There’s something so comforting about this simple, flavorful dish. The combination of tender broccoli with the rich, garlicky Parmesan sauce is just irresistible. That’s why I’m excited to share my Broccoli Pasta with Garlic Parmesan Recipe—it’s a quick weeknight hero you’ll come back to again and again.
Jump to:
- Why You'll Love This Recipe
- Ingredients & Why They Work
- Make It Your Way
- Step-by-Step: How I Make Broccoli Pasta with Garlic Parmesan Recipe
- Top Tip
- How to Serve Broccoli Pasta with Garlic Parmesan Recipe
- Make Ahead and Storage
- Frequently Asked Questions:
- Final Thoughts
- Broccoli Pasta with Garlic Parmesan Recipe
Why You'll Love This Recipe
This broccoli pasta has become one of my favorite comfort foods because it’s deceptively simple but packed with flavor. I honestly didn’t expect broccoli to shine this bright in a pasta dish, but once you try it, you’ll understand exactly what I mean.
- Simplicity meets flavor: With just a few ingredients, you get a rich, garlicky sauce that feels special but is super easy to make.
- Quick & comforting: The whole dish comes together in about 30 minutes, perfect for busy evenings or last-minute dinners.
- Versatile & adaptable: Easy to modify whether you want it vegetarian or want to add a protein boost.
- Fresh & wholesome: The broccoli keeps it green and nutritious, while the Parmesan adds that perfect cheesy balance.
Ingredients & Why They Work
Every ingredient here plays a role—this isn’t just pasta with broccoli tossed in. The olive oil and garlic sing together, the Parmesan brings creaminess, and the broccoli adds vibrant texture and freshness. Using fresh broccoli and good quality Parmesan can really elevate the dish.
- Broccoli: Fresh is best for color and crunch; cut into small florets so it cooks evenly and blends smoothly in the sauce.
- Olive oil: Extra virgin adds fruitiness and depth; it’s the base that carries the garlic and broccoli flavors.
- Garlic: Freshly minced garlic gives a strong, aromatic punch—you want it fragrant but not burnt.
- Red pepper flakes: Just a pinch to add a subtle, warming heat that livens up the sauce.
- Salt and pepper: Essential for seasoning the broccoli water, pasta, and sauce—don’t skip salting the boiling water!
- Pasta: I recommend penne or any short pasta because it holds sauce well, making every bite tasty.
- Parmesan cheese: Freshly grated melts beautifully and adds a salty, nutty finish.
Make It Your Way
I love playing with this recipe depending on my mood or what’s in the fridge. Whether you want to add some protein or swap out the pasta for a gluten-free option, this dish is a great canvas for your creativity.
- Variation: Adding grilled chicken or sautéed shrimp turns it into a hearty meal packed with protein, which is perfect if you’re looking for something more filling.
- Vegan twist: Swap Parmesan for a nutritional yeast or vegan cheese to keep it dairy-free without sacrificing flavor.
- Seasonal changes: Feel free to toss in other veggies like cherry tomatoes or spinach for extra color and nutrition.
- Spice it up: Adjust the red pepper flakes to your heat tolerance – I sometimes add a bit more when I want a kick.
Step-by-Step: How I Make Broccoli Pasta with Garlic Parmesan Recipe
Step 1: Cook and Prep the Broccoli
I start by bringing a large pot of salted water to a rolling boil—salting the water is so crucial because it flavors everything from the get-go. Then, I add the broccoli florets and cook them for about 5 minutes, just until they’re tender but still vibrant and slightly crunchy. After that, I scoop out the broccoli and reserve about half a cup of the cooking water—it’s pure gold for the sauce!
Step 2: Sauté Garlic and Mash Broccoli
Next, I heat the olive oil in a large skillet over medium heat. In goes the minced garlic and red pepper flakes, which I cook just until fragrant—watch closely so the garlic doesn't burn! Then, I add the cooked broccoli florets along with the reserved broccoli water. Using a spoon, I mash the broccoli into the oil and garlic, stirring and cooking for about 10 minutes until it softens into a mash that’ll become our sauce base.
Step 3: Cook the Pasta
While I’m working on the broccoli mash, I pop the pasta into the same pot of boiling broccoli water—the salt in the water really seasons the noodles well. I cook the pasta until al dente, which usually takes a minute or two less than the package suggests to keep a perfect bite.
Step 4: Bring It All Together
I drain the pasta, reserving a little extra pasta water just in case we need to loosen the sauce. Then I add the pasta right into the skillet with the broccoli mash, tossing in lots of freshly grated Parmesan cheese. I stir everything together over low heat, adding splash of pasta water if the sauce feels too thick. A few twists of pepper and a pinch of salt later, it’s ready to serve.
Top Tip
This recipe has taught me that a few small touches make all the difference, and I want you to get that perfect balance of creamy, garlicky goodness every time.
- Don’t skip salting the water: It’s the secret behind well-seasoned pasta and broccoli, meaning you won’t need to add extra salt later.
- Mash the broccoli well: This builds a silky sauce texture without extra cream—just olive oil and cheese.
- Use fresh Parmesan: Pre-grated cheese won’t melt the same or give you that fresh cheesy kick.
- Adjust consistency with reserved water: Keep that broccoli and pasta water handy; it’s perfect for loosening or reheating the dish.
How to Serve Broccoli Pasta with Garlic Parmesan Recipe
Garnishes
I love sprinkling a little extra grated Parmesan on top and adding fresh cracked black pepper just before serving. Sometimes I toss a handful of toasted pine nuts or walnuts for crunch, which gives it a nice nutty contrast that my family really enjoys.
Side Dishes
This pasta pairs beautifully with a crisp green salad drizzled with lemon vinaigrette or some warm crusty bread to mop up every last bit of sauce. When I want a heartier meal, a simple roasted chicken or garlic butter shrimp work perfectly to complement the flavors.
Creative Ways to Present
For special occasions, I’ve served this in individual shallow bowls garnished with fresh basil or parsley and a lemon wedge on the side. It brightens up the flavors and makes it feel a little more festive, great for a cozy dinner party.
Make Ahead and Storage
Storing Leftovers
Leftover broccoli pasta stores really well in an airtight container in the fridge for up to 5 days. I find the sauce thickens as it cools, so make sure to add a splash of water or broth when reheating to keep it saucy and fresh-tasting.
Freezing
I’ve frozen this recipe a couple times with success, though I recommend slightly undercooking the pasta if you plan to freeze it, so it doesn’t turn mushy. Freeze in portions and thaw overnight in the fridge before reheating gently.
Reheating
To reheat, I warm it slowly on the stovetop with a splash of pasta water or broth, stirring often. This prevents the broccoli from drying out and helps the Parmesan melt back into a smooth sauce.
Frequently Asked Questions:
You absolutely can! Frozen broccoli works fine, but keep in mind it tends to be softer and releases more water, so your sauce might be a bit looser. I recommend adjusting cooking time and seasoning accordingly.
Shorter pasta shapes like penne, orecchiette, or rigatoni are ideal because they hold the broccoli and cheese sauce well, giving you delicious bites each time.
Yes! Instead of Parmesan, try nutritional yeast or a vegan Parmesan alternative. Use more garlic and olive oil to boost flavor. The texture may be a bit different, but it’s still very tasty.
Garlic burns easily if cooked too hot or too long. Cook it over medium heat and watch it closely, stirring frequently. As soon as it becomes fragrant and golden, add the broccoli to cool things down.
Final Thoughts
This Broccoli Pasta with Garlic Parmesan Recipe holds a special place in my kitchen because it proves that comfort food doesn’t have to be complicated. It’s one of those dishes where every bite feels cozy, cheesy, and satisfying without spending hours cooking. I can’t wait for you to try it—you’ll soon see why it’s such a go-to for busy nights or when you just want something wholesome and delicious on the table.
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Broccoli Pasta with Garlic Parmesan Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Description
A simple and flavorful broccoli pasta recipe featuring tender broccoli florets mashed into a garlicky olive oil sauce, combined with al dente pasta and freshly grated Parmesan cheese. This vegetarian dish is quick to prepare and perfect for a comforting weeknight meal.
Ingredients
Vegetables & Aromatics
- 1 head broccoli (large, cut into small florets)
- 3 cloves garlic (minced)
Pantry Staples
- 2 tablespoons olive oil (extra virgin)
- ¼ teaspoon red pepper flakes
- Salt and pepper (to taste)
- 12 ounces pasta (such as penne)
Cheese
- 1 cup Parmesan cheese (freshly grated)
Instructions
- Cook Broccoli: Bring a large pot of salted water to a boil. Add the broccoli florets and cook for 5 minutes until tender. Using a slotted spoon, transfer the cooked broccoli to a bowl and reserve ½ cup of the broccoli cooking water.
- Make Broccoli Sauce: In a large skillet over medium heat, add the olive oil, minced garlic, red pepper flakes, salt, pepper, cooked broccoli, and reserved broccoli water. Cook for 10 minutes, stirring occasionally, until the broccoli softens enough to be easily mashed with a spoon to create a sauce.
- Cook Pasta: In the same pot used for the broccoli water, add the pasta and cook until al dente according to package instructions.
- Combine Pasta and Sauce: Drain the pasta and add it to the skillet with the broccoli sauce. Stir in the freshly grated Parmesan cheese until everything is well combined. If the sauce is too thick, add more reserved pasta or broccoli water to thin it to your desired consistency.
- Season and Serve: Taste the pasta and adjust seasoning with salt and pepper as needed. Serve garnished with additional Parmesan cheese for extra flavor.
Notes
- Broccoli: Fresh broccoli provides the best color and vibrant flavor; frozen broccoli can be used but will yield a softer sauce.
- Salt the water: Generously season the boiling water for both broccoli and pasta to build foundational flavor.
- Save some water: Reserve cooking water to adjust the sauce consistency or to reheat leftovers gently.
- Pasta choice: Use short pasta shapes like penne or orecchiette that hold the sauce well.
- Parmesan: Always grate fresh Parmesan cheese for a creamier sauce; pre-grated cheese does not melt the same.
- Add protein: For a non-vegetarian option, add grilled chicken, shrimp, or crispy bacon.
- Storage: Store leftovers in the refrigerator for up to 5 days and reheat gently with a splash of water or broth to loosen the sauce.
Nutrition
- Serving Size: 1 serving
- Calories: 400 kcal
- Sugar: 3 g
- Sodium: 350 mg
- Fat: 15 g
- Saturated Fat: 5 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 6 g
- Protein: 18 g
- Cholesterol: 15 mg
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