Turmeric Rotini Pasta with Broccoli in Garlic Oil

When I am craving hearty comfort food, that satisfies I make this this delicious pasta dish. I’ve added in cooked and cut up grilled chicken sometimes at the end for some extra protein.  As a vegetarian dish it also tastes great on it’s own. Love making this for a meatless monday.

I used Turmeric Rotini. Turmeric Rotini is crafted with the traditional golden-hued Indian root, putting a delicious, savory spin regular pasta. Feel free to use whatever dry pasta you have in your pantry.  I used frozen broccoli which I always keep in my freezer to make this meal even quicker.

Ingredients
1/3 cup extra-virgin olive oil
4 cloves garlic, smashed
1⁄2 lb frozen broccoli florets
Kosher salt and freshly ground black pepper
Few tablespoons water or pasta cooking water, if needed
2 cups Rotini or any dry pasta , cooked al dente
2 tablespoons butterParmesan cheese, for garnish  

Steps and how to make it 

Cook pasta according to directions in salted water.
Steam frozen broccoli florets and set aside in a bowl.
In a large saute pan at the same time , heat the olive oil, garlic over medium heat until fragrant. Once the garlic has turned golden in color, remove it from the pan. You are left with garlic-infused oil in the pan. Add the cooked broccoli to the pan to coat with the oil. Season with salt and pepper and add butter if you want  and saute over medium heat. Add in the cooked pasta and toss to coat with the oil to.
When everything is thoroughly mixed, remove pan from heat and divide into servings. Add extra black pepper on top and add in grated Parmesan cheese top for garnish.

Chef tip : I’ve added in chicken to it and have replaced the broccoli with mushrooms I sauteed in oil. Be creative!