Pasta is a filling meal, but it’s not always the healthiest. If you’re craving pasta but want something that’s good for you, try making pasta using broccoli, a superfood rich in vitamins and minerals.

Here’s why broccoli is good for you

Broccoli is an anti-aging superfood that contains vitamins that you need to produce collagen. This cruciferous veggie is also full of beneficial antioxidants.

Broccoli might not be as popular among kids as other veggies, but it is full of vitamins A and C and other nutrients that you need, like calcium and iron.

If you want younger looking skin, make broccoli a part of your regular diet. The vitamin C in it can help your body produce collagen, a protein that supports healthy skin, hair and nails.

Tasty broccoli recipes

Try these recipes to make tasty dishes with broccoli and other nutritious ingredients.

Savory broccoli with toasted garlic and hazelnuts

The simplest way to prep broccoli is to steam it or serve it raw.

Ingredients for 8 servings:

• 1/2 cup hazelnuts
• 2 bunches broccoli (about 3 pounds), cut into long florets
• 1/2 cup extra-virgin olive oil
• 6 cloves garlic, sliced
• 2 Tablespoons fresh lemon juice
• Kosher salt and pepper

Preparation:

1. Heat the oven to 375 F. Spread the hazelnuts on a rimmed baking sheet and toast. Toss the hazelnuts and toast for five to six minutes or until fragrant. When done, chop the hazelnuts roughly.
2. Fill a large saucepan with one inch of water and use a steamer basket. Alternatively, you can fill a large pot with half an inch of water. Bring the water to a simmer. Place the broccoli in the steamer basket, then cover and steam for four to five minutes or until tender. Transfer the broccoli to a platter.
3. In a small saucepan, cook the oil and garlic over low heat for four to six minutes or until the garlic is just golden. Transfer the garlic to a small bowl then stir in the hazelnuts, lemon juice and half a teaspoon each of salt and pepper. Drizzle the mixture over the broccoli.

Roasted broccoli pesto pasta

Make the most of an entire head of broccoli by using it to make pesto. Doing this ensures that you get more bang for your buck and that you’re also maximizing broccoli’s anti-aging benefits since you’re eating more of it.

This recipe uses broccoli stems to make a nutty, cheesy and zesty pesto.

Use the pesto to make pasta or a whole-grain option like farro, kamut or whole wheat. To make a gluten-free dish, serve the pesto with brown rice pasta.

Ingredients for 4 servings:

• 8 ounces whole-grain pasta (alternatively, you can use brown rice, kamut or whole-wheat)
• 1 1 and 1/3-lb. head of broccoli
• 3 cups baby arugula, packed and divided
• 1/4 cup raw almonds
• 2 cloves garlic, smashed
• 3 Tablespoons olive oil, divided
• 1 Tablespoon fresh juice (from one lemon)
• 3/4 teaspoon kosher salt, divided
• 1/4 teaspoon freshly ground black pepper, divided
• 1 teaspoon lemon zest
• 2 Tablespoons grated pecorino Romano cheese, add more for serving (optional)

Preparation:

1. Preheat the oven to 400 F.
2. Cut the stalk from the broccoli head, then peel and thinly slice it into rounds. Cut the crown into florets and toss with the broccoli stalk, garlic, one tablespoon of oil, 1/4 teaspoon of salt and 1/8 teaspoon of pepper on a rimmed baking sheet. Roast until the broccoli is charred in spots or for at least 20 minutes. Stir the broccoli halfway through.
3. Bring a large pot of salted water to a boil. Add the pasta and follow the package directions for cooking.
4. Take one cup of water and drain the rest. Set aside the pasta and pasta water.
5. Place one cup of roasted florets in a large bowl and put the rest in a food processor or blender. Add the cup of pasta water, almonds, one cup of arugula, cheese, lemon zest, lemon juice, the last two tablespoons of olive oil, half a teaspoon of salt and 1/8 teaspoon of pepper. Process until the pesto is smooth or for at least one minute.
6. Transfer the pasta to the bowl with the broccoli florets. Toss with the pesto and remaining two cups of arugula. Top with more cheese before serving.

One pot broccoli and penne pasta 

This easy one pot recipe for broccoli and penne pasta combines fresh broccoli, garlic, onion, tomato sauce and a splash of balsamic vinegar to make a healthy meal for the whole family.

Ingredients for 6 servings:

• 14 oz can tomato sauce, low sodium
• 6 cups broccoli florets
• 4 cups veggie or chicken stock, low sodium
• 3 cups penne pasta, uncooked
• 1 cup 3 oz Mozzarella cheese, shredded
• 1/2 cup basil or parsley, finely chopped
• 1 medium onion, finely chopped
• 5 garlic cloves minced
• 3 Tablespoons extra virgin olive oil
• 1 Tablespoon balsamic vinegar
• 1 Tablespoon rosemary, fresh or dried
• 1/2 teaspoon black pepper, ground
• 1/2 teaspoon salt
• 1/2 teaspoon thyme, dried
• A pinch of hot pepper flakes

Preparation:

1. Preheat a large deep skillet on medium heat. Add the olive oil, onion and garlic. Saute until the onion and garlic are translucent, stirring occasionally.
2.  Add the tomato sauce, veggie stock, balsamic vinegar, pepper, rosemary, salt, thyme and hot pepper flakes. Stir and bring the mixture to a boil.
3. Add the pasta then stir again.
4. Bring the mixture to a boil, cover, then reduce the heat to low. Cook for 15 minutes and stir every five minutes.
5. Add the broccoli, then cover and cook for three minutes until crispy. Keep cooking for five to six minutes if you want softer vegetables.
6. Turn off the heat and add the cheese. Stir until the cheese is melted.
7. Garnish with parsley or basil before serving.

The pasta can be covered and refrigerated for at least two days.

Eat more broccoli in salads or a delicious pesto to boost your overall health and keep your skin healthy and young-looking.

Sources:

Health.com

RealSimple.com 1

RealSimple.com 2

IFoodReal.com