0 from 9 votes
Broccoli Pasta Recipe
Quick, easy, and delicious, this broccoli pasta recipe combines tender broccoli with onion, garlic, and Parmigiano cheese for a creamy, healthy Italian meal that's ready in 30 minutes. Perfect for busy weeknights!
Prep Time
5 mins
Cook Time
5 mins
Total Time
20 mins
Servings: 4 -6 servings
Calories: 609 kcal
Course:
Main Course
Cuisine:
Italian
Ingredients
- 350 g dried short pasta 12 ounces, small shells, Ditalini, or orecchiette work well
- 1 large broccoli cut into small florets
- 4 tablespoons extra-virgin olive oil
- 2-3 cloves garlic thinly sliced
- ½ cup yellow onion finely chopped
- ¼ teaspoon red pepper flakes
- salt and black pepper to taste
- 1 cup Parmigiano Cheese or more!, freshly grated, plus more for serving
- 1 cup reserved pasta cooking water
- Optional: 1-2 teaspoons fresh lemon zest and 1 teaspoon lemon juice freshly squeezed
Instructions
- Begin by bringing a large pot of salted water to a boil. Add the broccoli florets and cook them until tender, about 5–7 minutes. Once done, use a slotted spoon to remove the broccoli, but keep the water boiling for the pasta.
- In a large skillet, heat the olive oil over medium heat, then add the sliced garlic, chopped onion, and red pepper flakes. Sauté until the onion becomes soft and translucent, which should take about 3–4 minutes.
- Add the boiled broccoli florets to the skillet with the garlic and onions. Using a wooden spoon or fork, gently mash the broccoli in the pan, combining it with the oil and aromatics to create a chunky texture.
- Meanwhile, according to package instructions, cook the pasta in the same boiling water used for the broccoli until al dente—reserve 1 cup of the cooking water.
- Add 1 cup of the pasta water to a blender with about 1 cup of the cooked broccoli. Blend until smooth.
- Add the cooked pasta to the pan with the broccoli mixture, pouring in the blended broccoli mixture gradually along with the grated Parmigiano cheese. Stir continuously to create a smooth, creamy sauce that fully coats the pasta and broccoli. For extra brightness, add the optional lemon zest and juice. Adjust seasoning with salt and black pepper as desired.
- Serve the pasta hot, garnishing with extra grated Parmigiano cheese if desired. Buon appetito!
Cup of Yum
Notes
- TIPS:
- Salt the pasta water generously – it should taste like the sea. This is the foundation of flavor for both the pasta and broccoli.
- Cook pasta al dente – this keeps it firm enough to hold the sauce perfectly without becoming mushy.
- Don’t overcook the broccoli – keep it just tender; this allows it to mash easily but still keeps some texture in the dish.
- Reserve pasta water – this starchy water is essential for binding and creating a creamy sauce when combined with the cheese.
- Use freshly grated Parmigiano – pre-grated cheese won’t melt as smoothly and lacks that bold, fresh flavor.
- Mash the broccoli just right – leave some small chunks for a satisfying bite and a rustic texture.
- Add lemon zest at the end – for a burst of fresh, Italian brightness that won’t overpower the other flavors.
Nutrition Information
Calories
609kcal
(30%)
Carbohydrates
79g
(26%)
Protein
25g
(50%)
Fat
22g
(34%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
2g
Monounsaturated Fat
12g
Cholesterol
17mg
(6%)
Sodium
459mg
(19%)
Potassium
736mg
(21%)
Fiber
7g
(28%)
Sugar
6g
(12%)
Vitamin A
1180IU
(24%)
Vitamin C
138mg
(153%)
Calcium
394mg
(39%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4-6 servings
Amount Per Serving
Calories 609
% Daily Value*
| Calories | 609kcal | 30% |
| Carbohydrates | 79g | 26% |
| Protein | 25g | 50% |
| Fat | 22g | 34% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 12g | 60% |
| Cholesterol | 17mg | 6% |
| Sodium | 459mg | 19% |
| Potassium | 736mg | 16% |
| Fiber | 7g | 28% |
| Sugar | 6g | 12% |
| Vitamin A | 1180IU | 24% |
| Vitamin C | 138mg | 153% |
| Calcium | 394mg | 39% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.