This garlicky broccoli pasta is a quick, wholesome, and satisfying meal perfect for busy weeknights.
Packed with fiber-rich broccoli and plant-based protein from whole-grain pasta, it’s light yet nourishing.
The garlic-infused olive oil provides heart-healthy monounsaturated fats, while a touch of red pepper adds a gentle kick.
Ready in under 30 minutes, it’s ideal for easy, everyday cooking.
Italian Broccoli Pasta
Equipment
- Measuring Cups and Spoons
- Small saucepan
- Chef’s Knife
- Large pot
- Colander
Ingredients
Pasta and Broccoli
- ¼ cup extra-virgin olive oil
- 4 garlic cloves crushed
- 8 ounces short pasta e.g., Gemelli
- 4 cups broccoli florets and stalks trimmed and cut into bite-sized pieces
- ¼ teaspoon kosher salt
- ⅛ teaspoon black pepper
- ⅛ teaspoon red pepper flakes
Garnish
- Grated Parmigiano-Reggiano or Pecorino Romano cheese
Instructions
- Prepare the Ingredients: Before turning on the stove, gather all ingredients and equipment. Wash the broccoli thoroughly, including stems, and cut it into uniform, bite-sized florets and pieces to ensure even cooking. Crush the garlic cloves using the flat side of a chef’s knife or a garlic press. Measure out olive oil, pasta, and seasonings. Prepping ahead prevents last-minute scrambling and keeps the cooking process smooth.
- Infuse the Olive Oil with Garlic: In a small saucepan, pour ¼ cup of extra-virgin olive oil and place it over medium-low heat. Add the crushed garlic cloves and let them gently sizzle. Stir occasionally to prevent burning. Cook until the edges of the garlic just begin to turn golden brown, about 5–6 minutes. The goal is to release the garlic’s aroma and infuse the oil with flavor, without making it bitter. Once done, remove from heat and set aside, keeping the oil warm.
- Boil Water for Pasta and Broccoli: Fill a large pot with water and bring it to a rolling boil. Add a generous pinch of salt to season the water. This step ensures the pasta absorbs some flavor while cooking. Boiling water properly before adding pasta prevents it from sticking together and helps achieve the perfect al dente texture.
- Cook the Pasta: Add 8 ounces of your chosen short pasta, such as Gemelli, to the boiling water. Stir gently to prevent sticking. Follow the package instructions for cooking time, usually around 8–10 minutes. Stir occasionally throughout cooking to ensure even heat distribution and prevent clumping.
- Add the Broccoli: When the pasta has about 4–5 minutes remaining, add the prepped broccoli to the boiling water. This ensures the broccoli cooks just enough to be tender while retaining a slight crunch. For softer broccoli, allow 6–8 minutes, but be careful not to overcook, as it may become mushy and lose its vibrant green color.
- Reserve Pasta Water: Before draining, scoop out about ⅓ cup of the starchy cooking water and set it aside. This liquid can be added later to loosen the pasta and help the garlic oil coat the noodles evenly. The starch in the water also helps create a silky sauce without adding extra fat.
- Drain Pasta and Broccoli: Using a colander, carefully drain the pasta and broccoli. Return them to the large pot immediately. Toss lightly to combine and prevent sticking. Keeping them in the same pot allows the flavors from the garlic oil to meld evenly with the pasta and broccoli.
- Season and Dress the Pasta: Pour the garlic-infused olive oil over the hot pasta and broccoli. Sprinkle with ¼ teaspoon kosher salt, ⅛ teaspoon black pepper, and ⅛ teaspoon red pepper flakes. Stir gently but thoroughly to coat the pasta and broccoli in the flavorful oil. If the mixture seems dry, gradually add a few tablespoons of the reserved pasta water until the desired consistency is reached. Taste and adjust seasoning if necessary.
- Garnish with Cheese: Transfer the pasta to serving bowls or a large platter. Grate Parmigiano-Reggiano or Pecorino Romano cheese over the top to taste. The cheese adds a nutty, salty finish that complements the garlic and broccoli perfectly. Optionally, a small drizzle of extra olive oil can enhance richness.
- Serve Immediately: Serve the pasta while it’s hot for the best texture and flavor. Pair with a fresh side salad or crusty bread if desired. This dish is versatile, perfect for weeknight dinners, meal prep, or a light, satisfying lunch. Enjoy the balance of tender pasta, vibrant broccoli, and aromatic garlic in every bite.
Notes
- Use fresh, firm broccoli to achieve a vibrant color and crisp-tender texture. Overripe or soft broccoli can become mushy when boiled.
- Crushing garlic just before cooking releases more aroma and flavor than pre-minced or powdered garlic.
- Reserve some pasta water to help emulsify the olive oil with pasta, creating a smooth, lightly saucy coating without extra fat.
- Adjust the red pepper flakes to taste; a pinch adds warmth, while more can give a noticeable kick.
- This recipe works well with any short pasta like fusilli, penne, or farfalle. Choose whole-grain pasta for extra fiber and nutrients.
- For a vegan version, omit the cheese or use a plant-based alternative.
Chef’s Secrets to Perfect Pasta
One key to making this pasta truly memorable is timing.
Cook the broccoli just enough to retain a slight crunch, ensuring it doesn’t lose its vibrant color or nutritional value.
Infusing olive oil over low heat allows the garlic to gently release its flavor without burning, which can make it bitter.
Another professional tip is using the reserved pasta water; its starchiness binds the oil and pasta, creating a silky, restaurant-quality texture.
Don’t rush stirring—gently tossing the ingredients ensures every bite is evenly coated with flavor.
Serving Suggestions and Pairings
This broccoli pasta shines as a standalone light meal but pairs beautifully with complementary sides.
Consider a crisp arugula salad with a lemon vinaigrette to balance richness, or a warm slice of crusty bread for dipping into leftover garlic oil.
For extra protein, serve with grilled chicken, shrimp, or roasted chickpeas.
A sprinkle of freshly cracked black pepper or a squeeze of lemon juice before serving can elevate flavors and add brightness to the dish.
Storage Tips for Leftovers
Store any leftover pasta in an airtight container in the refrigerator for up to 3 days.
To prevent the broccoli from becoming soggy, slightly undercook it initially, as it will continue softening when reheated.
When warming leftovers, add a teaspoon or two of olive oil or a splash of reserved pasta water to restore moisture and prevent sticking.
This dish is not ideal for freezing, as broccoli tends to become mushy after thawing.
Frequently Asked Questions
1. Can I use frozen broccoli?
Yes, frozen broccoli can be substituted if fresh isn’t available.
Cook it slightly longer than fresh to ensure tenderness, and drain well to avoid excess water diluting the garlic oil.
2. What other pasta types work well?
Short, twisty pastas like fusilli, penne, or farfalle work best as they hold the garlic oil and broccoli in each bite.
Whole-grain versions are great for added fiber.
3. Can I make this recipe vegan?
Absolutely! Simply omit the cheese or replace it with a plant-based alternative.
Nutritional yeast is also a flavorful, vegan-friendly option that adds a cheesy taste.
4. How can I make it spicier or milder?
Adjust the red pepper flakes to your taste. For a mild version, reduce or omit them.
For more heat, add an extra pinch while cooking the garlic in olive oil.
5. Can I prepare this ahead of time?
Yes, you can prep the broccoli and garlic oil in advance.
Store separately in the refrigerator and combine with freshly cooked pasta when ready to serve for best texture and flavor.
