about 3 minutes.
Bring a large pot of water to a boil and cook spaghetti as instructed on the box. Drain. Put spaghetti back into pot.
Pour broccoli mixture over pasta and stir.
Stir in Parmesan cheese into pasta.
Cover pot with lid and let stand for 3 minutes. This will give the pasta time to absorb any excess liquid.
Put sugar snap peas in and stir.
Serve and enjoy!