Name: Broccoli Pasta Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian
Ingredients: 1 head broccoli (large, cut into small florets); 3 cloves garlic (minced); 2 tablespoons olive oil (extra virgin); ¼ teaspoon red pepper flakes; salt and pepper (to taste); ½ cup reserved broccoli cooking water; 12 ounces pasta (such as penne); 1 cup Parmesan cheese (freshly grated)

There’s something so comforting about a simple, fresh pasta dish that comes together quickly yet tastes like you’ve been simmering it all afternoon. This Broccoli Pasta Recipe nails that cozy vibe with vibrant green broccoli, garlic, and a creamy Parmesan finish that’s utterly satisfying.

A silver pan filled with a large amount of small white shell pasta covered in a bright green sauce, likely pesto, with a slightly chunky texture. The pasta shells are well coated and mixed, and there is a sprinkling of fine white grated cheese on top, adding a light contrast to the green. The background shows a white marbled surface, and the pan’s edges are slightly worn. The image is clear and close up, showing the texture of the pasta and sauce in detail photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Broccoli Pasta Recipe
Top Tip
How to Serve Broccoli Pasta Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Broccoli Pasta Recipe

Why You'll Love This Recipe

I’ve made this broccoli pasta recipe countless times and honestly, it never fails to impress. Whether for a quick weeknight supper or an unexpected guest, it’s one of those meals that feels both homey and special. The way the broccoli turns into a silky, flavorful sauce surprises everyone.

Super Simple: Uses just a handful of everyday ingredients but delivers big on flavor and comfort.
Healthy and Satisfying: Loads of fresh broccoli with pasta make it nutritious without feeling heavy.
Versatile: It’s easy to tweak with protein, spice levels, or different pasta shapes to suit your mood.
One-Pot Magic: Combining the broccoli and pasta water creates an instant creamy sauce without fuss or cream.

Ingredients & Why They Work

Each ingredient plays its part in building the perfect balance of texture and taste. Fresh broccoli is key here — it brings vibrant green color and a subtle earthiness that’s mellowed by garlic and enlivened with a hint of red pepper flakes. Using the broccoli and pasta cooking water is a clever way to make a naturally creamy sauce without any heavy cream.

Flat lay of a large head of broccoli cut into small florets, three whole uncracked garlic cloves, a small white ceramic bowl of extra virgin olive oil, a small white ceramic bowl with red pepper flakes, a small white ceramic bowl of coarse salt, a small white ceramic bowl of ground black pepper, uncooked penne pasta arranged neatly, a small white ceramic bowl filled with freshly grated Parmesan cheese, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Broccoli: Fresh florets work best for a bright taste and pleasant bite—avoid frozen if you want more texture.
Olive Oil: Extra virgin for that fruity richness that enhances the garlic without overpowering.
Garlic: Minced finely so the flavor infuses fully into the sauce without big sharp bites.
Red Pepper Flakes: Just a pinch adds warmth; adjust to your heat preference.
Salt and Pepper: Essential for layering flavor—don’t skimp, especially on pasta water seasoning.
Pasta: Penne is perfect because its ridges trap the sauce, but feel free to swap in orecchiette or rigatoni.
Parmesan Cheese: Freshly grated Parmesan melts smoothly and adds that umami punch that ties it all together.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love adapting this broccoli pasta recipe depending on what’s in my fridge or how I’m feeling. Sometimes I toss in toasted pine nuts or swap Parmesan for Pecorino for a sharper, tangy edge. Don’t hesitate to make it your own; this recipe is a great canvas.

Variation: Adding grilled chicken or sautéed shrimp transforms it into a hearty dinner perfect for leftovers too.
Vegetarian Twist: Keep it meat-free but add some toasted breadcrumbs on top for crunch and satisfying texture contrast.
Seasonal Swap: When broccoli isn’t in season, try this with asparagus or green beans for a fresh take.
Spicy Kick: If you love heat, ramp up the red pepper flakes or drizzle chili oil just before serving.

Step-by-Step: How I Make Broccoli Pasta Recipe

A white bowl filled with a single layer of small round pasta pieces mixed evenly with bright green pesto sauce that has a slightly chunky texture. The pasta looks tender and is coated generously with pesto, with small bits of herbs and nuts visible throughout. There is a light sprinkling of finely grated white cheese on top of the pasta, adding texture and contrast. A gold-colored spoon is partially resting inside the bowl, leaning against the edge. The bowl sits on a white marbled surface with some scattered cheese and red pepper flakes around, and a piece of toasted bread is partially visible in the top right corner. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Blanch the Broccoli with Care

Start by bringing a large pot of well-salted water to a boil—this is vital to flavor your veggies. Drop in your broccoli florets and cook them for about 5 minutes until just tender but still bright green. Then scoop out the broccoli and set aside in a bowl, but don’t throw away the water! Reserve half a cup of it; this nutrient-rich broccoli water will help loosen your sauce later. This blanching step creates that fresh, vibrant flavor and color that really makes the recipe pop.

Step 2: Cook the Garlic and Broccoli Into a Silky Mash

Heat your olive oil in a skillet over medium heat and gently sauté the minced garlic with red pepper flakes, salt, and pepper until fragrant—about 1-2 minutes. Add the cooked broccoli and the reserved broccoli water, then let everything simmer together for 10 minutes. You’ll want to mash the broccoli with a spoon as it softens, creating a creamy, loosely chunky sauce. This step is where the flavors marry beautifully, and patience really pays off.

Step 3: Cook Pasta Al Dente in the Same Pot

While your broccoli sauce is simmering, add your pasta to the same pot of water you used for the broccoli to soak up any leftover flavor. Cook it according to package instructions until al dente—meaning tender but still with a slight bite, which gives the best texture with the sauce.

Step 4: Combine Pasta, Sauce, and Parmesan

Drain the pasta well and add it straight into the skillet with your broccoli mash. Toss in a generous cup of freshly grated Parmesan cheese and stir it all together. If the sauce feels too thick, don’t hesitate to add a splash of the reserved pasta water to loosen it up—that little trick makes a huge difference in creaminess.

Step 5: Taste and Serve with Extra Cheese

Give it a final taste and adjust your seasoning with salt and pepper as needed. Serve hot, garnished with an extra sprinkle of Parmesan for that irresistible cheesy finish. This is when everyone at the table starts smiling, trust me.

Top Tip

Through making this broccoli pasta recipe over and over, I’ve learned a few handy things that really elevate the dish—simple tweaks that save you time and fill your kitchen with inviting aromas.

Salt Your Water Well: Don’t be shy with salt when boiling broccoli and pasta—it’s your first layer of seasoning and absolutely crucial.
Fresh Parmesan Matters: Freshly grated cheese melts beautifully and prevents a grainy texture that pre-grated cheese sometimes brings.
Mash the Broccoli Slowly: Let the broccoli simmer gently and mash it right in the pan—this develops the sauce’s creamy texture without extra cream.
Reserve Pasta Water: Always save some pasta water to loosen the sauce just before serving; it’s your secret weapon for silky consistency.

How to Serve Broccoli Pasta Recipe

Garnishes

My go-to garnish is a generous sprinkle of extra Parmesan cheese paired with freshly cracked black pepper. Sometimes I add a drizzle of good olive oil or a few torn basil leaves for a fresh herbal note. Toasted pine nuts or a pinch of lemon zest also bring a delightful brightness if you want to jazz it up.

Side Dishes

This broccoli pasta pairs wonderfully with a crisp green salad dressed in lemon vinaigrette or some crunchy garlic bread for mopping up the last of the sauce. For something heartier, roasted chicken or grilled sausages add a satisfying protein complement.

Creative Ways to Present

For a special occasion, I like serving the pasta in rustic ceramic bowls with fresh herbs scattered on top and a wedge of lemon on the side. Twirling the pasta into neat nests with a large fork makes the plating look intentional and elegant, perfect for impressing guests without fuss.

Make Ahead and Storage

Storing Leftovers

I usually store leftovers in an airtight container in the fridge. This broccoli pasta keeps well for up to 5 days. To keep it fresh, add a splash of water or broth when reheating to restore that lovely saucy texture that can thicken in the fridge.

Freezing

I’ve frozen this pasta a few times—the key is to undercook the pasta slightly before freezing so it doesn’t get mushy when reheated. Thaw overnight in the fridge, then warm gently on the stove with a little extra liquid to revive the sauce.

Reheating

For the best texture, I reheat this broccoli pasta on the stovetop over low heat, stirring frequently and adding reserved pasta or broccoli water to loosen the sauce as needed. Microwaving works in a pinch, but watch out for drying out—add a splash of water and cover loosely.

Frequently Asked Questions:

Can I use frozen broccoli for this pasta recipe?

Yes, you can! Just know that frozen broccoli will result in a softer, less vibrant sauce. To preserve some texture, try not to overcook it during the blanching step.

What pasta types work best in this Broccoli Pasta Recipe?

Short pastas like penne, orecchiette, or rigatoni work best because their shape holds the sauce well. Avoid very thin pastas like angel hair—they won’t grip the broccoli sauce as nicely.

How can I make this recipe vegan?

To make this broccoli pasta vegan, skip the Parmesan cheese and either use a vegan Parmesan substitute or blend in some toasted nuts like cashews with nutritional yeast to create a similar cheesy flavor.

Can I prepare this dish in advance for meal prep?

Absolutely! You can make the broccoli sauce ahead of time and toss it with freshly cooked pasta when ready to eat. Store the sauce and pasta separately in airtight containers in the fridge to keep textures fresh.

Final Thoughts

This broccoli pasta recipe has become one of my go-to dishes because it strikes that perfect balance of easy, healthy, and absolutely delicious. It’s also one of those meals that’s super forgiving, so you can’t really go wrong. I can’t wait for you to try it—you might find yourself making it again and again, just like me.