When you think about quick, healthy, and satisfying meals, pasta with broccoli is a fantastic choice. This dish blends the tender crunch of fresh broccoli with perfectly cooked spaghetti, all brought together by garlic and extra virgin olive oil. It’s a simple recipe that anyone can master, and it’s packed with flavor and nutrition. Whether you’re cooking for yourself or a loved one, this pasta broccoli recipe will become a go-to favorite in your kitchen.
Why You’ll Love This Pasta Broccoli Recipe
There’s something truly satisfying about pasta paired with fresh vegetables, and broccoli is no exception. This recipe highlights the natural sweetness and slight earthiness of broccoli, cooked just right so it remains tender but still has a bit of bite. The garlic-infused olive oil adds a gentle warmth and aroma that enhances every bite without overpowering the dish.
You also get a wonderful creamy texture without any heavy creams or sauces—just the magic of pasta water blending with softened broccoli. This means it’s lighter on your stomach but still feels rich and comforting. It’s a healthy choice that doesn’t sacrifice flavor, perfect for anyone looking to eat well while enjoying every mouthful.
Making this pasta broccoli dish lets you appreciate how simple cooking can be with the right approach. You get to practice basic techniques like boiling, sautéing, and combining flavors while creating something wholesome and delicious. It’s a satisfying way to bring freshness to your table without overcomplicating things.
Ingredients You’ll Need for Pasta Broccoli
To prepare this tasty pasta broccoli, you will gather a handful of ingredients, all straightforward and easy to find. Here’s what you’ll need:
- 1 head of broccoli — fresh or organic, ideally tender and crisp
- 300 grams of spaghetti — about 150 grams per person
- 2 cloves of garlic — fresh, for maximum aroma and flavor
- Extra virgin olive oil (EVOO) — the heart of the dish, use a good-quality one
- Grated pecorino cheese — or parmesan if you prefer, for that sharp, salty finish
- Rock salt — for seasoning the water and balancing flavors
- Pepper — freshly ground black pepper to taste
How to Make Pasta Broccoli
Now, let’s walk through the steps to make this delightful pasta broccoli recipe. The process is simple and quick, perfect for cooks of all skill levels:
Start by prepping your broccoli. Trim the end of the stem, then separate the florets from the stalk. Don’t throw away the stalk — cut it into smaller pieces so it cooks evenly alongside the florets. This way, you use the whole vegetable and reduce waste.
Bring about 5 liters of water to a boil in a large pot, adding a tablespoon of rock salt. This will season the broccoli and pasta as they cook. Once boiling, add the broccoli and cook for roughly 5 minutes until it’s tender but still holds a little crunch.
While the broccoli cooks, heat a medium to large frying pan over low heat. Add a generous amount of extra virgin olive oil, enough to coat the pan well. Crush the garlic cloves and add them to the oil, letting them gently simmer. Watch closely — when the garlic begins to brown lightly, add 1 to 2 tablespoons of water to stop it from burning and keep it soft and fragrant.
Once the broccoli is cooked, use a hand sieve to transfer it carefully into the pan with garlic and oil. At this stage, gently crush some of the broccoli with the back of a spoon to create a mix of soft and intact pieces. This contrast will add texture and help form a natural sauce.
Return the pot of water to the stove and bring it back to a boil. Add the spaghetti and cook according to the package instructions until al dente. When ready, drain the pasta using a sieve and immediately add it to the pan with the broccoli mixture.
Add a sprinkle of salt and pepper to taste, stirring gently to combine. Pour in about half a cup of the reserved pasta water and mix again. This starchy water blends with the softened broccoli to create a creamy, silky coating on the pasta without needing extra cream or butter.
Finally, add a generous amount of grated pecorino cheese and mix well. The cheese melts slightly, enhancing the flavor and adding a salty, savory note.
How to Serve Pasta Broccoli
Serving this pasta broccoli is as simple as cooking it. You can plate it directly from the pan, ensuring you scoop up plenty of the creamy broccoli pieces and garlic oil that cling to the pasta strands. The dish looks inviting with bright green broccoli contrasting against the golden pasta and flecks of pepper and cheese on top.
To elevate the experience, consider adding a small side salad with lemon vinaigrette or crusty bread to soak up any leftover sauce. A light drizzle of extra virgin olive oil over the top just before serving adds a glossy finish and extra richness.
This meal works well for lunch or dinner and is especially satisfying when you want something light but nourishing. It pairs wonderfully with a variety of simple sides or can be enjoyed on its own for a quick, wholesome bite.
Expert Tips for Perfect Pasta Broccoli
To get the best results from your pasta broccoli recipe, here are some expert pointers to keep in mind:
- Choose fresh, tender broccoli with tight florets and firm stems for the best texture and flavor. Older or wilted broccoli can become mushy or bitter when cooked.
- Don’t overcook your broccoli or pasta — both should have some bite to keep the dish lively and enjoyable. Cooking broccoli for about 5 minutes and pasta to al dente ensures a great texture balance.
- When simmering garlic, keep the heat low and add a little water if it browns too quickly. Burnt garlic can become bitter and overpower the dish.
- Reserve pasta water before draining. This starchy water is the secret to making the sauce creamy without adding cream or butter.
- Gently crush some broccoli in the pan to create a natural sauce base, while leaving other pieces whole for texture contrast.
- Use quality extra virgin olive oil and fresh grated cheese for the best flavors. These simple ingredients make a big difference.
By following these tips, you’ll prepare a pasta broccoli dish that tastes fresh, balanced, and satisfying every time.
How to Store Pasta Broccoli
If you have leftovers, storing pasta broccoli properly helps maintain its flavor and texture. Transfer the cooled dish into an airtight container and keep it in the refrigerator. It will stay fresh for up to 2 days.
When reheating, do so gently on the stove over low heat or in the microwave with a splash of water to restore some moisture. Avoid overheating as this can make the broccoli mushy and the pasta dry.
If you want to store it longer, you can freeze the pasta broccoli. Place it in a freezer-safe container and use within 1 to 2 months. Thaw overnight in the fridge before reheating gently.
Storing your pasta broccoli carefully means you can enjoy this tasty meal again without losing its charm.
Variations to Try with Pasta Broccoli
Once you’ve mastered the basic pasta broccoli recipe, you can experiment with variations to keep it fresh and exciting:
- Add a squeeze of lemon juice or zest to brighten the flavors and add a refreshing twist.
- Mix in toasted pine nuts or walnuts for a crunchy texture contrast and a hint of nuttiness.
- Stir through some chili flakes or a dash of hot sauce if you enjoy a bit of heat.
- Swap pecorino for a milder cheese like mozzarella or ricotta for a creamier, softer flavor.
- Toss in other vegetables like cherry tomatoes or sautéed mushrooms for extra color and taste.
- Use whole wheat or gluten-free pasta to suit your dietary preferences.
These simple changes can transform your pasta broccoli into something new and delightful while keeping the spirit of the original dish alive.
Frequently Asked Questions About Pasta Broccoli
What kind of broccoli is best for this recipe?
Fresh, tender broccoli with firm stems and tight florets works best. Organic or locally sourced broccoli tends to be fresher and more flavorful.
Can I use other types of pasta?
Yes, spaghetti works well, but you can substitute with penne, fusilli, or any pasta you like. Adjust cooking time accordingly.
How do I prevent garlic from burning?
Simmer garlic on low heat and add a small amount of water once it starts to brown to keep it soft and prevent burning.
Can I make this dish vegan?
Absolutely. Simply skip the cheese or use a vegan cheese alternative, and you’ll still get a delicious, creamy pasta broccoli.
How do I get the sauce creamy without cream?
The secret is using reserved pasta water combined with gently crushed broccoli and olive oil, which naturally thickens into a creamy sauce.
Pasta Broccoli
Equipment
- Large Pot
- Frying Pan
Ingredients
- 1 head broccoli fresh or organic
- 300 grams spaghetti about 150 grams per person
- 2 cloves garlic fresh
- extra virgin olive oil to taste
- grated pecorino cheese or parmesan if preferred
- rock salt for seasoning the water
- pepper freshly ground, to taste
Instructions
- Trim the end of the broccoli stem and separate the florets from the stalk. Cut the stalk into smaller pieces.
- Bring about 5 liters of water to a boil in a large pot and add a tablespoon of rock salt. Cook the broccoli for about 5 minutes until tender but still crunchy.
- In a medium frying pan over low heat, add extra virgin olive oil. Crush the garlic cloves and add them to the oil, letting them simmer until lightly browned. Add 1 to 2 tablespoons of water to prevent burning.
- Transfer the cooked broccoli to the pan with garlic and oil. Crush some of the broccoli with the back of a spoon for texture.
- Return the pot of water to a boil. Add spaghetti and cook according to package instructions until al dente. Drain the pasta and add it to the pan with the broccoli mixture.
- Add salt and pepper to taste, then pour in about half a cup of reserved pasta water and mix well.
- Stir in grated pecorino cheese until melted and well combined.
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