Broccoli Pasta is a simple and tasty dish that combines tender pasta with fresh, green broccoli for a delicious, healthy meal. The broccoli adds a nice crunch and a pop of color, while the pasta makes it filling and satisfying. It’s a great way to get some veggies into your dinner without a lot of fuss.
I love how easy this dish is to throw together on a busy weeknight. You can steam or sauté the broccoli until it’s just right, then mix it with pasta, a little olive oil or butter, and some garlic or lemon for extra flavor. It’s quick, comforting, and keeps well for leftovers, which is always a plus in my book.
One of my favorite ways to serve broccoli pasta is with a sprinkle of Parmesan cheese and a pinch of red pepper flakes for a little kick. It’s a simple meal, but it feels cozy and fresh at the same time. I often make it when I want something easy and satisfying that the whole family enjoys.
Key Ingredients & Substitutions
Pasta: Shells work well here because their shape holds the sauce nicely. But feel free to use penne, farfalle, or even fusilli—any short pasta will do.
Broccoli: Fresh broccoli gives the best texture and flavor. If fresh isn’t available, frozen broccoli works too—just thaw and drain well before using.
Garlic: Fresh garlic adds a wonderful aroma and flavor. You can substitute with garlic powder in a pinch, but the taste won’t be as bright.
Parmesan Cheese: Parmesan adds a salty, nutty richness. If you want a dairy-free option, nutritional yeast can add a similar cheesy flavor.
Toasted Breadcrumbs/Nuts: These add nice crunch and contrast. I like walnuts or almonds toasted with a pinch of salt. If you can’t have nuts, panko breadcrumbs toasted in olive oil are great.
How Do I Get the Broccoli Just Right Without Overcooking?
Adding broccoli to the boiling pasta water about 4 minutes before the pasta is done is a simple way to cook both perfectly.
- Cut broccoli into small, even-sized florets for uniform cooking.
- Drop broccoli into the pasta water a few minutes before pasta finishes to steam and soften but keep a fresh crunch.
- Drain both together so broccoli stays vibrant and pasta doesn’t get mushy.
- Feel free to sauté garlic separately to keep its flavor fresh and bright.
This method saves time and keeps broccoli tender but not too soft, keeping the pasta dish fresh and tasty.
Equipment You’ll Need
- Large pot – I prefer a big one for boiling pasta and broccoli together, making it easier to cook both evenly.
- Colander – for draining the pasta and broccoli; a sturdy one helps keep everything together.
- Large skillet or pan – perfect for sautéing garlic and tossing everything together for a quick finish.
- Wooden spoon or tongs – helps toss the pasta, broccoli, and sauce without breaking the ingredients.
- Measuring cups and spoons – for the cheese, pasta water, and oil, keeping things accurate but simple.
Flavor Variations & Add-Ins
- Swap Parmesan for crumbled feta or shredded mozzarella for different cheesy flavors.
- Add cooked chicken, shrimp, or bacon to make it more filling and boost the protein.
- Stir in a squeeze of lemon juice or lemon zest for a bright, fresh flavor.
- Mix in roasted cherry tomatoes or sautéed mushrooms for extra taste and texture.
How to Make Broccoli Pasta
Ingredients You’ll Need:
- 12 oz pasta (shells or any short pasta)
- 1 large head of broccoli, cut into small florets
- 3 cloves garlic, minced
- 3 tbsp olive oil
- 1/4 cup grated Parmesan cheese, plus extra for garnish
- 1/4 cup toasted breadcrumbs or crushed nuts (optional, for crunch)
- Salt, to taste
- Freshly ground black pepper, to taste
- 1/2 cup reserved pasta cooking water
- Optional: red pepper flakes for a bit of heat
How Much Time Will You Need?
This recipe takes about 20 minutes from start to finish. You’ll spend time boiling pasta and broccoli together, sautéing garlic, and mixing everything for a light, flavorful meal.
Step-by-Step Instructions:
1. Cook the Pasta and Broccoli:
Fill a large pot with salted water and bring it to a boil. Add the pasta and cook according to the package instructions for al dente. About 4 minutes before the pasta is ready, add the broccoli florets to the boiling water. When both are tender, drain them together, but remember to save 1/2 cup of the pasta cooking water—this will help make the sauce.
2. Sauté the Garlic:
While the pasta is cooking, heat olive oil in a large skillet over medium heat. Add the minced garlic and cook for 1 to 2 minutes until fragrant and lightly golden, being careful not to burn it.
3. Combine Pasta, Broccoli, and Sauce:
Add the drained pasta and broccoli to the skillet with the garlic oil. Toss everything gently, breaking up some broccoli florets if you like a bit of creaminess.
Gradually stir in some of the reserved pasta water, a little at a time, to create a light sauce that coats the pasta and broccoli.
4. Add Cheese and Season:
Mix in the grated Parmesan cheese until it melts and mixes evenly. If you like a little spice, add a pinch of red pepper flakes now.
Season with salt and freshly ground black pepper to your taste.
5. Serve and Garnish:
Serve the broccoli pasta warm. Top with more Parmesan cheese and sprinkle with toasted breadcrumbs or crushed nuts for a delightful crunchy contrast.
Can I Use Frozen Broccoli Instead of Fresh?
Yes, you can use frozen broccoli. Just thaw it completely and drain any excess water before adding it to the pasta. This helps prevent the dish from becoming watery.
How Do I Store and Reheat Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet over low heat, adding a splash of water or olive oil if the pasta feels dry.
Can I Make This Recipe Vegan?
Absolutely! Swap the Parmesan cheese for nutritional yeast or a vegan cheese alternative, and use olive oil or a plant-based butter. Skip the toasted breadcrumbs or use vegan-friendly ones.
What Pasta Type Works Best for This Dish?
Short, shape-holding pastas like shells, penne, or fusilli work best because they hold the broccoli and sauce well. But you can use any pasta you have on hand.
