Broccoli Pasta

Do you have a favorite weeknight recipe you turn to regularly because it’s delicious, fast and doesn’t require an extra trip to the grocery store? This Broccoli Pasta recipe is one of my all-time favorites, so much so that I know it by heart! It’s a no-fuss 20-minute dish that may seem simple at first glance, but delivers surprising flavor. It perfectly balances decadent and wholesome, with fresh broccoli as the star. In just moments, you’ll be dipping your fork into al dente pasta tossed with a light, velvety olive oil sauce brimming with toasted garlic and crisp-tender broccoli florets. Parmesan cheese adds a mild creamy, slightly nutty flavor and red pepper flakes a little zip — what’s not to love?

Speaking of love, I love broccoli because it’s one of those powerhouse cruciferous vegetables that packs a fiber and nutrient-dense punch. I feel good about including this in our regular meal rotation for reasons beyond its simplicity and flavor. It requires minimal prep work and cleanup, using just a skillet and a pasta pot. I prefer spaghetti, but any long, thin pasta works well. A touch of lemon zest and juice adds a nice brightness if you have it on hand. This versatile dish is easy to customize with whatever ingredients you have available, so feel free to make it your own!

We made this last night. We love pasta and we love broccoli. So easy and delicious. Thanks for the recipe!

cheryl

Ingredients for Broccoli Pasta

• Spaghetti: You can use any long, thin pasta that pairs well with a light sauce.
• Olive Oil: Since olive oil is essential to this sauce, I like to use high-quality extra virgin olive oil.
• Garlic: Garlic is also essential to this dish, so I aim for fresh, plump cloves.
• Broccoli: I look for uniformly dark green crowns with tight, compact buds and steer clear of ones that show yellowing or browning.
• Red Pepper Flakes: You can increase or decrease the amount to change the heat level.
• Kosher Salt and Freshly Ground Black Pepper
• Parmesan Cheese: I love using a good-quality aged parmesan and grating it myself. However, pre-grated or shredded parmesan works if you’re short on time. I’ve also used Pecorino Romano, which is made with sheep’s milk instead of cow’s milk and is a little softer and saltier than parmesan.

Recipe Options

• Add brightness with a generous splash of fresh lemon juice and/or a teaspoon or two of lemon zest.
• Broccoli lover? Increase the amount of broccoli (as I often do).
• Add leftover rotisserie chicken or pan fry diced chicken breast along with the garlic and broccoli in step 2 of the recipe.
• Top with torn leaves of fresh basil to add an herbaceous element to the dish.
• Stir in chopped sun-dried tomatoes for added depth of flavor.
• Swap in crumbled feta cheese or goat cheese for the parmesan.

Broccoli is a wonderfully nutritious, versatile vegetable I almost always keep stocked in my refrigerator. It’s more durable than many fresh vegetables that wilt or otherwise go bad, which is why this dish is one of my go-to busy weeknight favorites. You could even use frozen broccoli in a pinch. I hope this recipe earns itself onto your list of reliable, satisfying, fast meals like it has for me!

Serve as a Side to:

• Chicken Kabobs in the Oven
• Bacon Wrapped Pork Chops
• Baked Lamb Chops 

How to Make Broccoli Pasta

Cook pasta until al dente according to package directions; reserve 1 1/2 cups of cooking water.

Meanwhile, in a large, non-stick skillet over medium heat, cook and stir garlic, broccoli and kosher salt in 2 tablespoons of hot olive oil until broccoli is tender and garlic is lightly browned, about 5 minutes (see recipe note for softer broccoli option). Add cooked pasta, remaining olive oil, red pepper flakes and 1/2 cup or more of the reserved pasta water; cook and stir until heated through. Season to taste with salt and pepper. Transfer to serving bowl and serve with parmesan cheese sprinkled evenly over the top.