There’s something deeply comforting about this simple, vibrant dish — the earthy broccoli melds perfectly with sharp, nutty Parmesan, making it a go-to for quick weeknight dinners. I’m excited to share my Broccoli Pasta with Parmesan Recipe because it’s easy, flavorful, and has that satisfying homemade feel that you’ll want again and again.
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Why You'll Love This Recipe
This Broccoli Pasta with Parmesan Recipe is one of those dishes I keep coming back to for its bright flavors and simple prep. It’s a perfect balance of healthy and indulgent, plus it’s so versatile you can tweak it to your mood or pantry.
- Simple Ingredients: Uses pantry staples and fresh broccoli, making it both accessible and affordable.
- Minimal Fuss: One skillet and pot needed, which means less cleanup and more time for you to relax.
- Comforting Flavor: The combination of garlic, red pepper flakes, and Parmesan creates a rich, cozy taste.
- Flexible Meal: Easily customizable with proteins or different pasta shapes to suit your preferences.
Ingredients & Why They Work
This recipe relies on a handful of ingredients that play off each other perfectly. The fresh broccoli brings a subtle bitterness and crunch, while the Parmesan adds a creamy saltiness that coats the pasta beautifully.
- Broccoli: Fresh florets give the best texture and vibrant flavor; make sure to cut them small so they cook evenly and mash nicely in the sauce.
- Olive oil: Extra virgin for that fruity, grassy undertone that complements the broccoli and garlic.
- Garlic: Minced finely to release its aroma and infuse the oil without overwhelming the dish.
- Red pepper flakes: Just a pinch adds gentle heat and piquancy that wakes up the palate.
- Salt & pepper: Essential for seasoning; salt especially enhances the broccoli and pasta pasta water builds a great base.
- Pasta (like penne): Short pasta holds onto the broccoli sauce well, but feel free to use your favorite shape.
- Parmesan cheese: Freshly grated is the key — it melts smoothly and brings savory depth that pre-grated cheese can’t match.
Make It Your Way
While I love this recipe just as it is, I often tweak it depending on what I have on hand or my mood. It’s very forgiving and rewarding to make your own version.
- Variation: I’ve added crispy pancetta or sautéed shrimp for extra protein — it turns the dish into a hearty dinner without losing the fresh broccoli vibe.
Step-by-Step: How I Make Broccoli Pasta with Parmesan Recipe
Step 1: Blanch the Broccoli
Start by bringing a large pot of salted water to a boil. Add your broccoli florets and cook for about 5 minutes until they’re bright green and just tender. Don’t overdo it — you want them firm enough to mash, not mushy. Scoop them out with a slotted spoon into a bowl and save ½ cup of the boiling water before draining the rest. This starchy broccoli water will help create your sauce.
Step 2: Make the Broccoli Sauce
Heat the olive oil in a large skillet over medium heat. Toss in the minced garlic and a pinch of red pepper flakes — you’ll smell that amazing aroma right away. Add the cooked broccoli along with the reserved broccoli water, salt, and pepper. Let everything cook and soften for about 10 minutes, stirring occasionally. You’ll want to mash the broccoli with a spoon or potato masher until it becomes a creamy yet chunky sauce. This step is where the magic happens — the broccoli melts into a savory base that clings to the pasta beautifully.
Step 3: Cook the Pasta
Use the same pot you boiled broccoli in, adding your pasta to the salted water (you can add fresh if needed). Cook the pasta until al dente — meaning tender but still a bit firm to the bite. Remember, it will finish cooking a bit when you toss it with the broccoli sauce, so don’t overcook. Once done, drain the pasta well but keep a little pasta water nearby just in case you want to loosen your sauce.
Step 4: Bring It All Together
Add the cooked pasta straight into your skillet with the broccoli sauce. Stir in the fresh grated Parmesan cheese — it will melt right in and coat every bite with rich flavor. If the sauce feels too thick, splash in some reserved pasta water to loosen. Give everything a good mix and taste for seasoning, adjusting salt and pepper as you like.
Step 5: Serve and Enjoy
Scoop into bowls and top with a little extra Parmesan if you’re feeling fancy. This dish is best warm and fresh, but it reheats well too (I’ll share my tips below!).
Top Tip
From my experience making this broccoli pasta over and over, a few little tweaks can make a big difference in flavor and texture. Getting the broccoli just right, using that reserved cooking water, and fresh cheese are the keys to success.
- Don’t Skip Salting the Water: I always generously salt the broccoli and pasta water. It infuses the ingredients and layers flavor that you can’t add later.
- Mash the Broccoli Well: After cooking it down, mashing the broccoli releases its starches, thickening the sauce naturally. I gently mash with the back of a spoon, leaving some texture for a lovely rustic feel.
- Use Fresh Parmesan: Pre-grated cheese doesn’t melt the same way — the fresh stuff creates a silky sauce that clings beautifully.
- Keep Broccoli Water: Reserving that starchy cooking liquid helps when your sauce needs thinning or when you reheat leftovers later on.
How to Serve Broccoli Pasta with Parmesan Recipe
Garnishes
I usually keep it simple with extra grated Parmesan and a sprinkle of fresh cracked black pepper. Sometimes I add toasted pine nuts or a handful of fresh basil or parsley to brighten it up — that little herbaceous pop makes it feel a bit more special.
Side Dishes
This broccoli pasta pairs wonderfully with a crisp green salad or roasted cherry tomatoes drizzled with balsamic glaze. On busier nights, I turn to crunchy garlic bread on the side — it’s perfect for mopping up any sauce.
Creative Ways to Present
For gatherings, I’ve served this in individual mini cast iron skillets topped with a little extra Parmesan and fresh herbs — it’s charming and keeps the dish warm longer. Another time, I made a broccoli pasta bake by layering it with mozzarella and baking until golden and bubbly.
Make Ahead and Storage
Storing Leftovers
I store leftovers in an airtight container in the fridge, and it usually keeps well for about 4 to 5 days. Sometimes the sauce thickens up when chilled, so I add a splash of water or broth while reheating to bring back that creamy texture.
Freezing
While I don’t often freeze this dish, if you do, freeze without the cheese and add fresh Parmesan after thawing. The texture might soften a bit, but it still makes a convenient meal when you’re short on time.
Reheating
I reheat gently in a skillet over medium-low heat with a splash of reserved pasta water or broth to loosen the sauce. This keeps the pasta from drying out and revives that fresh-made creaminess.
Frequently Asked Questions:
Yes! Frozen broccoli can be used if fresh isn’t available. Just thaw and drain it well to avoid excess water, but the texture of the sauce might be softer.
Short pastas like penne or orecchiette are ideal because they hold the broccoli sauce well, but you can experiment with fusilli or rigatoni for different textures.
To make it vegan, substitute Parmesan with a plant-based cheese alternative or nutritional yeast for a cheesy flavor, and use olive oil instead of butter if used. Keep in mind the taste will be different but still delicious!
Absolutely! Grilled chicken, sautéed shrimp, or crispy bacon all pair wonderfully with this recipe, turning it into a more filling meal. I often add leftovers of roasted chicken for a quick boost.
Final Thoughts
This Broccoli Pasta with Parmesan Recipe is a little reminder that simple meals can be incredibly satisfying. It’s fresh, comforting, and comes together quickly — perfect for busy evenings when you want something homemade without the fuss. I hope you enjoy making (and eating) it as much as I do — it’s truly one of those recipes that feels like a warm hug on a plate!
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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
A delicious and easy broccoli pasta recipe featuring tender broccoli florets mashed into a flavorful sauce with garlic, red pepper flakes, and freshly grated Parmesan cheese, tossed with al dente penne pasta for a satisfying vegetarian meal.
Ingredients
Main Ingredients
- 1 head broccoli (large, cut into small florets)
- 2 tablespoons olive oil (extra virgin)
- 3 cloves garlic (minced)
- ¼ teaspoon red pepper flakes
- salt and pepper (to taste)
- 12 ounces pasta (such as penne)
- 1 cup Parmesan cheese (freshly grated)
Instructions
- Boil and cook broccoli: Bring a large pot of salted water to a boil. Add the broccoli florets and cook for 5 minutes until tender. Transfer the cooked broccoli to a bowl and reserve ½ cup of the broccoli cooking water for later use.
- Prepare broccoli sauce: In a skillet, heat the olive oil over medium heat. Add the minced garlic, red pepper flakes, salt, and pepper. Add the cooked broccoli and the reserved broccoli water, cooking for about 10 minutes until the broccoli is soft enough to be easily mashed with a spoon.
- Cook pasta: In the same pot used for the broccoli water, bring to a boil again and add the pasta. Cook until al dente according to package instructions.
- Combine pasta and sauce: Drain the pasta and add it to the skillet with the mashed broccoli mixture. Stir in the freshly grated Parmesan cheese until well combined. If the sauce is too thick, add more reserved pasta water to thin it out.
- Season and serve: Taste the pasta and adjust seasoning with salt and pepper if needed. Serve immediately garnished with additional Parmesan cheese if desired.
Notes
- Broccoli: Fresh broccoli gives the best color and flavor, but frozen can work—expect a softer sauce.
- Salt the water: Generously season the broccoli and pasta water to build flavor from the start.
- Save some water: Use reserved broccoli and pasta water to thin the sauce or reheat leftovers.
- Pasta choice: Short pasta like orecchiette or penne holds the sauce well.
- Parmesan: Freshly grated cheese melts smoothly; pre-grated cheese won’t yield the same texture.
- Add protein: This vegetarian pasta pairs well with grilled chicken, shrimp, or crispy bacon.
- Storage: Keeps up to 5 days refrigerated. Reheat gently with a splash of water or broth.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 3 g
- Sodium: 250 mg
- Fat: 12 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 5 g
- Protein: 15 g
- Cholesterol: 10 mg
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