You know, I used to think pasta had to be loaded with heavy cream and cheese to taste good. That’s just how we always made it at my house growing up. When my husband tried tossing in broccoli one night, I’ll admit I was skeptical.
Turns out, I was wrong about needing all that cream and cheese. This broccoli pasta is proof that simple ingredients, cooked the right way, can make a really satisfying meal. And the best part? It won’t leave you feeling like you need a nap afterward.
Why You’ll Love This Broccoli Pasta
- Quick weeknight dinner – Ready in just 25-40 minutes, this pasta dish is perfect for those busy evenings when you need a satisfying meal without spending hours in the kitchen.
- Budget-friendly ingredients – With just a handful of simple pantry staples and fresh broccoli, this recipe is easy on your wallet while still delivering great taste.
- Nutritious and filling – The combination of whole grain pasta and fresh broccoli gives you a good balance of carbs and vegetables, making this a healthier pasta option.
- Kid-friendly vegetables – The broccoli gets nicely seasoned and tender, making this a great way to help your family enjoy their vegetables without any fuss.
- Simple cleanup – Using just one pot for pasta and one pan for the broccoli means you’ll spend less time washing dishes and more time enjoying your meal.
What Kind of Broccoli Should I Use?
Regular green broccoli (sometimes called Calabrese broccoli) is perfect for this pasta dish, though you could also use broccolini if you prefer its milder, slightly sweeter taste. When shopping, look for broccoli heads that are deep green with tight, compact florets – any yellowing or flowering means it’s past its prime. Fresh is best for this recipe, but in a pinch, you can use frozen broccoli florets – just be aware they might be a bit softer in the final dish. For the best texture and flavor, try to cut your broccoli florets into similar-sized pieces so they cook evenly, and don’t forget to use the stems too – they’re perfectly edible and add a nice crunch when sliced thinly.
Options for Substitutions
This simple pasta dish is easy to adapt with what you have in your kitchen:
- Broccoli: You can swap broccoli with cauliflower, broccolini, or even Brussels sprouts. Just cut them into similar-sized pieces and cook until tender-crisp.
- Penne pasta: Any medium-sized pasta shape works great here – try fusilli, rotini, or bow ties. For a healthier option, use whole wheat pasta or chickpea pasta. Just check the cooking time on the package as it might differ.
- Parmesan cheese: While fresh Parmesan gives the best flavor, you can use Pecorino Romano or Grana Padano instead. For a dairy-free version, try nutritional yeast – start with 1/4 cup and adjust to taste.
- Olive oil: You can use regular olive oil instead of extra virgin, or even butter if you prefer. For a different flavor, try avocado oil.
- Crushed red pepper: If you don’t have red pepper flakes, use a pinch of cayenne pepper, or skip it if you prefer no heat. Black pepper alone works fine too.
Watch Out for These Mistakes While Cooking
The biggest mistake when cooking broccoli pasta is overcooking the broccoli, which can turn it into a mushy, unappetizing mess – instead, blanch it just until bright green and still slightly crisp, about 2-3 minutes. Another common error is not saving enough pasta water before draining; keep at least 1 cup of that starchy liquid to create a silky sauce that perfectly coats your pasta. To prevent your garlic from burning (which makes it bitter), add it to the oil only after it’s been heated over medium heat, and cook just until fragrant, about 30 seconds. For the best flavor combination, try adding the Parmesan cheese in two stages – half while tossing the hot pasta to create a creamy coating, and the other half as a finishing touch right before serving.
What to Serve With Broccoli Pasta?
This simple broccoli pasta pairs really well with a few classic Italian-inspired sides that’ll round out your meal nicely. A fresh green salad with cherry tomatoes and a light vinaigrette makes the perfect starter, while some warm garlic bread on the side is great for soaking up any extra olive oil and cheese from your pasta. If you want to add some protein, grilled chicken breast or Italian-style turkey meatballs work perfectly with these flavors. For a lighter option, you could serve it with some roasted cherry tomatoes or sautéed mushrooms on the side to add even more veggie goodness to your plate.
Storage Instructions
Keep Fresh: Got leftovers? Pop your broccoli pasta into an airtight container and keep it in the fridge for up to 4 days. The flavors actually get even better after a day as everything mingles together! Just remember that pasta tends to absorb sauce over time, so you might want to drizzle a bit of olive oil when reheating.
Make Ahead: If you’re meal prepping, you can cook the broccoli and pasta separately up to 2 days ahead. Store them in separate containers in the fridge, then combine and warm them up with the garlic, olive oil, and cheese when you’re ready to eat. This helps keep the broccoli from getting too soft.
Warm Up: To bring your pasta back to life, warm it in a pan over medium heat with a splash of water or olive oil. Give it a good stir now and then until it’s heated through. A quick zap in the microwave works too – just cover the bowl and heat in 30-second intervals, stirring between each one.
| Preparation Time | 10-15 minutes |
| Cooking Time | 15-25 minutes |
| Total Time | 25-40 minutes |
| Level of Difficulty | Easy |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 900-1100
- Protein: 40-50 g
- Fat: 50-60 g
- Carbohydrates: 90-100 g
Ingredients
- 1 large broccoli head, trimmed into small pieces
- 2 tablespoons extra virgin olive oil
- 3 minced garlic cloves
- 1/4 teaspoon crushed red pepper
- Salt and black pepper, to taste
- 12 ounces penne pasta
- 1 cup freshly grated parmesan cheese
Step 1: Cook the Broccoli
Bring a large pot of salted water to a boil.
Add the broccoli and cook for about 5 minutes until tender.
Once cooked, transfer the broccoli to a bowl and reserve ½ cup of the broccoli cooking water to use later.
Step 2: Prepare the Broccoli Mash
In a skillet, heat some olive oil over medium heat.
Add garlic and a pinch of red pepper flakes, followed by the cooked broccoli and reserved broccoli water.
Season with salt and pepper.
Cook for about 10 minutes, stirring occasionally, until the broccoli becomes soft enough to mash easily with a spoon.
Step 3: Cook the Pasta
Using the same pot with the broccoli water, add your choice of pasta and cook until al dente according to package instructions.
Drain the pasta thoroughly once cooked.
Step 4: Combine Pasta with Broccoli Mash
Transfer the drained pasta into the skillet with the broccoli mash.
Add Parmesan cheese and stir everything together until well combined.
Adjust the consistency of the sauce by adding a splash of reserved pasta water if it appears too thick.
Step 5: Season and Serve
Taste the pasta dish and adjust with additional salt and pepper, if needed.
Serve immediately, garnished with extra Parmesan cheese for added flavor.