Broccoli Pasta with Garlic and Parmesan Recipe

Introduction

This broccoli pasta is a simple, flavorful dish that combines tender spaghetti with vibrant broccoli and a garlicky olive oil sauce. It’s quick to prepare and perfect for a satisfying weeknight dinner.

Ingredients

• Kosher salt (as needed)
• 10 ounces spaghetti pasta
• 16 ounces broccoli florets (cut into bite-sized pieces)
• 4 tablespoons extra-virgin olive oil (divided)
• 4 garlic cloves (thinly sliced)
• 1/2 teaspoon onion powder
• 1/2 teaspoon dried oregano
• 1/4 teaspoon dried thyme
• 1/4 teaspoon red pepper flakes (optional)
• 1/4 cup grated Parmesan cheese (plus more for garnish)
• Black pepper (to taste)

Instructions

1. Step 1: Bring a large pot of water to a boil. Add a couple of teaspoons of kosher salt and cook the spaghetti until al dente. In the last 2-3 minutes of cooking, add the broccoli florets to the boiling water with the pasta.
2. Step 2: Before draining, scoop out 1 cup of pasta water. Drain the pasta and broccoli together, then set aside.
3. Step 3: Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the sliced garlic and sauté until fragrant, about 1 minute, being careful not to burn it.
4. Step 4: Add the drained broccoli and pasta to the skillet. Sprinkle in the onion powder, dried oregano, dried thyme, and red pepper flakes if using. Drizzle the remaining 2 tablespoons of olive oil over everything.
5. Step 5: Toss to combine all ingredients, gradually adding the reserved pasta water a little at a time to create a light sauce. Season with black pepper and additional salt if needed.
6. Step 6: Plate the pasta and garnish with extra grated Parmesan cheese. Serve hot immediately for best flavor.

Tips & Variations

• For a creamier texture, stir in a few tablespoons of heavy cream or a dollop of ricotta cheese before serving.
• Swap broccoli for other vegetables like asparagus or green beans for a different twist.
• Add toasted pine nuts or crushed red pepper flakes for extra crunch and heat.
• Use gluten-free pasta if you prefer a gluten-free meal.

Storage

Store leftover broccoli pasta in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in a skillet over low heat, adding a splash of water or olive oil to loosen the sauce and prevent drying out.

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. Add it towards the end of the pasta’s cooking time and cook until heated through to avoid overcooking.

What can I substitute for Parmesan cheese?

You can use Pecorino Romano or Grana Padano for a similar salty, nutty flavor. For a dairy-free option, nutritional yeast provides a cheesy taste.

Broccoli Pasta with Garlic and Parmesan Recipe

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4.7 from 144 reviews

A simple and flavorful broccoli pasta recipe featuring al dente spaghetti tossed with sautéed garlic, herbs, and Parmesan cheese. This quick stovetop dish combines tender broccoli and a light, cheesy sauce made from reserved pasta water and olive oil, perfect for a nutritious weeknight meal.

• Author: Maya
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Ingredients

• Kosher salt (as needed)
• 10 ounces spaghetti pasta
• 16 ounces broccoli florets, cut into bite-sized pieces
• 4 tablespoons extra-virgin olive oil, divided
• 4 garlic cloves, thinly sliced
• 1/2 teaspoon onion powder
• 1/2 teaspoon dried oregano
• 1/4 teaspoon dried thyme
• 1/4 teaspoon red pepper flakes (optional)
• 1/4 cup grated Parmesan cheese (plus more for garnish)
• Black pepper, to taste

Instructions

1. Boil pasta: Bring a large pot of water to a boil. Add a couple of teaspoons of kosher salt to season the water. Cook the spaghetti until al dente, which usually takes about 8-10 minutes. During the last 2-3 minutes of cooking, add the broccoli florets to the boiling water to cook them until tender-crisp.
2. Drain: Before draining the pasta and broccoli, scoop out 1 cup of the starchy pasta water and set it aside. Then drain the pasta and broccoli well and set aside.
3. Sauté garlic: Heat 2 tablespoons of extra-virgin olive oil in a large skillet over medium heat. Add the thinly sliced garlic and sauté for about 1 minute or until fragrant and lightly golden, taking care not to burn it.
4. Combine ingredients: Add the drained broccoli and pasta to the skillet with the garlic. Sprinkle in the onion powder, dried oregano, and dried thyme. Drizzle the remaining 2 tablespoons of olive oil over the pasta. If using, add the red pepper flakes, and then sprinkle the grated Parmesan cheese on top.
5. Toss to combine: Toss everything together thoroughly, gradually adding the reserved pasta water a little at a time to create a light, flavorful sauce that coats the pasta evenly. Season with salt and freshly ground black pepper to taste.
6. Serve: Plate the pasta, garnish with extra Parmesan cheese if desired, and serve hot immediately for the best taste and texture.

Notes

• Reserve pasta water is key to creating a light and creamy sauce without using cream.
• Red pepper flakes are optional and can be omitted for a milder dish.
• Use fresh garlic sliced thinly for the best flavor; avoid burning it when sautéing.
• Adjust the amount of Parmesan cheese to taste or use a vegetarian-friendly hard cheese as a substitute.
• This dish is best served immediately for optimal texture and flavor.
• To make it vegan, omit Parmesan or substitute with nutritional yeast or vegan cheese.

Keywords: Broccoli pasta, garlic pasta, easy vegetarian pasta, Italian pasta recipe, quick dinner recipe