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.
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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.
- 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.
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
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:
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.
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!
Absolutely! Grilled chicken, shrimp, or crispy bacon are delicious additions. I sometimes toss in some toasted pine nuts, too, for extra texture without meat.
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!
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Broccoli Pasta with Parmesan Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Description
This Broccoli Pasta recipe is a simple, flavorful vegetarian dish featuring tender broccoli florets cooked with garlic and red pepper flakes, combined with perfectly al dente pasta and freshly grated Parmesan cheese for a creamy, delicious sauce. Quick to prepare and ideal for a wholesome weeknight meal.
Ingredients
Vegetables
- 1 head broccoli (large, cut into small florets)
- 3 cloves garlic (minced)
Pantry Items
- 2 tablespoons olive oil (extra virgin)
- ¼ teaspoon red pepper flakes
- salt and pepper (to taste)
- 12 ounces pasta (such as penne)
Dairy
- 1 cup Parmesan cheese (freshly grated)
Instructions
- Cook Broccoli: Bring a large pot of salted water to a boil. Add the broccoli florets and cook for 5 minutes until tender. Using a slotted spoon, transfer the broccoli to a bowl, reserving ½ cup of the cooking water for later use.
- Make Broccoli Sauce: Heat the olive oil in a skillet over medium heat. Add the minced garlic, red pepper flakes, salt, and pepper, sautéing briefly until fragrant. Add the cooked broccoli and the reserved broccoli water, cooking for 10 minutes while mashing the broccoli with a spoon to create a chunky sauce.
- Cook Pasta: In the same pot used for the broccoli water, add the pasta and cook according to package instructions until al dente. Drain the pasta thoroughly.
- Combine Pasta and Sauce: Add the drained pasta to the skillet with the broccoli sauce. Stir in the freshly grated Parmesan cheese, mixing well to coat the pasta. If the sauce is too thick, add additional pasta water to reach the desired consistency.
- Season and Serve: Taste the pasta for seasoning and adjust salt and pepper as needed. Serve immediately, garnished with extra Parmesan cheese if desired.
Notes
- Broccoli: Fresh broccoli provides the best color and flavor; frozen broccoli can be used but will make a softer sauce.
- Salt the water generously to build flavor in the broccoli and pasta from the start.
- Reserve some cooking water to adjust the sauce's consistency or to reheat leftovers smoothly.
- Use short pasta shapes like penne or orecchiette for better sauce adherence.
- Grate Parmesan cheese fresh for a creamier sauce; pre-grated cheese does not melt as well.
- Add protein such as grilled chicken, shrimp, or crispy bacon to make it a more substantial meal.
- Store leftovers in the refrigerator for up to 5 days. Reheat gently with a splash of water or broth to maintain moisture.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 3 g
- Sodium: 350 mg
- Fat: 18 g
- Saturated Fat: 5 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 6 g
- Protein: 18 g
- Cholesterol: 15 mg

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