Broccoli Pasta with Garlic, Red Pepper Flakes, and Parmesan Recipe
Okay, if you’re looking for a pasta dish that’s simple, flavorful, and just downright comforting, I can’t recommend this Broccoli Pasta with Garlic, Red Pepper Flakes, and Parmesan Recipe enough. It’s one of those meals I keep coming back to because it strikes the perfect balance between fresh veggies, a little spicy kick, and cheesy goodness—all wrapped up in your favorite short pasta shape. Whether you’re throwing together a weeknight dinner or craving something light but satisfying, this recipe really fits the bill.
What I love most about this Broccoli Pasta with Garlic, Red Pepper Flakes, and Parmesan Recipe is how easy it is to customize, yet it never feels basic. The garlic and red pepper flakes add that warming depth you want in a pasta, while the Parmesan brings a salty, nutty finish that just melts into the dish. Plus, it’s quick to make and uses ingredients you probably already have in your pantry and fridge. Trust me, once you try it, this recipe will become a regular on your dinner rotation.
Ingredients You’ll Need
The ingredients here are straightforward, but that’s exactly why this recipe works so well—the flavors get to shine in harmony without any fuss. Fresh or frozen broccoli works fine, and those short pasta shapes like orecchiette or conchiglie catch the sauce nicely, so your taste buds get a bit of every flavor in each bite.
- Broccoli: Fresh or frozen both work—just make sure to chop it into bite-size pieces so it cooks evenly.
- Short pasta (conchiglie, orecchiette, or rotini): These shapes hold the sauce and broccoli well; any short, ridged pasta will do.
- Extra virgin olive oil: Adds a fruity, rich base flavor and helps marry everything together.
- Garlic cloves: Fresh is key here; thin slices or pressed garlic give that perfect aromatic pop.
- Red pepper flakes or thinly sliced chili: Adjust based on your heat preference—this brings a wonderful warmth without overpowering.
- Grated Parmesan cheese: Quality Parmesan really makes a difference for that savory, nutty element.
- Fresh basil leaves: Adds a fresh, herbaceous burst just before serving, which makes all the difference.
Variations
I love making this recipe my own by switching up a few ingredients based on what’s in my kitchen or my mood. Feel free to experiment—you’ll find small tweaks can turn this into an elegant dinner or a humble comfort meal.
- Variation: Adding toasted pine nuts or walnuts gives fantastic crunch and extra richness—I swear it takes this broccoli pasta to the next level.
- Variation: Use kale or spinach instead of broccoli for a different green twist—just sauté it a little longer so it softens nicely.
- Variation: For a vegan version, swap Parmesan for nutritional yeast or a vegan cheese alternative, and you’ll still get that umami punch.
- Variation: If you want a milder heat, reduce the red pepper flakes or omit them entirely, then add some lemon zest for brightness instead.
How to Make Broccoli Pasta with Garlic, Red Pepper Flakes, and Parmesan Recipe
Step 1: Prep and Boil the Broccoli
Start by bringing 1 gallon (about 3½ liters) of water to a boil with a tablespoon of salt—this is your flavor base, so don’t be shy with the salt. While the water heats, chop your broccoli into bite-sized florets. Toss the broccoli into the boiling water and cook just until tender—usually about 2-3 minutes. Be careful not to overcook it; the broccoli should have a bit of snap for texture and vibrant color. Drain the broccoli and set it aside.
Step 2: Cook Pasta Until Just Al Dente
In the same pot, boil your short pasta according to package instructions, usually around 8-10 minutes. I like to cook it until just al dente because it will finish cooking a little when tossed with the sauce. Be sure to reserve a cup of pasta water before draining—it’s gold for loosening up your sauce later.
Step 3: Sauté the Garlic and Red Pepper Flakes
Heat the olive oil in a large skillet over medium heat. Add the garlic and red pepper flakes—keep an eye on the garlic so it doesn’t burn; you want it golden and fragrant, around 1-2 minutes. This step is where the dish really gets its aroma, so enjoy the sizzle and smell while stirring gently.
Step 4: Combine Everything and Toss
Add the cooked broccoli and pasta right into the skillet with the garlic oil. Toss it gently to combine. If it feels a little dry, splash in some reserved pasta water to create a light sauce that coats everything. Stir in the grated Parmesan cheese, and let it gently melt into the mixture. Finish by folding in fresh basil leaves for that bright herby hit.
How to Serve Broccoli Pasta with Garlic, Red Pepper Flakes, and Parmesan Recipe
Garnishes
I personally love topping this pasta with a few extra shaved Parmesan ribbons and a drizzle of good-quality olive oil. Sometimes I add a sprinkle of toasted breadcrumbs for crunch or a handful of chopped fresh parsley for color. These little touches make the dish feel special without much effort.
Side Dishes
This pasta stands beautifully on its own, but I often pair it with a crisp green salad dressed simply with lemon and olive oil. Garlic bread or a rustic loaf also works wonders to scoop up any leftover sauce and cheese. On colder days, a light chicken soup before this adds a nice cozy touch.
Creative Ways to Present
For a dinner party, I like serving Broccoli Pasta with Garlic, Red Pepper Flakes, and Parmesan Recipe in individual shallow bowls, garnished with fresh basil and Parmesan shavings. Adding a small drizzle of chili oil on top amps up the heat and looks pretty fancy. You could even serve it family-style in a big dish with colorful basil sprigs scattered across.
Make Ahead and Storage
Storing Leftovers
Leftovers keep well in an airtight container in the fridge for up to 3 days. I usually add a drizzle of olive oil before storing to keep the pasta from sticking together. When you open it, give it a stir and maybe a squeeze of fresh lemon to brighten it back up.
Freezing
I haven’t had great luck freezing this particular pasta because the broccoli changes texture after freezing and reheating. If you want to freeze leftovers, try leaving out the broccoli and Parmesan, then add fresh when reheating. That keeps the flavors fresh and textures better.
Reheating
When reheating, I recommend warming gently in a skillet over low heat, adding a splash of water or broth to loosen the sauce. The stovetop method helps avoid a dried-out mess and revives the pasta’s creaminess. Microwave works in a pinch—just add a tablespoon of water and cover loosely.
FAQs
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Can I use frozen broccoli in this Broccoli Pasta with Garlic, Red Pepper Flakes, and Parmesan Recipe?
Absolutely! Frozen broccoli works just as well. Just make sure to thaw it slightly and drain off any excess water before adding it to the pasta to avoid watering down the sauce.
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What type of pasta works best for this dish?
Short, shaped pasta like conchiglie, orecchiette, or rotini is best because their curves hold the garlic-infused olive oil and Parmesan sauce perfectly. But feel free to experiment with whatever shape you have!
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How can I adjust the heat level?
You can easily adjust the heat by controlling the amount of red pepper flakes or fresh chili you add. Start with a small pinch if you’re sensitive to spice and increase from there. Or leave them out entirely for a milder version.
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Is this recipe suitable for vegans?
To make it vegan, simply replace the Parmesan with a vegan cheese alternative or nutritional yeast, and ensure your pasta doesn’t contain eggs.
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Can I prepare this dish ahead of time?
You can cook the broccoli and pasta ahead, then toss with the garlic oil and Parmesan just before serving to keep everything fresh and flavorful.
Final Thoughts
This Broccoli Pasta with Garlic, Red Pepper Flakes, and Parmesan Recipe is genuinely one of my go-to dishes when I want something quick, fresh, and satisfying without tons of fuss or fancy ingredients. It feels like comfort food but with enough brightness and spice to keep things lively. I hope you enjoy making and eating it as much as I do—it’s the kind of recipe you’ll want to keep on hand for any night of the week.
Print
Broccoli Pasta with Garlic, Red Pepper Flakes, and Parmesan Recipe
- 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
Description
A simple, fresh, and flavorful broccoli pasta recipe featuring tender broccoli florets and al dente short pasta tossed in a garlicky olive oil sauce with a touch of heat from red pepper flakes and finished with fragrant basil and savory Parmesan cheese.
Ingredients
Vegetables
- 1 pound fresh or frozen broccoli
- 1 handful basil leaves
Pasta & Staples
- 12 ounces short pasta (conchiglie, orecchiette, rotini, or another type)
- 1 gallon (3½ liters) water
- 1 tablespoon salt (for boiling water)
Seasonings & Oil
- 3 tablespoons extra virgin olive oil
- 2 cloves garlic, pressed, grated, or thinly sliced
- ¼ teaspoon red pepper flakes or thinly sliced red chili (adjust to taste)
Cheese
- ½ cup grated Parmesan cheese
- Shaved Parmesan for garnishing
Instructions
- Prepare the broccoli: Bring a large pot with 1 gallon (3½ liters) of water and 1 tablespoon of salt to a boil. Add the broccoli and cook until tender but still bright green, about 3-4 minutes for fresh broccoli or slightly less for frozen. Drain and set aside.
- Cook the pasta: In the same boiling salted water, cook the 12 ounces of pasta according to package instructions until al dente. Reserve about ½ cup of pasta cooking water before draining the pasta.
- Sauté garlic and chili: In a large skillet or pan, heat 3 tablespoons of extra virgin olive oil over medium heat. Add the pressed or thinly sliced garlic and ¼ teaspoon red pepper flakes or sliced chili. Cook gently until the garlic is fragrant and lightly golden, about 1-2 minutes, taking care not to burn it.
- Toss pasta and broccoli: Add the drained pasta and cooked broccoli to the pan with the garlic oil. Toss well to coat everything evenly. If the mixture seems dry, add a splash of the reserved pasta cooking water to loosen the sauce.
- Add cheese and basil: Stir in ½ cup of grated Parmesan cheese to the pasta and broccoli mixture. Tear and add the basil leaves, tossing gently to combine all flavors together.
- Serve and garnish: Divide the broccoli pasta among plates or bowls. Garnish with shaved Parmesan cheese and an extra drizzle of olive oil if desired. Serve immediately while warm.
Notes
- Using fresh broccoli provides more texture, but frozen broccoli works well for convenience.
- You can substitute Parmesan with Pecorino Romano or a vegetarian hard cheese if preferred.
- Adjust the red pepper flakes to your heat tolerance.
- Reserve some pasta cooking water to help bind the sauce if needed.
- This dish pairs beautifully with a light white wine or sparkling water with lemon.
Keywords: broccoli pasta, garlic broccoli pasta, Italian pasta recipe, vegetarian pasta, easy pasta dishes, quick dinner recipes
