This Broccoli Pasta is a simple go to weeknight dinner that kids and adults can both agree on. It will become a regular in your dinner rotation.
I have made it no secret with my dad that I don’t think his best quality is his cooking. Love you, Dad! (For the record, I think his best quality is his huge compassionate heart.) But! He has a few recipes up his sleeve that are winners.
This Broccoli Pasta recipe is one of those. This was a staple in my house growing up. I can remember standing next to my dad at the stove as he made this delicious easy vegetarian dinner. It’s like a big bowl of comfort.
I have a few friends who are raising vegetarian kiddos, and I beg them to give this dish a try. I think it’s something the whole family will love.
Broccoli Pasta Ingredients
This easy dinner recipe only requires a few ingredients which is one of the things that makes it a winner.
- Pasta: A short cut pasta like shells works best for this recipe.
- Broccoli: I always use fresh broccoli and I cut just the florets off.
- Parmesan Cheese: Freshly grated is always best, including with this recipe.
- Garlic
- Oil
- Red Pepper Flakes
- Kosher Salt
The Cheese Matters
As my dad told me when passing off this great recipe, it is a simple recipe, which means you must pick your cheese carefully.
I urge you to grab a block of parmesan cheese and freshly grate your own for this recipe. It really can make the difference between you like and loving this recipe. And blocks of parmesan keep so well in the refrigerator for a while.
How to Make Broccoli Pasta
Even though this is a simple recipe, there are a few tips and tricks that I want to make note of.
- Make sure to cook your pasta according to package instructions. This means bringing your water to a roaring boil before adding the dry noodles. And be sure to cook them only as long as the package suggests.
- Remove 1/4 cup of cooking water before draining the noodles. That pasta water is starchy and is going to be perfect for helping cook the broccoli.
- Heat oil in a skillet before adding any ingredients.
- Be careful not to burn your garlic when you add it to the hot oil. You will only be cooking it for about 30 seconds before adding the broccoli.
- Grab a cover for the pan. It helps steam the garlic and make it perfectly tender for this recipe.
If You Burn Your Garlic
Again, given the few number of ingredients, we want them to be perfect. If you should find that you did burn your garlic, all is not lost!
Just start over with new oil and fresh garlic. Also, be sure to clean the pan well before starting over so none of the burnt garlic taste remains.
Multitasking
Like a lot of recipes, this one comes together quickly if you are able to multi task.
Because we are using pasta water for this, we need to wait until the pasta finishes cooking before we move on to sautéing the broccoli.
Do yourself a favor and start cooking the pasta right away before you prep any other ingredients. If you can get your pasta water boiling before you start gathering your ingredients, you will be ready to roll with the broccoli right when the pasta is done, making this a 26 minute recipe.
Leftovers
Leftovers of this delicious recipe can be kept in an airtight container in the refrigerator for four to five days.
What to Serve with Broccoli Pasta
- Parmesan Crusted Chicken: This is a great way to add protein to your meal and compliments this pasta perfectly.
- Italian Chopped Salad: Round out this meal with the most delicious chopped salad.
- Garlic Bread: This is the perfect compliment to this pasta.
If you make this Broccoli Pasta and love it, come back and let me know! And if you make any of my other recipes, I’d love to hear what you think.
Broccoli Pasta
Ingredients
- 1/2 pound pasta shells cooked according to package instructions, reserving 1/4 cup cooking water before draining
- 1 pound broccoli (3 small heads or 4 cups florets) cut into small florets
- 2 tablespoons olive oil
- 2 cloves minced garlic
- 1/2 teaspoon red pepper flakes
- 1 teaspoon kosher salt
- 1/2 cup freshly grated parmesan cheese plus more for topping
Instructions
- Cook the pasta according to the instructions on the package, reserving 1/4 cup of cooking water before draining.1/2 pound pasta shells
- While the water is coming to a boil, prepare the rest of the ingredients. Cut the broccoli, mince the garlic, and shred the cheese.
- In a large skillet, heat the olive oil over high heat. Add garlic and red pepper flakes. Sauté for 30 seconds until the garlic is fragrant, being careful not to burn it.2 cloves minced garlic, 1/2 teaspoon red pepper flakes, 2 tablespoons olive oil
- Add the broccoli, the reserved pasta water, and a teaspoon of salt. Cook until the broccoli is tender, about 4 minutes.1 pound broccoli, 1 teaspoon kosher salt
- Toss with the cooked pasta. Top with freshly grated parmesan cheese.1/2 cup freshly grated parmesan cheese
Recipe Video
Marilyn Matherne says
This turned out so delicious, will definitely be making this every week from now on!
I’m so glad that you liked it!
Diane says
This might be our family’s newest fav! It is perfection!!! Two comments:
1. I double the recipe because we have a bigger family and it works perfectly.
2. Red pepper flakes bring quite a bit of heat, so I do go a little easier on that so my kids will eat it easier. But that’s up to your family’s tastes and you might like it even hotter/spicier!
I’m so glad you enjoy it!
Jeri says
This was excellent. I doubled it, but I didn’t double the red pepper flakes. Next time I’m adding them. My family all loved it and we’re putting it in the repeat list!
I’m so happy this was a hit with your family, Jeri!
Feisty Granny says
My family also likes when this is made with Chinese snow peas with a bit of sesame oil for flavoring. Also with cut asparagus pieces.
Becky says
I wanted to make it today without going to the store so I used chopped summer squash instead of broccoli and it was very good. I’ll make it someday with broccoli. I also added Italian sausage because I had it.
I’m so glad you liked this!
ann Mccarthy says
Love the broccoli pasta, so easy to make too, thank you ,
I’m so happy this was a hit for you!
Tina says
Has anyone made this and eaten it as more of a cold pasta salad? I like to bbq a lot over the summer with different types of pasta salads.
Robin says
I”m Italian and have had this all my life. We do it a little different, we cook the broccoli in low sodium chicken broth or you can add chicken bouillon cubes to water. We saute’ the garlic in olive oil add some in while broccoli is boiling then when pasta is done which we do use medium shells, we add the rest of garlic and oil to the broccoli and add pasta and decor I no Romano cheese. Mix up and serve with more cheese. Its one of my favorite dishes!
Priscilla says
Had to substitute asparagus for the broccoli ( I can only imagine how delicious it would be with the broccoli)and omg it’s sooo yum…thank you!
It sounds amazing with asparagus! I’m so glad that you liked it, Priscilla!
Ileinie says
Excellent ratio of broccoli to pasta. Ends up perfectly balanced.
I’m so glad that you liked it!