Name: Broccoli Pasta with Parmesan 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); 12 ounces pasta (such as penne); 1 cup Parmesan cheese (freshly grated)

There’s something incredibly comforting about simple ingredients coming together in a flavorful way, and that’s exactly what this Broccoli Pasta with Parmesan Recipe is all about. The bright greens, the garlicky warmth, and the nutty Parmesan make it a winner every time.

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 with Parmesan Recipe
Top Tip
How to Serve Broccoli Pasta with Parmesan Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Broccoli Pasta with Parmesan Recipe

Why You'll Love This Recipe

I first tried this Broccoli Pasta with Parmesan Recipe on a busy weeknight when I craved something quick yet satisfying. It instantly became a staple because it’s flavorful, easy, and super versatile—perfect for those times when you want comfort food without a ton of fuss.

Simple, fresh ingredients: You only need a handful of basics, so it’s budget-friendly and fast to prep.
Creamy without cream: The Parmesan and broccoli water create a naturally silky sauce that’s light but rich.
Super adaptable: Easily customize it with proteins or change up the pasta shapes to keep it interesting.
Great for leftovers: It reheats like a dream with just a splash of liquid to keep it creamy.

Ingredients & Why They Work

This recipe leans on fresh, quality ingredients that balance each other perfectly. The broccoli gives brightness and texture, while the Parmesan adds that unmistakable savory finish. Here’s a quick rundown of why each one is important and how to pick the best.

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 are best for crunch and vibrant color; frozen works but tends to be softer.
Olive oil: I use extra virgin for its fruity flavor—it really lifts the dish.
Garlic: Fresh minced garlic adds that sharp, aromatic punch that makes this pasta sing.
Red pepper flakes: Just a pinch adds warmth without overwhelming the flavors.
Salt and pepper: Season generously to bring out the natural flavors, especially in the boiling water.
Pasta: I love penne for holding the sauce, but short pasta shapes like orecchiette also work beautifully.
Parmesan cheese: Freshly grated Parmesan melts smoothly and gives a rich, salty depth that pre-grated just can’t match.

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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

One of the things I love most about this Broccoli Pasta with Parmesan Recipe is how easy it is to make your own. Whether you want to kick up the spice, add some protein, or even sneak in extra veggies, it adapts beautifully.

Variation: I sometimes toss in grilled shrimp or crisp pancetta I have on hand for an extra punch of flavor and protein.
Make it vegan: Swap the Parmesan for nutritional yeast and use olive oil or vegan butter—it’s surprisingly delicious that way.
Seasonal twist: Adding lemon zest or swapping part of the broccoli for asparagus in spring gives it a fresh twist.

Step-by-Step: How I Make Broccoli Pasta with Parmesan 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: Boil and Blanch the Broccoli

Start by bringing a large pot of salted water to a boil—it’s important for seasoning the broccoli from the start. Toss in the broccoli florets and cook them for about 5 minutes until they’re tender but still have a bit of snap. Don’t overcook here! Scooping them out with a slotted spoon into a bowl while reserving half a cup of the broccoli water will set you up for your sauce.

Step 2: Create the Broccoli Sauce

Heat the olive oil in a large skillet over medium heat. Add minced garlic and red pepper flakes, stirring until fragrant—about 1 minute. Then add the cooked broccoli, seasoning with salt and pepper. Pour in the reserved broccoli water and cook everything together for about 10 minutes. This softens the broccoli further, and you can mash it up with a spoon into a creamy sauce—no blender needed!

Step 3: Cook the Pasta Al Dente

In the same pot you boiled the broccoli water, add your pasta and cook according to the package directions until al dente. Using the same pot keeps things simple and flavorful. Once cooked, drain the pasta, remembering to save a bit of pasta water in case the sauce needs thinning later on.

Step 4: Combine and Finish with Parmesan

Transfer the pasta back to the skillet with the broccoli mash. Stir in the freshly grated Parmesan cheese until it melts into a silky sauce coating every bite. If it feels too thick, splash in some reserved pasta water until you get the perfect consistency. Give it a quick taste and adjust salt and pepper as needed, then serve immediately with extra Parmesan sprinkled on top.

Top Tip

Getting the sauce just right can be the trickiest part of making this Broccoli Pasta with Parmesan Recipe, so here are my go-to tips that’ve saved me more than once.

Don’t skip salting the water: It may seem small, but seasoning the boiling water is your first layer of flavor and makes a big difference.
Mash, don’t puree: I like a little texture in the sauce, so mashing the broccoli right in the pan gives it a homemade feel without extra tools.
Fresh Parmesan is key: Pre-grated cheese just won’t melt the same way. Freshly grating makes the sauce silky and luscious.
Keep pasta water handy: That starchy water is magic—use it to loosen the sauce or bring left-overs back to life gently.

How to Serve Broccoli Pasta with Parmesan Recipe

Garnishes

I love finishing this dish with a generous sprinkle of extra Parmesan for that salty punch. Sometimes I add a drizzle of good-quality olive oil or a few toasted pine nuts for crunch. A squeeze of lemon brightens it up, especially if you feel like it’s a bit heavy.

Side Dishes

I often serve this alongside a crisp green salad or some crusty garlic bread to soak up any leftover sauce. A simple roasted chicken or pan-seared salmon on the side rounds out the meal perfectly.

Creative Ways to Present

For special gatherings, I like to twirl the pasta into little nests on the plate, top each with a floret of roasted broccoli and sprinkle finely chopped herbs like basil or parsley. It makes this humble dish feel a little fancy and festive.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge for up to 5 days. Before sealing, I like to stir in a splash of olive oil to keep everything moist, which helps prevent the pasta from sticking together.

Freezing

Freezing broccoli pasta can be a bit tricky because of the texture, but it’s doable. I recommend freezing in small portions and thawing overnight in the fridge. Adding extra sauce or a bit more cheese upon reheating helps brighten it back up.

Reheating

When reheating, I warm it gently on the stove with a splash of pasta or vegetable broth to bring back creaminess without drying it out. Microwave works too—just add a little water and stir halfway through.

Frequently Asked Questions:

Can I use frozen broccoli for this recipe?

Yes, frozen broccoli works in this Broccoli Pasta with Parmesan Recipe, but expect the sauce to be a bit softer and less vibrant in color. Just thaw and drain it before cooking to avoid excess water.

What pasta shape works best for this dish?

Short pasta shapes like penne, orecchiette, or rigatoni are great because they hold the broccoli sauce well. Of course, use whatever you love or have on hand—it’s quite flexible!

Can I add protein to the Broccoli Pasta with Parmesan Recipe?

Absolutely! Grilled chicken, shrimp, or crispy bacon are delicious additions. I sometimes toss in some toasted pine nuts, too, for extra texture without meat.

How do I keep the sauce creamy when reheating leftovers?

Adding a splash of reserved pasta water, broth, or olive oil while reheating on the stove helps maintain the creamy texture without drying out the pasta. Avoid overheating to prevent the cheese from clumping.

Final Thoughts

This Broccoli Pasta with Parmesan Recipe holds a special place in my meal rotation because it strikes the perfect balance between healthy and indulgent. It feels homemade and comforting but comes together quickly enough for busy days. I’m confident you’ll enjoy it as much as I do—there’s something deeply satisfying about the way simple ingredients can shine when treated right. So grab a big bunch of broccoli, some good Parmesan, and let’s get cooking!