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
Scale
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