Broccoli Pasta

Why You’ll Love This Recipe

I love this recipe because it is ready in about 20 minutes and uses simple ingredients I usually have on hand. I also like that the broccoli becomes soft and creamy without needing heavy cream.

This pasta feels light but still satisfying. I can serve it for a quick weeknight dinner, a simple lunch, or a cozy meatless meal.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 pound broccoli, fresh or frozen
1 gallon water, for boiling
1 tablespoon salt, for boiling water
12 ounces short pasta, such as conchiglie, orecchiette, or rotini
3 tablespoons extra virgin olive oil
2 cloves garlic, pressed, grated, or thinly sliced
¼ teaspoon red pepper flakes, or to taste
½ cup grated parmesan cheese
Shaved parmesan, for garnishing
1 handful basil leaves

Directions

First, I cut the broccoli into small florets. I bring a large pot of salted water to a boil, then I add the broccoli and cook it for about 5 minutes, or until fork tender.

Next, I heat the olive oil in a large skillet. I add the garlic and red pepper flakes, then I sauté them for about 1 minute until fragrant.

I transfer the cooked broccoli to the skillet, keeping the boiling water for the pasta. I add about 1 cup of the broccoli cooking water and let everything simmer for around 10 minutes, until the broccoli is very tender.

Then, I mash the broccoli with a fork or blend it with an immersion blender for a smoother sauce.

While the broccoli simmers, I cook the pasta in the same water, following the package instructions but stopping about 2 minutes early. I drain the pasta and save 1 cup of the pasta water.

I add the pasta to the broccoli sauce with the grated parmesan cheese. I cook everything together for about 1 minute, adding reserved pasta water as needed until the sauce turns creamy.

Finally, I taste and adjust the salt. I serve the pasta with fresh basil leaves and shaved parmesan on top.

Servings and timing

This recipe makes 4 servings.

Prep time: 5 minutes
Cook time: 15 minutes
Total time: 20 minutes

Variations

I like adding lemon zest for a brighter flavor. I can also add toasted breadcrumbs for crunch or a splash of cream for a richer sauce.

For extra protein, I sometimes add white beans, chickpeas, grilled chicken, or shrimp. I can also swap parmesan with pecorino for a sharper taste.

storage/reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days.

To reheat, I warm the pasta in a skillet over medium-low heat with a splash of water to loosen the sauce. I can also microwave it in short intervals, stirring between each one.

FAQs

Can I use frozen broccoli?

Yes, I can use frozen broccoli. I boil it until tender, then continue with the recipe as written.

What pasta shape works best?

I like short pasta such as conchiglie, orecchiette, rotini, or penne because it holds the broccoli sauce well.

Can I make this recipe without parmesan?

Yes, I can leave it out or use a dairy-free alternative. The pasta will still be flavorful from the garlic, olive oil, and broccoli.

How do I make the sauce creamier?

I mash or blend the broccoli well and add reserved pasta water a little at a time until the sauce becomes creamy.

Can I make this spicy?

Yes, I can add more red pepper flakes or use thinly sliced fresh chili for extra heat.

Conclusion

Broccoli pasta is one of my favorite quick meals because it is simple, flavorful, and ready in just 20 minutes. I like how the broccoli turns into a creamy sauce with garlic, olive oil, parmesan, and basil for an easy pasta dish that feels fresh and satisfying.