Broccoli Pasta is a recipe you’ll want to have on repeat. Just a handful of ingredients—broccoli, onion, garlic, olive oil, and Pecorino Romano—turn into a beautifully creamy pasta dish in only 30 minutes. Perfect for a quick weeknight meal, it’s an easy way to enjoy fresh, vibrant flavors with minimal effort.
A Simple Weeknight Pasta That Is Molto Buono
When your weeknight cooking is feeling daunting, make this quick and delightful Italian broccoli pasta. It requires very few ingredients—most of which are probably already in your pantry—and it couldn’t be easier to prepare.
True to its name, this pasta is all about the broccoli. A whopping pound of it is boiled until very tender, then cooked down further in a bath of garlicky oil. As it softens in the skillet, the broccoli is roughly mashed, creating a rich, almost creamy sauce when combined with cheese and starchy pasta water.
My Italian mother-in-law used to make this pasta for us as a light lunch or a dinner side all the time. I thought it was a concoction of hers to get my kids to eat more broccoli. Turns out, pasta con broccol is a beloved dish throughout all of Italy. It’s a treat for those of us who love broccoli, and even for those who don’t—it’s that good. Try it and you’ll see why it’s in constant rotation at our house all year long.
Recipe Ingredients And Notes
- Broccoli – You will need 1 large head of broccoli for this recipe. Because broccoli is the main ingredient here, do your best to find one that is lively, not sad and limp.
- Extra-virgin olive oil – For this recipe, we need a good amount of olive oil to both add flavor and cook down the broccoli so try and use one that tastes lovely to you.
- Onion – I’m pretty sure my mother-in-law didn’t add onion to her pasta con broccoli, but I think it helps brighten the overall flavor of the dish. That said, it’s just as good without it so feel free to omit it if you want to cut down on prep time.
- Garlic – Most Italian recipes for broccoli pasta call for just one clove of garlic. I like it with at least two large cloves. You can use a little more or a little less to your taste.
- Kosher salt and freshly ground pepper – The dish will taste dull if not properly seasoned so be generous, especially with the pepper.
- Red pepper chili flakes —> For just a little background heat, add a few pinches to taste.
- Cheese – Salty Pecorino Romano is really good here, but Parmesan will work just as well.
- Pasta – When photographing the recipe, I used spaghetti but typically I use a short pasta such as penne, casarecce, cavatelli, fusilli, orecchiette, or farfalle (bow tie). Spaghetti works fine but I prefer the short-shape pasta which is easier to toss with the broccoli sauce. A short pasta is typically also heartier and won’t overcook as easily as a noodle pasta like spaghetti.
Variations And Substitutions
I’d like some protein —> Brown some of your favorite sausage when sautéing the onion. You could also add cubed cooked chicken or sautéed shrimp to the dish.
Make it creamy —> I probably don’t have to tell you that adding 1/2 cup heavy cream to broccoli sauce would make this ultra-delicious. Alternatively, stir in some mascarpone cheese – yum!
Add lemon zest —> Broccoli loves lemon, if you do too, go ahead and add the zest of one lemon when you add the pasta to the skillet.
How To Make Broccoli Pasta
Step 1: Bring a large pot of water to a boil. Then, add the olive oil to a large skillet set over medium heat. Once hot, add the onion and cook until softened, about 3-4 minutes. Lower heat to medium-low, add the garlic and red pepper flakes and cook until the garlic starts to soften and brown lightly, about 1 minute more then remove from heat. TIP: If the garlic is burning, add a bit of the boiling water to the skillet.
Step 2: Once the pasta water comes to a rolling boil, add salt, then the broccoli, stirring frequently. Cook the broccoli for 5-6 minutes or until it becomes very fork-tender and soft enough to smash.
Step 3: Using a slotted spoon, a hand strainer or spider, transfer the broccoli from the boiling water to the pan with the garlic (leave the water boiling for the pasta). Continue gently cooking the broccoli while you cook the pasta.
Step 4: Add the pasta to the boiling water and cook for 2 minutes less than the package instructs.
Step 5: While the pasta cooks, start smashing the broccoli. Use a potato masher or a wooden spoon to smash the broccoli into very small pieces. You can leave a few pieces un-smashed if you prefer a little more texture. Season with salt and pepper.
Step 6: As soon as pasta is ready, use the slotted spoon, or tongs, to transfer it into the pan with the broccoli along with 1/2 cup pasta water. Toss everything well over medium-high heat for about 30 seconds.
Step 7: Remove from heat and stir in the cheese in a few increments along with another grind of black pepper and a swirl of olive oil. TIP: Add additional pasta water if the sauce seems a little dry. Serve immediately and enjoy!
Sandra’s Top Tip
The secret to an exceptional broccoli pasta is to actually overcook the broccoli! Instead of keeping the broccoli and pasta as separate elements, you want them to blend together, creating a cohesive, flavorful dish. Almost like pesto, here the softened broccoli becomes a delicious, mashed coating for the pasta. I know it will feel scary to cook the broccoli for so long, but trust, the result will be a richly textured, flavorful sauce that perfectly clings to each piece of pasta.
A Few More Helpful Tips
- Don’t overcook the pasta. This is super important becasue the pasta will continue to cook for a few minutes when added to the skillet. Keep it very al dente so it retains a nice texture and doesn’t get mushy.
- Do overcook the broccoli. Read Sandra’s top tip above.
- Add Cheese Gradually: Parmesan or Pecorino cheese complements the broccoli well. Add it gradually to avoid clumping, and save a bit for sprinkling on top.
- Be generous with the olive oil and cheese. A really delicious pasta con broccoli relies on a generous amount of olive oil and cheese so don’t skimp on these.
- Reserve Pasta Water: Save about a cup of pasta water before draining. This starchy water is ideal for creating a silky sauce when mixed with olive oil, cheese, and broccoli.
- Try Different Pasta Shapes: Short pasta shapes like penne, orecchiette, or farfalle work well, as they hold the broccoli and sauce nicely.
Recipe FAQs
Though I prefer this simple pasta dish with fresh broccoli, you can use frozen broccoli. You will want to boil it for half the time as it will soften a lot quicker.
This broccoli pasta can easily be made vegan by using using a vegan parmesan cheese or 1/4 cup nutritional yeast. You may want to use a little extra olive oil to add some richness.
This recipe has no cream so it freezes pretty well. Allow the pasta to cool down completely before freezing. Then, place the pasta in a freezer-safe container or resealable bag and freeze for up to 2 months. TIP: Dividing the pasta into meal-sized portions can make it easier to thaw and reheat only what you need.
I am not an expert on gluten-free pastas but when I need a gluten-free pasta, I almost always buy the Rummo brand. Recently, we have really been enjoying this brand.
Serving Suggestions
Though I think you will find it filling enough to serve on its own, perhaps with some crusty bread on the side typically, Italians serve broccoli pasta as a con torno (side dish) alongside meat or other sides. Here are some suggestions:
- Garlic Bread or Focaccia: A slice of warm, crusty garlic bread or focaccia would be fabulous with this pasta.
- Simple Green Salad: A light, fresh salad with arugula, spinach, or mixed greens dressed in lemon vinaigrette brings a refreshing contrast to the creamy broccoli pasta.
- Grilled or Roasted Chicken: Serve the pasta with grilled or roasted chicken seasoned with garlic, lemon, or Italian herbs.
- Sausage: Italians love this dish with sausage on the side. You can grill or roast mild Italian sausage or any sausage of your choice, even plant-based.
- Caprese Salad: My husband always requests this when I make this pasta in the summer. Fresh tomatoes, mozzarella, and basil with a drizzle of balsamic glaze add a sweet, tangy flavor that complements the pasta beautifully.
- Antipasto Platter: Serve a small assortment of marinated olives, artichokes, prosciutto, and cheeses for a flavorful Italian-inspired side – SO good!
How To Store
Store in the Fridge: Transfer the cooled broccoli pasta to an airtight container and refrigerate for up to 3-4 days.
Reheat: When ready to eat, reheat the pasta on the stove or in the microwave. Add a splash of water or to bring back moisture, especially if the pasta has dried out a bit in storage.
More Delicious Quick Pasta Recipes
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Thank you!~Sandra
Broccoli Pasta
Ingredients
- 1/4 cup extra virgin olive oil plus extra for drizzling
- 1 small yellow onion, diced (about 1/3 cup diced)
- 2 large garlic cloves, minced
- 1/4 teaspoon crushed red pepper flakes (optional)
- Kosher salt and freshly ground black pepper
- 1 large head head broccoli (about 1 pound/450g) cut into small florets and short stems coarsely chopped
- 1 pound (450/500g) dry pasta
- 1 1/4 cup grated Pecorino Romano cheese, or Parmesan cheese
Instructions
- Start by placing a large pot of water over high heat. While you wait for the water to boil, add the olive oil to a large skillet set over medium heat. Once hot, add the onion and cook until softened, about 3-4 minutes. Lower heat to medium-low, add the garlic and red pepper flakes and cook until the garlic starts to soften and brown lightly, about 1 minute more, then remove pan from heat. TIP: If the garlic is burning, add a bit of the boiling water to the skillet.
- Once the pasta water comes to a rolling boil, add 2 tablespoons salt followed by the broccoli. Stirring occasionally, cook the broccoli for 5-6 minutes, or until it becomes very fork-tender and soft enough to smash.
- Using a slotted spoon, a hand strainer or spider, transfer the broccoli from the boiling water to the pan with the onion/garlic mixture (leave the water boiling for the pasta). Place the pan over a low heat and season with 1/2 teaspoon salt and 1/2 teaspoon black pepper. Continue to gently cook the broccoli while you cook the pasta.
- Add the pasta to the boiling water and cook for 2 minutes less than the package instructs.
- While the pasta cooks, start smashing the broccoli. Use a potato masher or a wooden spoon to smash the broccoli into very small pieces. You can leave a few pieces un-smashed if you prefer a little more texture. Taste and season with a pinch more salt and pepper, if needed, but bearing in mind you will be adding in salty cheese later. Keep the pan on the lowest heat setting, or shut the heat off if the broccoli is drying out too much.
- As soon as pasta is ready, set the pan with broccoli over medium-high heat. Use a slotted spoon, or tongs, to transfer pasta into the pan with the broccoli, along with 1/2 cup pasta water. Cook, tossing frequently, until pasta is well coated and perfectly al dente, about 1 to 2 minutes.
- Remove from heat and stir in the cheese in a few increments along with another grind of black pepper and a generous swirl of olive oil. TIP: Add additional pasta water if the sauce seems a little dry.
- Serve immediately, passing around a little more cheese, if desired.
Notes
- Don’t overcook the pasta. This is super important becasue the pasta will continue to cook for a few minutes when added to the skillet. Keep it very al dente so it retains a nice texture and doesn’t get mushy.
- Add Cheese Gradually: Parmesan or Pecorino cheese complements the broccoli well. Add it gradually to avoid clumping, and save a bit for sprinkling on top.
- Be generous with the olive oil and cheese. A really delicious pasta con broccoli relies on a generous amount of olive oil and cheese so don’t skimp on these.
- Try Different Pasta Shapes: Short pasta shapes like penne, orecchiette, or farfalle work well, as they hold the broccoli and sauce nicely.
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