Italian Broccoli Pasta Recipe

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If you’re craving a dish that’s vibrant, comforting, and full of fresh flavor, this Italian Broccoli Pasta Recipe is a must-try. It’s one of those perfect meals that balances tender pasta with crisp, bright broccoli in a garlicky, slightly spicy olive oil sauce, all finished with a generous sprinkle of Parmesan cheese. It’s simple, quick to make, and irresistibly tasty, turning humble ingredients into a dish you’ll want to enjoy again and again.

Ingredients You’ll Need

The beauty of this Italian Broccoli Pasta Recipe lies in its straightforward ingredients, each playing a vital role in bringing a burst of flavor, texture, and color to your plate. From the vibrant green broccoli to the nutty Parmesan, every item is essential.

• 1 pound pasta (penne, fusilli, or orecchiette): These shapes hold the sauce beautifully, giving every bite a perfect coating.
• 1 large head of broccoli, cut into florets: Fresh broccoli adds a delightful crunch and bright, earthy notes.
• 4 tablespoons olive oil: The rich base that carries all the flavors and ensures a silky finish.
• 4 cloves garlic, minced: Garlic delivers a wonderful aroma and depth without overpowering the dish.
• ½ teaspoon red pepper flakes: This adds just a hint of heat to brighten up all the other flavors.
• ½ cup vegetable broth: It steams the broccoli while infusing subtle savory undertones.
• ½ cup grated Parmesan cheese, plus more for serving: Parmesan brings creaminess and a salty, nutty pop.
• Salt and freshly ground black pepper: Essential for balancing and enhancing every ingredient.
• ¼ cup fresh parsley, chopped: Adds freshness and a pop of green color for visual appeal.
• Lemon wedges, for serving (optional): A squeeze of lemon brightens and lifts the entire dish.

How to Make Italian Broccoli Pasta Recipe

Step 1: Prepare the Broccoli

Start by washing your broccoli thoroughly and cutting it into evenly sized florets. This ensures they cook at the same rate. Don’t toss out the stems—peel and chop them finely to add texture and flavor to your pasta sauce.

Step 2: Cook the Pasta

Bring a large pot of salted water to a rolling boil. Add your choice of pasta and cook until al dente according to the package directions. Remember to save about a cup of the cooking water before draining to help loosen the sauce if needed later on.

Step 3: Sauté Garlic and Red Pepper Flakes

In a large skillet or a Dutch oven, heat the olive oil over medium heat. Toss in the minced garlic and red pepper flakes, letting the combination sizzle gently for about a minute. Keep an eye on your garlic—it should be fragrant but not browned, as burnt garlic will add bitterness.

Step 4: Cook the Broccoli

Add the broccoli florets to the pan and stir to coat them evenly in the garlicky oil. Sauté for roughly five minutes, just enough to turn the broccoli a lively bright green and soften it slightly.

Step 5: Steam with Vegetable Broth

Pour in the vegetable broth, stir everything together, then cover your pan. Let the broccoli steam for an additional five to seven minutes until it’s tender-crisp, creating a slightly saucy base that enriches the pasta.

Step 6: Combine Pasta with Broccoli

Now add your cooked pasta directly into the skillet with the broccoli. Toss well so every piece gets coated with the flavorful oil and tender greens.

Step 7: Add Parmesan and Adjust Sauce

Sprinkle in the grated Parmesan cheese and toss again until it melts into the pasta and broccoli, creating a creamy, luscious sauce. If the mixture feels too thick, stir in some reserved pasta water a little at a time to reach your desired consistency.

Step 8: Season and Finish

Season the dish with salt and freshly ground black pepper to taste, then sprinkle the fresh parsley all over for a burst of herbaceous brightness. Your Italian Broccoli Pasta Recipe is ready to delight.

How to Serve Italian Broccoli Pasta Recipe

Garnishes

Finish with extra Parmesan cheese for that irresistible cheesy layer, and consider a squeeze of fresh lemon juice to brighten each forkful. A few more red pepper flakes on top can also add an appealing pop of color and heat.

Side Dishes

This pasta pairs brilliantly with light, fresh sides like a crisp arugula salad dressed with lemon vinaigrette or simple roasted cherry tomatoes. For heartier options, warm garlic bread or a crusty baguette makes a wonderful accompaniment.

Creative Ways to Present

Serve your Italian Broccoli Pasta Recipe in warmed bowls, topped with a sprig of fresh parsley and artfully arranged lemon wedges on the side. For a special touch, drizzle a little good-quality extra virgin olive oil just before serving to enhance the glossy finish.

Make Ahead and Storage

Storing Leftovers

Place any leftover Italian Broccoli Pasta in an airtight container and refrigerate. It should stay fresh for up to three days, making it perfect for quick lunches or dinner on busy days.

Freezing

While the texture of cooked broccoli might soften after freezing, you can still freeze the pasta for up to one month. Use freezer-safe containers or bags, leaving a little room for expansion, and thaw overnight in the fridge before reheating.

Reheating

Reheat gently in a skillet over medium-low heat with a splash of water or broth to keep the pasta moist. Alternatively, microwave on medium power in short bursts, stirring in between, until warmed through without drying out.

FAQs

Can I use a different type of cheese instead of Parmesan?

Absolutely! Pecorino Romano works wonderfully for a sharper flavor, while Asiago or Grana Padano can also offer a delicious twist. Just make sure to use a cheese that melts well to maintain that creamy texture.

What pasta shapes work best for this recipe?

Short, ridged shapes like penne, fusilli, or orecchiette are ideal because they hold onto the sauce and broccoli bits exceptionally well, making every bite flavorful and satisfying.

How spicy is this Italian Broccoli Pasta Recipe?

The red pepper flakes add a gentle warmth without overwhelming the dish. You can easily adjust the amount to your preference, leaving them out entirely if you prefer no heat.

Can I make this recipe vegan?

Yes! Simply swap out the Parmesan cheese for a vegan cheese alternative or nutritional yeast, and double-check your vegetable broth for any animal ingredients. The olive oil and garlic base provide plenty of savory flavor on their own.

Is it better to steam the broccoli or boil it?

Steaming with vegetable broth as in this recipe preserves the broccoli’s bright color, crunch, and nutrients much better than boiling, which can sometimes leave it mushy and less vibrant.

Final Thoughts

This Italian Broccoli Pasta Recipe is truly a celebration of simple ingredients coming together to create something comforting and vibrant. It’s perfect for weeknight dinners when you want something both quick and nourishing. Give it a try—you might just find it becoming one of your go-to dishes that everyone asks for again and again.

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Italian Broccoli Pasta Recipe

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3.9 from 265 reviews

• Author: admin
• Total Time: 25 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

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Description

This Italian Broccoli Pasta is a quick and flavorful vegetarian dish featuring tender broccoli florets sautéed with garlic and red pepper flakes, tossed with al dente pasta, vegetable broth, and Parmesan cheese. Finished with fresh parsley and optional lemon wedges, it’s perfect for a light, satisfying meal in just 25 minutes.

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Ingredients

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Pasta and Vegetables

• 1 pound pasta (penne, fusilli, or orecchiette)
• 1 large head of broccoli, cut into florets

Sauce and Seasoning

• 4 tablespoons olive oil
• 4 cloves garlic, minced
• ½ teaspoon red pepper flakes (adjust to taste)
• ½ cup vegetable broth
• ½ cup grated Parmesan cheese, plus more for serving
• Salt and freshly ground black pepper, to taste
• ¼ cup fresh parsley, chopped
• Lemon wedges, for serving (optional)

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Instructions

1. Cut the Broccoli: Wash the broccoli and cut it into small, even-sized florets to ensure even cooking. Peel and chop the stem if desired to include it in the dish.
2. Boil the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Reserve about 1 cup of pasta water before draining.
3. Drain the Pasta: Drain the pasta in a colander and set aside for later use.
4. Heat the Olive Oil: In a large skillet or Dutch oven, warm the olive oil over medium heat to prepare for sautéing.
5. Add Garlic and Red Pepper Flakes: Add the minced garlic and red pepper flakes. Sauté for about 1 minute until garlic is fragrant but not browned to avoid bitterness.
6. Add the Broccoli: Stir in the broccoli florets, coating them well with the olive oil and garlic mixture.
7. Sauté the Broccoli: Cook the broccoli for about 5 minutes until it turns bright green and starts to become tender.
8. Add Vegetable Broth: Pour in the vegetable broth, stir, then cover the skillet and steam the broccoli for 5–7 minutes until tender-crisp.
9. Add the Pasta: Add the cooked pasta to the skillet and toss to combine with the broccoli and sauce.
10. Add Parmesan Cheese: Sprinkle grated Parmesan over the pasta and toss until well melted and evenly distributed. Add reserved pasta water a little at a time if the sauce needs loosening.
11. Season to Taste: Season the dish with salt and freshly ground black pepper according to your preference.
12. Garnish with Parsley: Sprinkle fresh chopped parsley over the pasta for a fresh herbal note.
13. Serve Immediately: Plate the pasta and serve topped with extra Parmesan cheese and optional lemon wedges for a bright finishing touch.

Notes

• Use any short pasta shape like penne, fusilli, or orecchiette for best results.
• Adjust red pepper flakes for desired level of spiciness.
• Peeling and chopping the broccoli stem adds texture and reduces waste.
• Reserved pasta water helps achieve a smooth and silky sauce consistency.
• Lemon wedges add a lovely brightness but are optional.
• For a vegan version, substitute Parmesan with nutritional yeast or vegan cheese.

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: Italian