This Broccoli Pasta Recipe is a simple and tasty way to enjoy a healthy meal that’s packed with bright, fresh flavors. Tender pasta tossed with lightly steamed broccoli, a touch of garlic, and a little olive oil or butter makes for a comforting dish that’s quick to whip up any night of the week. It’s a great way to get some greens on your plate without feeling like you’re missing out on flavor or fun.
I love making this broccoli pasta when I want something fuss-free but still satisfying. One little trick I use is to save some pasta water before draining—it helps to loosen the sauce and keeps everything nice and silky. Plus, sprinkling a handful of parmesan or your favorite cheese on top adds just the right touch to bring it all together.
For serving, I like to add a squeeze of fresh lemon juice and a sprinkle of chili flakes if I’m feeling adventurous—it gives the dish a fresh zing and a bit of warmth. This pasta always comes through when I need a quick, comforting meal that feels like a little celebration of simple good food. It’s perfect for cozy dinners, lunch leftovers, or whenever you want to treat yourself without much hassle.
Key Ingredients & Substitutions
Pasta: I like penne because its shape holds sauce well, but feel free to use rigatoni, fusilli, or farfalle. Gluten-free pasta works nicely too if you need it.
Broccoli: Fresh broccoli florets give the best texture and color. You can use frozen if in a pinch—just thaw and drain well to avoid sogginess.
Olive Oil & Garlic: These boost the flavor without overpowering the dish. If you want a richer taste, swap olive oil for butter. For garlic, roasting it first will add a sweet depth.
Parmesan Cheese: Adds a salty, nutty touch. Pecorino Romano or Asiago make great substitutes, and vegan cheese options work if dairy-free.
Lemon: The lemon zest and juice brighten the flavors. If fresh lemon is unavailable, a splash of white wine vinegar can add a bit of tang.
Pine Nuts: They add crunch and nuttiness but are optional. Toasted walnuts or almonds are great alternatives.
How Can You Make the Broccoli Tender but Not Mushy?
This is key to keeping broccoli bright and just right:
- Cook broccoli in the boiling pasta water for the last 4 minutes, alongside the pasta. This blanches it gently.
- Keep an eye on the broccoli—when it turns bright green and is fork-tender but not soft, it’s done.
- Drain promptly to stop cooking and toss with pasta immediately to prevent sogginess.
This method saves time and keeps broccoli crisp-tender, adding great texture to your pasta.
Equipment You’ll Need
- Large pot – I recommend a big one to hold enough water for cooking pasta and broccoli easily.
- Strainer or colander – makes draining pasta and broccoli quick and mess-free.
- Large skillet or sauté pan – perfect for tossing everything together and melding flavors.
- Measuring cups and spoons – to measure olive oil, lemon juice, and other ingredients accurately.
- Chef’s knife – handy for mincing garlic and zesting the lemon.
Flavor Variations & Add-Ins
- Use cooked chicken or shrimp for added protein; they cook quickly and keep the dish hearty.
- Stir in sun-dried tomatoes or olives for a salty, tangy boost.
- Add cooked cherry tomatoes or roasted red peppers for extra color and sweetness.
- Swap lemon with vinegar or a splash of balsamic for a different zesty vibe.
How to Make Broccoli Pasta
Ingredients You’ll Need:
- 12 oz (340 g) penne pasta or your pasta of choice
- 4 cups broccoli florets (about 1 large head)
- 3 cloves garlic, minced
- 1/4 cup olive oil
- 1/4 cup grated Parmesan cheese, plus extra for serving
- 1/4 cup pine nuts (optional)
- 1/4 tsp red pepper flakes (adjust to taste)
- Salt and pepper to taste
- Zest and juice of 1 lemon
- 1/4 cup reserved pasta water
How Much Time Will You Need?
This simple broccoli pasta dish takes about 20–25 minutes from start to finish. It includes boiling pasta, blanching broccoli, sautéing garlic, and mixing everything together. It’s quick enough for a weeknight dinner but tasty enough to enjoy any day.
Step-by-Step Instructions:
1. Cook Pasta and Broccoli Together:
Bring a large pot of salted water to a boil. Add your pasta and cook according to package instructions until al dente. About 4 minutes before the pasta finishes, add the broccoli florets right to the boiling water to blanch them gently. Cook both until pasta is tender and broccoli is bright green and tender.
2. Drain and Reserve Pasta Water:
Before draining, scoop out and save 1/4 cup of the hot pasta water—it will help create a silky sauce later. Drain the pasta and broccoli in a colander and set aside.
3. Sauté Garlic and Combine Ingredients:
Heat the olive oil in a large skillet over medium heat. Add the minced garlic and sauté until fragrant (about 1 minute), being careful not to brown it. Then add the drained pasta and broccoli to the pan, tossing to combine.
4. Add Flavor and Finish the Dish:
Stir in the grated Parmesan cheese, lemon zest, lemon juice, red pepper flakes, and pine nuts if using. Toss everything together, adding the reserved pasta water a little at a time to loosen the sauce and ensure all the pasta is nicely coated. Season with salt and pepper to your taste.
5. Serve:
Serve the pasta warm, topping with extra Parmesan cheese and a sprinkle of red pepper flakes for a little extra kick, if you like. Enjoy your fresh, flavorful broccoli pasta!
Can I Use Frozen Broccoli Instead of Fresh?
Yes, you can use frozen broccoli. Just thaw and drain it well before adding to the pasta to avoid excess moisture. You might want to sauté it a bit longer to heat through.
How Can I Make This Recipe Vegan?
Simply skip the Parmesan cheese or use a plant-based cheese substitute. Nutritional yeast also works great for adding cheesy flavor without dairy.
Can I Make Broccoli Pasta Ahead of Time?
Absolutely! Prepare the pasta and broccoli, then toss with olive oil instead of cheese. Store separately or together in an airtight container in the fridge for up to 2 days. Reheat gently and add fresh lemon juice and cheese before serving.
What’s the Best Way to Store Leftovers?
Store leftover broccoli pasta in an airtight container in the refrigerator for up to 3 days. Reheat on the stove or microwave, adding a splash of water or olive oil to keep it moist.
