Broccoli-Pasta Toss

Six ingredients, one pot, twenty minutes. Broccoli florets and broken fettuccine cook together in the same boiling water, then get drained and tossed with oil, grated Parmesan, toasted sesame seeds, garlic powder, and pepper. That’s the whole recipe.

Cooking the broccoli and pasta together saves a pot and saves time, but it also means the broccoli absorbs some of the starchy pasta water, which helps the oil and cheese cling to everything instead of pooling at the bottom of the bowl.

Toasted sesame seeds are the small detail that keeps this from tasting plain. They add a nutty, slightly smoky crunch that plays off the Parmesan and gives each bite more interest than you’d expect from such a short ingredient list.

Toss and serve immediately. This dish is best hot, right out of the pan, while the cheese is still melting into the warm pasta.

Pro Tips

• Break the fettuccine into shorter lengths so it mixes evenly with the broccoli florets. Long strands clump together and the broccoli falls to the bottom.
• Cut the broccoli florets small enough to cook in the same 6 to 8 minutes as the pasta. Large florets will still be crunchy when the noodles are done.
• Toast the sesame seeds in a dry skillet for 2 minutes until golden. Raw sesame seeds are bland by comparison.
• Add the oil before the cheese. It coats the pasta and prevents the Parmesan from clumping.

Variations

• Swap fettuccine for penne or rotini for a sturdier pasta that holds the toppings better.
• Add red pepper flakes for heat and a squeeze of lemon juice for brightness.
• Toss in sun-dried tomatoes or sliced olives for a Mediterranean spin.