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.
Ingredients
Scale
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)
Instructions
- 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.
- 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.
- Drain the Pasta: Drain the pasta in a colander and set aside for later use.
- Heat the Olive Oil: In a large skillet or Dutch oven, warm the olive oil over medium heat to prepare for sautéing.
- 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.
- Add the Broccoli: Stir in the broccoli florets, coating them well with the olive oil and garlic mixture.
- Sauté the Broccoli: Cook the broccoli for about 5 minutes until it turns bright green and starts to become tender.
- Add Vegetable Broth: Pour in the vegetable broth, stir, then cover the skillet and steam the broccoli for 5–7 minutes until tender-crisp.
- Add the Pasta: Add the cooked pasta to the skillet and toss to combine with the broccoli and sauce.
- 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.
- Season to Taste: Season the dish with salt and freshly ground black pepper according to your preference.
- Garnish with Parsley: Sprinkle fresh chopped parsley over the pasta for a fresh herbal note.
- 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
