Step 1: Cook the Broccoli
Bring a large pot of salted water to a boil.
Add the broccoli florets and cook for about 5 minutes until they’re tender but still vibrant green.
Once cooked, transfer the broccoli to a bowl using a slotted spoon, reserving ½ cup of the broccoli cooking water.

Step 2: Prepare the Broccoli Mash
In a large skillet, heat the olive oil over medium heat.
Add the minced garlic and a pinch of crushed red pepper, sautéing until fragrant but not browned.
Add the cooked broccoli along with the reserved cooking water, season with salt and black pepper, and cook for about 10 minutes, stirring occasionally, until the broccoli becomes very soft and easy to mash.

Step 3: Cook the Pasta
Meanwhile, in the same pot you used for the broccoli water, bring it back to a boil if needed.
Cook the penne pasta until al dente according to the package instructions.
Drain the pasta thoroughly, reserving a bit of the pasta water in case you need it later to adjust the sauce.

Step 4: Combine Pasta with Broccoli Mash
Transfer the drained pasta directly into the skillet with the broccoli mash.
Add the freshly grated Parmesan cheese and toss everything together until the pasta is well coated.
If the sauce looks too thick, stir in a little reserved pasta water to loosen it up.

Step 5: Season and Serve
Taste the pasta and adjust seasoning with more salt and pepper if needed.
Serve immediately, garnished with extra Parmesan cheese for a little extra flavor and richness.

Storage Instructions

Keep Fresh:
Store any leftovers in an airtight container in the fridge for up to 4 days.
The flavors deepen beautifully as they sit, but the pasta may soak up the sauce—drizzle a little olive oil when reheating to bring it back to life.

Make Ahead:
You can cook the broccoli and pasta up to 2 days ahead, storing them separately.
When ready to eat, combine everything fresh with the garlic, olive oil, and cheese to keep the broccoli vibrant and flavorful.

Warm Up:
Reheat gently in a skillet over medium heat with a splash of water or olive oil, stirring occasionally until warmed through.
You can also microwave it, covered, in 30-second intervals, stirring between each round.