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–+ servings
Vibrant broccoli pasta with glossy green sauce and Parmesan in natural light.

Broccoli Pasta (Easy 6 Ingredients)

Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 4 people
Author: Nico Pallotta

  • 1 pound (450 g) broccoli cut into small florets
  • 12 ounces (340 g) short pasta orecchiette, rigatoni, penne, fusilli, or shells
  • 3 tablespoons extra virgin olive oil
  • 2 cloves garlic grated
  • ¼ teaspoon red pepper flakes or more to taste
  • ½ cup (50 g) Parmesan cheese freshly grated, plus more for serving
  • ½ teaspoon salt season the pasta water well, then add more to taste

  • Boil the broccoli: Cut 1 pound broccoli into small florets. Boil in a large pot of salted water for about 5 minutes, until fork-tender. Keep the cooking water for the pasta.
    Step 1 Fresh broccoli florets boiling in salted water until tender.
  • Make the broccoli sauce: Heat 3 tablespoons extra virgin olive oil in a large skillet over medium heat. Add 2 cloves garlic (grated) and ¼ teaspoon red pepper flakes and cook for 1 minute, stirring often.
    Transfer the broccoli to the skillet with a slotted spoon. Add 1 cup of broccoli cooking water, ½ teaspoon salt, and simmer for about 10 minutes, until very soft. Mash with a fork, or blend with an immersion blender for a smoother sauce.
    Step 2 Tender broccoli cooked with garlic, olive oil, chili, and cooking water.
  • Cook the pasta: Cook 12 ounces short pasta in the same water as the broccoli for about 2 minutes less than the package directions. Before draining, reserve 1 cup of pasta water.
    Step 3 Short pasta cooking in reserved broccoli water until nearly al dente.
  • Finish the pasta: Add the drained pasta to the broccoli sauce. Stir in ½ cup Parmesan cheese and cook for about 1 minute, tossing until creamy and well coated.
    Add a splash of reserved pasta water if the sauce is too thick. Taste, adjust the salt and Parmesan, and serve.
    Step 4 Pasta tossed with creamy broccoli sauce and Parmesan until glossy.
Substitutions
  • Broccoli → Frozen broccoli.
  • Pasta → Orecchiette, rigatoni, penne, fusilli, whole wheat, chickpea, or lentil pasta.
  • Extra virgin olive oil → Regular olive oil.
  • Garlic → Omit, or cook a halved clove in the oil and remove it.
  • Red pepper flakes → Black pepper, or omit.
  • Parmesan → Pecorino Romano, feta, or nutritional yeast for dairy-free.
 
Tips
  • Cook broccoli until very soft: It should mash easily into a creamy sauce.
  • Cut small florets: They cook faster and break down better.
  • Save the broccoli water: Use it to cook the pasta for extra flavor.
  • Reserve pasta water: Add it gradually to keep the sauce creamy, not watery.
  • Watch the garlic: Cook grated garlic gently just until fragrant.
  • Undercook the pasta: Drain it 2 minutes early and finish it in the sauce.
  • Choose your texture: Mash with a fork for rustic or blend for extra creamy.
  • Use freshly grated Parmesan: It melts more smoothly into the sauce.
  • Serve right away: The pasta absorbs the creamy sauce as it sits.
  • Storage: Refrigerate leftovers in an airtight container for up to 3 days.
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