Ingredients
- Kosher salt as needed
- 10 ounces spaghetti pasta
- 16 ounces broccoli florets cut into bite-sized pieces
- 4 tablespoons extra-virgin olive oil divided
- 4 garlic cloves thinly sliced
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried oregano
- 1/4 teaspoon dried thyme
- 1/4 teaspoon red pepper flakes optional
- 1/4 cup grated Parmesan cheese plus more for garnish
- Black pepper to taste
Instructions
- Bring a large pot of water to a boil. Add a couple of teaspoons of salt and cook the spaghetti until al dente. In the last 2-3 minutes of cooking, add the broccoli florets to the boiling water.
- Before draining, scoop out 1 cup of pasta water. Drain the pasta and broccoli, then set aside.
- Heat 2 tablespoons of olive oil in a large skillet over medium heat. Sauté the sliced garlic until fragrant, about 1 minute.
- Add the drained broccoli, pasta, onion powder, oregano, and thyme to the skillet. Drizzle the remaining olive oil over the top, sprinkle in the red pepper flakes, and grated Parmesan cheese.
- Toss to combine, adding reserved pasta water a little at a time to form a light sauce. Adjust salt and pepper to taste.
- Plate the pasta and garnish with extra Parmesan cheese if desired. Serve hot immediately.