Broccoli Pasta with Garlic, Red Pepper Flakes, and Parmesan Recipe

Introduction

Broccoli pasta is a simple, comforting dish that combines tender broccoli with flavorful garlic and parmesan for a creamy, satisfying meal. It’s perfect for a quick weeknight dinner or a cozy weekend lunch.

Ingredients

• 1 pound broccoli (fresh or frozen)
• 1 gallon (3½ liters) water and 1 tablespoon salt for boiling broccoli
• 12 ounces short pasta (conchiglie, orecchiette, rotini, or another type)
• 3 tablespoons extra virgin olive oil
• 2 cloves garlic (pressed, grated, or thinly sliced)
• ¼ teaspoon red pepper flakes (or thinly sliced red chili, adjust to taste)
• ½ cup grated parmesan cheese (+ shaved parmesan for garnishing)
• 1 handful basil leaves

Instructions

1. Step 1: Cut the broccoli into small florets. Bring 1 gallon (3½ liters) of water to a boil with 1 tablespoon of salt. Add the broccoli and cook for 5 minutes or until fork tender. Drain and set aside, reserving the cooking water.
2. Step 2: In a large skillet, heat 3 tablespoons of extra virgin olive oil over medium heat. Add the garlic and red pepper flakes, sautéing for about 1 minute until fragrant.
3. Step 3: Add the cooked broccoli to the skillet with one cup of the reserved cooking water. Simmer on medium heat for 10 minutes or until the broccoli is very tender. Mash the mixture with a fork or blend using an immersion blender until smooth.
4. Step 4: While the broccoli simmers, cook the pasta in the reserved cooking water according to package instructions, but reduce the cooking time by 2 minutes so the pasta is slightly undercooked. Drain the pasta, reserving one cup of the pasta water.
5. Step 5: Add the drained pasta to the broccoli sauce. Stir in ½ cup grated parmesan cheese and cook together for about 1 minute, adding reserved pasta water as needed to achieve a creamy consistency.
6. Step 6: Taste and adjust the seasoning with salt if needed. Serve garnished with basil leaves and shaved parmesan cheese.

Tips & Variations

• For extra flavor, add a squeeze of lemon juice before serving to brighten the dish.
• Swap parmesan with pecorino or another hard cheese for a different twist.
• Use gluten-free pasta if you prefer a gluten-free version.
• Add toasted pine nuts or walnuts for a crunchy texture contrast.

Storage

Store leftover broccoli pasta in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water or olive oil to loosen the sauce if it has thickened.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen broccoli for this recipe?

Yes, frozen broccoli works well. Just boil it until tender and proceed with the recipe as usual.

What type of pasta works best?

Short pasta shapes like conchiglie, orecchiette, or rotini are ideal because they hold the broccoli sauce nicely. However, feel free to use your favorite pasta shape.

Broccoli Pasta with Garlic, Red Pepper Flakes, and Parmesan Recipe

Print Recipe

★★★★★

5 from 68 reviews

A vibrant and creamy broccoli pasta dish combining tender boiled broccoli with garlic-infused olive oil, a hint of red pepper flakes, and Parmesan cheese. Cooked pasta is tossed in a flavorful broccoli sauce, then garnished with fresh basil and shaved Parmesan for a simple yet delicious meal perfect for any day of the week.

• Author: Marco
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Broccoli

• 1 pound broccoli (fresh or frozen)
• 1 gallon (3½ liters) water
• 1 tablespoon sea salt

Pasta

• 12 ounces short pasta (conchiglie, orecchiette, rotini, or another type)

Sauce

• 3 tablespoons extra virgin olive oil
• 2 cloves garlic (pressed, grated, or thinly sliced)
• ¼ teaspoon red pepper flakes (or thinly sliced red chili, adjust to taste)
• ½ cup grated Parmesan cheese

Garnish

• 1 handful basil leaves
• Shaved Parmesan cheese

Instructions

1. Boil Broccoli: Cut the broccoli into small florets. Bring 1 gallon (3½ liters) of water seasoned with 1 tablespoon of sea salt to a boil. Add the broccoli and cook for about 5 minutes or until fork tender. Drain and set aside, reserving the broccoli cooking water for later use.
2. Make the Sauce: Heat 3 tablespoons of extra virgin olive oil in a large skillet over medium heat. Add the garlic and red pepper flakes, sautéing for about 1 minute until fragrant. Add the boiled broccoli to the skillet along with 1 cup of the reserved cooking water. Simmer on medium heat for 10 minutes or until the broccoli is very tender. Mash the broccoli with a fork for a chunky sauce or use an immersion blender to blend it until smooth, depending on your preferred texture.
3. Cook the Pasta: While the broccoli simmers, bring the reserved broccoli cooking water back to a boil and cook the pasta according to package instructions minus 2 minutes to keep it slightly firm. Drain the pasta, reserving 1 cup of the pasta water.
4. Combine Pasta and Sauce: Add the drained pasta directly into the skillet with the broccoli sauce. Stir in ½ cup grated Parmesan cheese, and cook together for about 1 minute to blend flavors. Add reserved pasta water as needed to adjust the sauce consistency, making it creamy and well-coated.
5. Serve: Taste and adjust seasoning with salt as needed. Serve the pasta garnished with fresh basil leaves and shaved Parmesan cheese on top for a lovely presentation and extra flavor.

Notes

• Using the same water for boiling broccoli and cooking pasta enhances the flavor and minimizes nutrient loss.
• You can blend the broccoli sauce to smooth or keep it chunky based on your preference.
• Adjust red pepper flakes according to your spice tolerance.
• Reserve pasta water to adjust sauce consistency for creaminess without adding cream.
• Fresh basil and shaved Parmesan add freshness and texture as a final touch.

Keywords: Broccoli pasta, vegetarian pasta, creamy broccoli sauce, quick pasta recipe, Italian pasta dish, easy vegetarian dinner