Pasta with Broccoli is a classic Italian vegetarian meal featuring tender florets, garlic, and chilli. This quick pasta dish uses simple ingredients like olive oil and parmesan to create a light but satisfying sauce.
The secret to this recipe is how you treat the broccoli. You aren’t just boiling it until it’s cooked; you want it to almost fall apart so it coats the pasta. If you leave the florets too firm, they’ll just sit next to the pasta rather than becoming part of the sauce.
I’ve tried a few versions of Pasta with Broccoli and this one is the one I keep going back to because it uses the pasta water to create a silky finish. It’s the kind of meal that feels light but still hits the spot after a long day. Most of the flavour comes from the quality of your olive oil, so use the best one you have.
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Pasta with Broccoli Ingredients
- 350g (12oz) dried orecchiette or fusilli pasta
- 500g (1lb 2oz) broccoli, cut into small florets
- 3 cloves garlic, thinly sliced
- 1 tsp dried chilli flakes
- 4 tbsp extra virgin olive oil
- 50g (2oz) parmesan cheese, finely grated
- Salt and pepper, to taste
How To Make Pasta with Broccoli
- Boil the water: Fill a large pan with water, add a generous pinch of salt, and bring it to a rolling boil over a high hob heat.
- Cook the broccoli and pasta: Add the pasta and the broccoli florets to the boiling water at the same time and cook for about 10 minutes. Check the pasta packet instructions and cook until the pasta is firm but the broccoli is very soft.
- Fry the aromatics: While the pasta boils, heat the olive oil in a wide frying pan over a medium heat. Add the sliced garlic and chilli flakes, then cook for about 2 minutes until the garlic is golden but not burnt.
- Drain and reserve liquid: Scoop out about 150ml (5fl oz) of the starchy cooking water before draining the pasta and broccoli into a colander.
- Combine the dish: Tip the drained pasta and broccoli into the frying pan with the garlic oil and pour in half of the reserved cooking water. Mash some of the broccoli with a wooden spoon as you stir to help it create a thick sauce.
- Finish the sauce: Add the parmesan cheese and the rest of the cooking water if the pasta looks dry. Toss everything together over the heat for 1 minute until the cheese has melted and the sauce clings to the pasta.
- Season and serve: Taste the pasta and add salt and pepper before spooning into warmed bowls.
Recipe Tips
- Cut the broccoli small. Smaller florets break down much faster in the boiling water, which is exactly what you want for a thick sauce. If the chunks are too big, they’ll stay whole and won’t coat the pasta.
- Save the pasta water. That cloudy, salty water is what turns the oil and cheese into a proper sauce. Do not tip it all down the sink or your pasta will end up dry and oily.
- Don’t burn the garlic. Thinly sliced garlic turns bitter the second it goes past golden brown. Keep the heat medium and stay by the pan so you can pull it off the heat if it starts to darken too quickly.
- Use the right pasta shape. Orecchiette is traditional because the little “ears” catch the bits of broccoli and oil. Fusilli is a great alternative because the spirals hold onto the mashed vegetable bits just as well.
- Add cheese at the end. If you add the parmesan while the pan is too hot or without enough water, it can clump together. Stirring it in right at the finish ensures it melts smoothly into the sauce.
- Storage and leftovers. This dish is best eaten immediately as the pasta continues to soak up the sauce as it sits. If you do have leftovers, keep them in an airtight container in the fridge for up to two days.
What To Serve With Pasta with Broccoli
This pasta works well with a simple side that adds a bit of crunch. A fresh green salad with a sharp lemon dressing or some toasted sourdough rubbed with garlic matches the flavours perfectly.
For a more substantial meal, serve it alongside roasted vine tomatoes or a plate of grilled courgettes. If you aren’t keeping it vegetarian, a few salty anchovies melted into the garlic oil adds a massive hit of savoury flavour.
How To Store Pasta with Broccoli
Fridge
Place any leftover pasta in a sealed container once it has cooled down completely. It will stay fresh in the fridge for up to 2 days. The pasta will absorb the oil and water as it sits, so it might look a bit dry when you take it out.
Reheat
The best way to reheat this is in a frying pan over a medium heat with a splash of water or a drizzle of oil. Stir it constantly for 3 to 4 minutes until it’s hot all the way through. Avoid the microwave if possible as it can make the broccoli mushy and the pasta rubbery.
Freeze
I don’t recommend freezing this dish as the texture of both the broccoli and the pasta changes too much when thawed. It often becomes watery and loses the silky sauce consistency. It’s much better made fresh since it only takes 15 minutes.
Pasta with Broccoli Nutrition Facts
Per serving (1 of 4):
- Calories 485
- Protein 16g
- Fat 18g
- Carbohydrates 65g
- Sugar 4g
- Sodium 120mg
FAQs
Can I use frozen broccoli for this recipe?
Yes, frozen broccoli works perfectly well and often breaks down even faster than fresh florets. You can add it to the boiling water at the same time as the pasta.
Why is my Pasta with Broccoli dry?
You likely didn’t add enough of the reserved pasta cooking water or you let the water evaporate for too long. Stir in an extra splash of the starchy water and a little more olive oil to loosen the sauce.
Can I use a different cheese instead of parmesan?
Pecorino Romano is a brilliant alternative if you want a saltier, sharper flavour in your pasta. If you want to keep it strictly vegan, use a handful of toasted breadcrumbs for crunch instead of cheese.
Can I roast the broccoli instead of boiling it?
You can roast it, but you won’t get the same creamy sauce consistency that comes from boiling the broccoli with the pasta. Boiling allows the vegetable to soften enough to coat every strand of the dish.
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Italian Pasta with Broccoli Recipe
Course: Italian Pasta RecipesCuisine: ItalianDifficulty: Easy4
servings5
minutes12
minutes485
kcalPasta with Broccoli is a classic Italian vegetarian meal featuring tender florets, garlic, and chilli. This quick pasta dish uses simple ingredients like olive oil and parmesan to create a light but satisfying sauce.
Ingredients
350g (12oz) dried orecchiette or fusilli pasta
500g (1lb 2oz) broccoli, cut into small florets
3 cloves garlic, thinly sliced
1 tsp dried chilli flakes
4 tbsp extra virgin olive oil
50g (2oz) parmesan cheese, finely grated
Salt and pepper, to taste
Directions
- Boil the water: Fill a large pan with water, add a generous pinch of salt, and bring it to a rolling boil over a high hob heat.
- Cook the broccoli and pasta: Add the pasta and the broccoli florets to the boiling water at the same time and cook for about 10 minutes. Check the pasta packet instructions and cook until the pasta is firm but the broccoli is very soft.
- Fry the aromatics: While the pasta boils, heat the olive oil in a wide frying pan over a medium heat. Add the sliced garlic and chilli flakes, then cook for about 2 minutes until the garlic is golden but not burnt.
- Drain and reserve liquid: Scoop out about 150ml (5fl oz) of the starchy cooking water before draining the pasta and broccoli into a colander.
- Combine the dish: Tip the drained pasta and broccoli into the frying pan with the garlic oil and pour in half of the reserved cooking water. Mash some of the broccoli with a wooden spoon as you stir to help it create a thick sauce.
- Finish the sauce: Add the parmesan cheese and the rest of the cooking water if the pasta looks dry. Toss everything together over the heat for 1 minute until the cheese has melted and the sauce clings to the pasta.
- Season and serve: Taste the pasta and add salt and pepper before spooning into warmed bowls.
