Go Back

Italian Broccoli Pasta

Helen T. Patterson
A fast, nutritious pasta dish combining tender broccoli with short pasta and garlicky olive oil.
Lightly spiced with red pepper flakes and finished with grated cheese, this fiber-rich, heart-healthy meal is ready in under 30 minutes, making it perfect for quick weeknight dinners or meal prep.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Main Course
Cuisine American, Canadian, Italian
Servings 4

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.