Broccoli Pasta with Garlic, Red Pepper Flakes, and Parmesan Recipe
Introduction
Broccoli pasta is a simple, comforting dish that combines tender broccoli with a garlicky olive oil sauce and parmesan cheese. Perfect for a quick weeknight meal, it offers a delicious way to enjoy vegetables with your favorite short pasta.
Ingredients
- 1 pound broccoli (fresh or frozen)
- 1 gallon (3½ liters) water and 1 tablespoon salt for boiling
- 12 ounces short pasta (conchiglie, orecchiette, rotini, or similar)
- 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
- Step 1: Cut the broccoli into small florets and boil them in 1 gallon (3½ liters) of water seasoned with 1 tablespoon of salt for about 5 minutes, or until fork tender.
- Step 2: While the broccoli cooks, heat the olive oil in a large skillet. Add the garlic and red pepper flakes, sautéing for 1 minute until fragrant.
- Step 3: Remove the broccoli from the boiling water and add it to the skillet. Pour in one cup of the cooking water and simmer on medium heat for 10 minutes until the broccoli is very tender.
- Step 4: Mash the broccoli with a fork or blend until smooth with an immersion blender, creating a sauce.
- Step 5: In the meantime, cook the pasta in the same boiling water, following package instructions but reducing the cooking time by 2 minutes.
- Step 6: Drain the pasta, reserving one cup of the pasta cooking water. Add the pasta to the broccoli sauce in the skillet.
- Step 7: Stir in the grated parmesan cheese and cook for about 1 minute to combine. Add reserved pasta water as needed to reach a creamy consistency. Taste and adjust salt as necessary.
- Step 8: Serve topped with fresh basil leaves and shaved parmesan cheese.
Tips & Variations
- Use fresh garlic for the best flavor, but garlic powder can be a substitute in a pinch.
- Try adding toasted pine nuts or chopped walnuts for extra texture.
- For a vegan version, omit parmesan cheese or substitute with a vegan alternative.
- If you like it spicier, increase the amount of red pepper flakes or add a pinch of chili powder.
- Leftover pasta water helps bind the sauce and create creaminess without adding cream.
Storage
Store any leftover broccoli pasta in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet with a splash of water to loosen the sauce, or microwave until warmed through. Avoid overcooking when reheating to keep the broccoli texture pleasant.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen broccoli instead of fresh?
Yes, frozen broccoli works well for this recipe. Just make sure to thaw and drain it before boiling briefly, or adjust cooking time as needed.
What if I don’t have short pasta?
You can use any pasta shape you prefer, such as penne, fusilli, or even spaghetti, though short pasta holds the sauce better in this dish.
PrintBroccoli Pasta with Garlic, Red Pepper Flakes, and Parmesan Recipe
A comforting and vibrant Broccoli Pasta recipe featuring tender broccoli florets simmered in a garlic and chili-infused olive oil sauce, combined with perfectly cooked short pasta and finished with Parmesan cheese and fresh basil for a flavorful Italian-inspired dish.
- 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
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 similar)
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 fresh basil leaves
- Shaved Parmesan cheese for topping
Instructions
- 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 florets and cook for 5 minutes or until they are fork-tender. Drain the broccoli, reserving the cooking water for the pasta.
- 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 becomes very tender. Mash the broccoli using a fork or blend it gently with an immersion blender to create a coarse sauce.
- Cook the Pasta: While simmering the sauce, cook the pasta in the reserved broccoli cooking water following the package instructions but reduce the cooking time by 2 minutes to ensure al dente texture. Once cooked, drain the pasta, reserving 1 cup of the pasta water.
- Add the Pasta to Sauce: Add the drained pasta to the broccoli sauce in the skillet. Stir in ½ cup grated Parmesan cheese and continue cooking for about 1 minute to marry the flavors. If the sauce seems too thick, add some of the reserved pasta water to achieve a creamy consistency. Taste and adjust seasoning with salt if needed.
- Serve: Plate the broccoli pasta and garnish with fresh basil leaves and shaved Parmesan cheese on top for a fresh finish.
Notes
- Using fresh or frozen broccoli works equally well for this recipe.
- Do not discard the broccoli cooking water as it adds flavor and starch for cooking the pasta.
- Adjust the amount of red pepper flakes according to your spice preference.
- For a smoother sauce, use an immersion blender; otherwise, mashing with a fork offers a rustic texture.
- Reserve pasta water carefully, as it is essential to achieve the perfect sauce consistency.
Keywords: broccoli pasta, Italian pasta recipe, vegetarian pasta, garlic broccoli sauce, easy pasta recipe
