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close up overhead view of broccoli pasta recipe made with shells, broccoli florets, red pepper flakes and freshly grated parmesan cheese
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4.78 from 9 votes

Broccoli Pasta

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.
Prep Time5 mins
Cook Time21 mins
Total Time26 mins
Course: Main Course
Cuisine: Italian
Keyword: 30 minute meal, pasta recipe, vegetarian
Servings: 4 servings
Calories: 340kcal
Author: Lisa Longley


  • 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


  • Cook the pasta according to the instructions on the package, reserving 1/4 cup of cooking water before draining.
  • 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.
  • Add the broccoli, pasta water, and a teaspoon of salt. Cook until the broccoli is tender, about 4 minutes.
  • Toss with the cooked pasta. Top with freshly grated parmesan cheese.



Serving: 1.75cups | Calories: 340kcal | Carbohydrates: 50g | Protein: 14g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 318mg | Potassium: 364mg | Fiber: 5g | Sugar: 4g