When you need a quick and healthy meal that doesn’t compromise on flavor, pasta broccoli is a winning choice. This humble dish brings together tender broccoli, garlic-infused olive oil, perfectly cooked spaghetti, and a touch of grated cheese to form a meal that feels comforting and light at the same time. What makes it stand out is how easy it is to prepare using just a few ingredients — most of which you probably already have in your kitchen.
Why We Love This Pasta Broccoli Recipe
You’re going to love this pasta broccoli recipe for many reasons. First, it’s incredibly fast to prepare. With only 15 minutes of cooking time and minimal prep, you can whip this up even on your busiest weeknights. Second, the ingredients are simple and wholesome. Broccoli provides fiber, vitamins, and a pop of green on your plate, while garlic and olive oil add a deep, aromatic flavor.
Another reason this dish wins hearts is its versatility. You can adjust the textures — crush the broccoli for a creamy sauce or keep the florets whole for a chunkier feel. It also makes a great base if you want to add extras like chili flakes or lemon zest. And best of all? This pasta doesn’t need heavy sauces or processed ingredients. It’s all about enhancing what’s already naturally delicious.
You’ll come back to this dish again and again for its balance, simplicity, and the satisfying way it brings vegetables and pasta together in one pot.
Ingredients about Pasta Broccoli
Here’s what you need to make this flavorful pasta dish. Be sure to use the freshest ingredients you can get — it makes all the difference in a simple recipe like this.
- 1 head of broccoli
- 300 grams spaghetti (150 grams per person)
- 2 cloves garlic (1 per person)
- Extra virgin olive oil (enough to generously coat the pan)
- Grated pecorino cheese (to taste, or substitute with parmesan)
- Rock salt (for boiling and seasoning)
- Ground black pepper (optional, to taste)
How to Make Pasta Broccoli Directions
To get the best results with this recipe, follow each step with care. You don’t need fancy skills or tools — just basic equipment and a bit of attention to timing.
Start by preparing your broccoli. Remove the tough end of the stem and set it aside. Cut off the remaining stem and slice it into small pieces. This helps it cook evenly with the florets. Then, separate the broccoli head into small, bite-sized florets.
Bring a large pot of water to a boil — about 5 liters should do. Once it’s boiling, add a tablespoon of rock salt. This seasons the broccoli while it cooks and boosts its flavor.
Drop the chopped broccoli pieces into the pot and boil for about 5 minutes. The goal is to soften them just enough to blend with the pasta later, without turning them to mush.
While the broccoli cooks, heat a medium-sized fry pan over low heat and pour in a generous layer of extra virgin olive oil. Add crushed garlic to the pan and let it gently simmer. Don’t rush this — the garlic should slowly turn golden, not brown too quickly. If it starts to darken, lower the heat or add a spoonful of water to cool it down.
Now, using a hand sieve or small strainer, remove the cooked broccoli from the pot and place it into the pan with the garlic and oil. Mix it gently so it soaks up the flavor, and allow it to stay on low heat.
At this point, you’ll notice that some of the broccoli will start to soften further and blend into the oil. That’s perfect — this is what creates the creamy consistency without needing cream.
Meanwhile, put the pot of water back on the stove, bring it to a boil again, and add the spaghetti. Cook according to the instructions on the package until al dente.
As the pasta cooks, season the broccoli in the pan with a pinch of rock salt and a good sprinkle of ground black pepper. Stir everything to distribute the flavors evenly.
Once the spaghetti is ready, use the sieve again to transfer it directly into the pan with the broccoli mixture. Don’t drain all the water — save about half a cup. This starchy pasta water will help bind the dish together.
Add the pasta water to the pan and gently stir everything together. Be careful not to mash all the broccoli — leave some whole for texture.
Now sprinkle in a handful of grated pecorino cheese and mix gently again. The heat will help melt the cheese and pull everything together into a creamy, savory dish.
Taste, adjust seasoning if needed, and you’re done. Plate up and enjoy your perfect bowl of pasta broccoli.
How to Serve Pasta Broccoli
Serving pasta broccoli is simple, but you can make it feel special with a few finishing touches. Once it’s cooked, transfer the pasta directly to shallow bowls using tongs or a ladle. This helps keep the creamy sauce and bits of broccoli evenly distributed.
Top each serving with an extra sprinkle of pecorino or parmesan cheese for added richness. A drizzle of high-quality olive oil just before serving will also elevate the flavor.
If you enjoy a bit of heat, a pinch of crushed red pepper flakes works well here. For a refreshing contrast, consider serving it alongside a light green salad with lemon dressing.
Because this dish is both filling and balanced, it’s perfect as a main course. You don’t need sides unless you’re making a larger meal. Serve it hot, straight from the pan, and try to enjoy it right away while the pasta is still warm and the cheese is freshly melted.
Expert Tips: Pasta Broccoli
To get the most out of your pasta broccoli, follow these expert tips that make a big difference in both texture and taste.
First, make sure your broccoli is fresh. The fresher it is, the sweeter and more vibrant the flavor will be. If possible, buy from a local source or use organic broccoli for the best texture.
Next, don’t overcook the broccoli. It should be soft enough to mix but not so mushy that it falls apart. Five minutes in boiling water is usually perfect.
When simmering garlic in olive oil, always use low heat. Garlic burns easily and will turn bitter if you rush this step. If you’re worried it’s getting too dark, add a small splash of water.
Save your pasta water — it’s key. The starchy water helps create that creamy texture without needing extra ingredients. Add it slowly to avoid making the dish too wet.
Finally, use tongs when mixing the pasta and broccoli. They’re gentler than a spoon and make it easier to combine without breaking everything apart.
How to Store Pasta Broccoli
If you have leftovers, storing them is easy. Let the pasta cool down to room temperature first. Then, transfer it to an airtight container and refrigerate. It will stay fresh for up to 3 days.
To reheat, add a splash of water or olive oil to a pan and warm the pasta over low heat. Stir gently to bring back the creamy texture without drying it out.
Avoid microwaving if possible, as it can make the pasta rubbery and the broccoli overcooked. Gentle reheating on the stove keeps the flavors intact and the texture more enjoyable.
Variation of Pasta Broccoli
Pasta broccoli is easy to customize. One popular twist is to add a bit of chili for heat. A sprinkle of crushed red pepper or a touch of chili oil can give the dish an exciting kick.
You can also swap spaghetti for other pasta types like penne, fusilli, or orecchiette — they all hold the sauce a little differently and give you variety in texture.
Another variation is to blend half of the cooked broccoli into a puree and mix it back into the pasta with olive oil and cheese. This gives a smoother, creamy finish without needing any dairy.
Some people like to add lemon zest or a squeeze of fresh lemon juice right before serving to brighten the flavors. It pairs beautifully with the richness of the cheese and oil.
If you’re looking for a more protein-packed version, adding chickpeas or white beans is a great idea. They blend in seamlessly and turn this into a full, balanced meal.
FAQ About Pasta Broccoli
Can I use frozen broccoli for pasta broccoli?
Yes, you can use frozen broccoli if fresh isn’t available. Just reduce the cooking time slightly as frozen florets soften faster.
What type of pasta works best with broccoli?
Spaghetti is classic, but other shapes like penne, shells, or farfalle work well too. Choose one that holds the sauce and bits of broccoli.
How do I make the pasta broccoli sauce creamy without cream?
The creaminess comes from the softened broccoli, pasta water, and olive oil. Stirring these together creates a natural, smooth sauce.
Can I make pasta broccoli vegan?
Yes! Just skip the cheese or use a plant-based alternative. The flavor still holds up well thanks to garlic and olive oil.
Why is pasta water important in this recipe?
Pasta water contains starch that helps bind the ingredients together and gives the sauce a silky texture. Don’t skip this step.
Pasta Broccoli
Equipment
- Large Pot
- Medium Fry Pan
Ingredients
- 1 head broccoli
- 300 grams spaghetti 150 grams per person
- 2 cloves garlic 1 per person
- Extra virgin olive oil enough to generously coat the pan
- Grated pecorino cheese to taste, or substitute with parmesan
- Rock salt for boiling and seasoning
- Ground black pepper optional, to taste
Instructions
- Remove the tough end of the broccoli stem, slice the remaining stem into small pieces, and separate the head into florets.
- Bring a large pot of water to a boil with a tablespoon of rock salt. Add the broccoli and boil for about 5 minutes.
- While the broccoli cooks, heat a medium-sized fry pan over low heat with a generous layer of olive oil. Add crushed garlic and let it simmer until golden.
- Using a sieve, remove the cooked broccoli from the pot and place it into the pan with garlic and oil. Mix gently.
- Bring the pot back to a boil and add the spaghetti. Cook according to package instructions until al dente.
- Season the broccoli with rock salt and black pepper. Once the spaghetti is ready, transfer it directly into the pan with the broccoli mixture, saving about half a cup of pasta water.
- Add the reserved pasta water and gently stir everything together. Sprinkle in grated cheese and mix until melted.
- Taste and adjust seasoning as needed. Serve hot.
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