Creamy Garlic Broccoli Pasta
A quick and creamy broccoli pasta dish made with garlic, olive oil, and parmesan – ready in just 20 minutes. Perfect for busy weeknights with flexible add-ins and one-pot cleanup.
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
Gluten-free pasta can be used.
Pre-cut broccoli can save prep time.
Add lemon or cream for variations.
Use pecorino romano for a more traditional Italian twist.
Nutrition
Calories: 420kcalCarbohydrates: 48gProtein: 14gFat: 20g
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