Listen, we’ve all been there. It’s a busy weeknight, everyone’s hungry, and you’re staring at the fridge wondering what to make. That’s why this broccoli pasta recipe has seriously saved me so many times. It’s quick, uses stuff you prob already have, and comes together in like 20 mins flat. The combo of tender broccoli with garlic and parmesan is honestly addictive – my kids even ask for seconds!
Why You’ll Love This Broccoli Pasta Recipe
First off, this recipe solves that whole “what’s for dinner” panic we all face. You only need a handful of ingredients, and the whole thing comes together in one pot which means less cleanup (always a win in my book).
I remember the first time I made this broccoli pasta for my super picky mother-in-law… I was nervous since she’s Italian and has opinions about pasta. But even she went back for seconds! That’s when I knew this recipe was a keeper.
The best part is how flexible it is. No broccoli? Use whatever veggies you have. Want it spicier? Add some red pepper flakes. Make it your own – that’s what cooking is all about.
Now let’s get to the good stuff – how to actually make this amazing broccoli pasta that’ll become your new go-to dinner.
Ingredients You’ll Need
For the Pasta Base
- 8 oz pasta (penne, fusilli or farfalle work great)
- 1 large broccoli head, cut into florets
- 3 tbsp olive oil
- 4-5 garlic cloves, minced (don’t be shy with the garlic!)
- 1/2 tsp red pepper flakes (optional if you don’t like heat)
- 1/2 cup reserved pasta water
- 1/2 cup grated parmesan cheese
- Salt and pepper to taste
Optional Add-ins
- Lemon zest for brightness
- Pine nuts or walnuts for crunch
- Cooked chicken or shrimp for extra protein
- Fresh herbs like basil or parsley
The broccoli is def the star here – it soaks up all the garlicky flavor and gives the dish substance. If you hate chopping, you can totally use pre-cut broccoli florets from the store. No judgment!
For the pasta, any short shape works but something with ridges or curves will trap more of that delicious sauce. If you’re gluten-free, just swap in your fave GF pasta.
The reserved pasta water is super important – it’s starchy and helps create that silky sauce that coats everything. Don’t forget to save some before draining!
How to Make Broccoli Pasta
- Boil the pasta and prep the broccoli Fill a large pot with water, add salt (it should taste like sea water), and bring to a boil. Add your pasta and cook until al dente according to package directions. About 2 minutes before pasta is done, toss in the broccoli florets. This saves you from using another pot! Before draining, scoop out about 1/2 cup of the pasta water and set aside. Drain pasta and broccoli together.
- Make the garlic base In the same pot (see, one pot cooking!), heat olive oil over medium heat. Add minced garlic and red pepper flakes if using. Cook for about 1 minute until fragrant but not brown – burnt garlic is bitter and will ruin the dish.
- Combine everything Return the drained pasta and broccoli to the pot with the garlic oil. Toss everything together. Add a splash of the reserved pasta water and the parmesan cheese. Keep stirring until a creamy sauce forms, adding more pasta water if needed to reach your desired consistency.
- Season and serve Taste and add salt and pepper as needed. The parmesan is salty so go easy on additional salt. Serve immediately while hot, with extra parmesan on top if you want.
The whole thing takes less than 20 mins which makes it perfect for those nights when you just can’t even. You’ll know it’s done when the broccoli is tender but still has a bit of bite, and the sauce coats the pasta smoothly.
Tasty Variations of Broccoli Pasta
Lemon Broccoli Pasta
Add the zest and juice of one lemon at the end. The brightness cuts through the richness and makes the whole dish pop. Perfect for spring or summer dinners.
Creamy Broccoli Pasta
Stir in 1/4 cup of heavy cream or cream cheese with the parmesan for an extra indulgent version. Not the lightest option but so worth it when you need comfort food.
Mediterranean Broccoli Pasta
Add halved cherry tomatoes, kalamata olives, and crumbled feta instead of parmesan. Finish with a drizzle of good olive oil.
Broccoli Pesto Pasta
Blend some of the cooked broccoli with basil, pine nuts, garlic, parmesan and olive oil to make a broccoli pesto. Toss with the pasta and remaining broccoli florets.
Asian-Inspired Broccoli Pasta
Skip the parmesan and instead toss with soy sauce, sesame oil, and a spoonful of honey. Top with sliced green onions and sesame seeds.
Perfect Pairings for Your Broccoli Pasta
This broccoli pasta is pretty filling on its own, but if you want to make it a bigger meal, try serving it with:
- A simple green salad with lemon vinaigrette
- Garlic bread for carb lovers (no judgment)
- A glass of crisp white wine like Pinot Grigio
- For a complete date night dinner, start with this broccoli pasta and follow with our popular Marry Me Chicken Pasta for those special occasions
Storing and Reheating Tips
Broccoli pasta keeps well in the fridge for about 3 days in an airtight container. To reheat, add a splash of water before microwaving to bring back the sauciness. You can also reheat in a pan on the stove, adding a little olive oil to refresh it.
I don’t recommend freezing this one – the broccoli and pasta texture gets weird after thawing.
Make This Broccoli Pasta Your Own
My grandma always said food tastes better when it tells a story. This simple broccoli pasta has become part of our family story – it’s what I make when we need comfort without fuss, when friends drop by unexpectedly, or when I need to get dinner on the table in minutes.
The beauty of simple cooking is making it your own. Maybe you’ll add lemon because your family loves citrus, or maybe you’ll throw in some sausage because that’s what you have. Whatever tweaks you make, this broccoli pasta provides the perfect canvas for your own cooking story.
What started as my emergency dinner has become one of our most requested meals. I hope it finds a regular spot in your kitchen too. Nothing fancy, just good, real food that brings people together. And really, isn’t that what cooking is all about?
Creamy Garlic Broccoli Pasta
Equipment
- Large Pot
- Strainer
- Wooden spoon
- Knife and chopping board
Ingredients
For the Pasta Base:
- 8 oz pasta penne, fusilli, or farfalle
- 1 large broccoli head cut into florets
- 3 tbsp olive oil
- 4-5 garlic cloves minced
- 1/2 tsp red pepper flakes optional
- 1/2 cup reserved pasta water
- 1/2 cup grated parmesan cheese
- Salt and pepper to taste
Optional Add-ins:
- Lemon zest
- Pine nuts or walnuts
- Cooked chicken or shrimp
- Fresh herbs like basil or parsley
Instructions
Boil pasta and broccoli:
- Bring a large pot of salted water to a boil. Cook pasta according to package directions. Two minutes before pasta is done, add broccoli florets. Reserve 1/2 cup pasta water, then drain.
Sauté garlic:
- In the same pot, heat olive oil over medium heat. Add minced garlic and red pepper flakes. Cook for 1 minute until fragrant, not brown.
Mix everything:
- Return pasta and broccoli to the pot. Add reserved pasta water and parmesan. Stir until a creamy sauce forms. Adjust consistency with more water if needed.
Season and serve:
- Season with salt and pepper. Serve hot with extra parmesan if desired.
Notes
Nutrition
Frequently Asked Questions
How to make Italian broccoli pasta?
For authentic Italian broccoli pasta, keep it simple. Cook the broccoli until it starts to break down slightly and create a sauce. Use good quality olive oil and finish with pecorino romano instead of parmesan. Many Italian cooks add anchovy to the garlic oil for umami depth without fishy flavor. Skip the cream – traditional Italian versions rely on pasta water and cheese for creaminess.
What goes with broccoli in pasta?
Broccoli pairs amazingly with garlic, lemon, chili flakes, nuts (especially pine nuts), cheese (parmesan, pecorino, or feta), sun-dried tomatoes, olives, and anchovies. For proteins, it works great with Italian sausage, chicken, shrimp, or white beans. Other veggies that play well with broccoli in pasta include cherry tomatoes, bell peppers, and mushrooms. Check out our Pasta Primavera for more veggie pasta inspo.
Is broccoli pasta good for you?
Yeah, broccoli pasta can def be part of a healthy diet! Broccoli is loaded with vitamins C and K, fiber, and antioxidants. When paired with whole grain pasta, you get a balanced meal with carbs, fiber, and some protein. The olive oil adds healthy fats. Just watch your portion sizes with the cheese and pasta, and you’ve got a nutritious weeknight dinner that still feels indulgent.
What sauce goes well with broccoli?
Broccoli loves garlic-based sauces, lemon butter sauce, light cream sauces, pesto, or simple olive oil with herbs. A classic aglio e olio (garlic and oil) lets the broccoli shine. Avoid heavy, meaty sauces like bolognese which can overpower the broccoli flavor. And remember that broccoli itself can become part of the sauce when cooked until soft and mashed slightly.
How do restaurants make broccoli so good?
Restaurant secrets for amazing broccoli: they blanch it briefly then shock in ice water before final cooking to preserve the bright green color. They season generously with salt. Many restaurants finish with butter for richness and glossiness. They often cook at higher heat than home cooks, giving broccoli a nice char while keeping it crisp-tender. And they’re not afraid of fat – whether it’s olive oil, butter, or a flavorful sauce that the broccoli soaks up.