Broccoli Pasta Recipe (Easy & Only 20 Minutes)
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This Broccoli Pasta Recipe turns simple ingredients into a creamy, comforting Italian meal—no heavy cream needed. Tender broccoli is cooked until soft, partially blended, and tossed with garlic, onion, olive oil, and freshly grated Parmigiano for a silky sauce that coats every bite. It’s wholesome, flavorful, and ready in about 30 minutes.
If you love easy Italian pasta dishes, you’ll also enjoy my pistachio pesto pasta for another quick, flavor-packed favorite.
Quick Look at This Recipe
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Servings: 4-6 people
- Dietary Info: Vegetarian
- Method: Broccoli is simmered until tender, partially blended, then tossed with al dente pasta, garlic, olive oil, reserved pasta water, and freshly grated Parmigiano for a quick stovetop meal.
- Technique: Blend only part of the broccoli and use starchy pasta water to create a natural, creamy emulsion.
- Flavor & Texture: Savory garlic, nutty Parmigiano, and bright lemon zest with a silky sauce that’s creamy yet rustic, coating every bite of pasta.
Why you’ll love this family favorite!
This creamy broccoli pasta recipe (pasta con broccoli, as we call it at home) has always felt like one of those quiet Italian treasures. It’s the kind of dish that doesn’t look flashy, but once you take a bite, you understand. Tender broccoli, gently cooked with garlic and good olive oil, melts into a silky sauce with nutty Parmigiano that clings to every piece of pasta. It’s simple ingredients, treated with care, turning into something truly comforting.
This is the kind of meal I make when I want something nourishing and cozy without spending hours in the kitchen. If we’re making it a full dinner, I love serving it alongside grilled chicken thighs or Redrock grilled shrimp.
It’s pure Italian simplicity—fresh, satisfying, and full of flavor. And if you enjoy this one, you’ll absolutely love my orecchiette with sausage and broccoli, too.
Made With Amore,
“This is the way to eat your vegetables!!! Absolutely delicious, quick and easy to make.
– Lucille
I have made it without the onion and more garlic; both ways are delicious. Pureeing some of the broccoli enhances the sauce. Yet without pureeing it is also delicious. A must make!! Thank you Elena.”
Table of Contents
Simple Ingredients
It’s an easy pasta dish since it uses just a handful of ingredients and can be prepared in under 30 minutes with minimal cleanup.
- Short pasta: Small shapes like shells, Ditalini, or orecchiette work well to catch all the delicious sauce.
- Fresh Broccoli: Fresh broccoli florets are ideal, adding a hearty, green flavor and creamy texture when mashed. Grab some extra broccoli to make this chicken, broccoli and rice casserole for another meal this week.
- Aromatics: Thinly sliced fresh garlic infuses the dish with aromatic, savory notes while yellow onion adds a bit of sweetness that balances the garlic.
- Parmigiano cheese: Freshly grated Parmesan cheese adds a nutty, salty, and creamy element to the sauce.
- Reserved pasta water: Starchy pasta water helps bind the sauce, making it smooth and creamy.
- Lemon zest and juice: Adds a bright, citrusy finish that lifts the overall flavor. This is traditional in the Italian broccoli pasta recipe.
See the recipe card for quantities.
Substitutions and Variations
- Long Pasta: Use spaghetti or fettuccine instead of short pasta for a different texture. For more long pasta recipes try this lemon butter pasta too!
- Use a Different Vegetable: Substitute with broccolini or cauliflower for a similar earthy flavor.
- Cheese Swap: Swap Parmigiano with Pecorino Romano for a sharper taste, or try a sprinkle of ricotta for creaminess.
- Spicy Flavor: Add a pinch more red pepper flakes for extra spice or omit if you prefer it milder.
- Roasted Garlic: Use roasted garlic for a sweeter, more subtle garlic flavor. I also use roasted garlic in these red-skinned mashed potatoes.
- Creamier Sauce: For a richer sauce, skip the lemon and add a bit of heavy cream.
- Herbs: Toss in fresh basil or parsley for added freshness and flavor.
- Add Protein: Add some cooked homemade Italian sausage, crispy pancetta, grilled chicken breasts, or pan-seared shrimp on top of your broccoli pasta. For a vegetarian protein boost, white beans or chickpeas make a great addition.
For other broccoli and pasta dishes, try this sausage broccoli pasta or my cheesy broccoli pasta bake next!
How to Make Broccoli Pasta
You’ll have this delicious, easy broccoli recipe on your table in just a few easy steps. See the recipe card for a printable version of the instructions.
- Steam the broccoli florets in a large pot of water.
- Add the garlic, onion, and a pinch of red pepper flakes to the pan with olive oil, cooking until the garlic is soft and fragrant.
- Add the blanched broccoli to the pot. Stir to combine the broccoli and garlic mixture.
- Transfer a portion of the broccoli mixture to a blender. Blend until smooth.
- Cook the pasta al dente according to package directions (cooking time may vary slightly). Add the pasta to the broccoli mixture with the pureed broccoli and pasta water.
- Stir to combine and add lots of Parmigiano cheese. Enjoy it as a simple main dish with some no-knead Italian bread or as a side to this salmon piccata.
My Pro Tip
Recipe Tips
- Salt the pasta water generously: It should taste like the sea. This is the foundation of flavor for both the pasta and broccoli.
- Don’t overcook the pasta or broccoli: Cook the pasta just to al dente and the broccoli until just tender. This element is key to the texture of the final dish.
- Use freshly grated Parmigiano: Pre-grated cheese doesn’t melt as smoothly and lacks that bold, fresh flavor you get from freshly grated cheese.
- Broccoli texture: Blend only a portion of the broccoli mixture leaving some small chunks for a satisfying bite and a rustic texture.
- Add lemon zest at the end: Add this right at the end for a burst of fresh, Italian brightness that won’t overpower the other flavors. Start small and add adjust slowly for the taste you prefer.
- Storing: Transfer cooled pasta to an airtight container and refrigerate for up to 3 days. Freezing isn’t recommended.
Broccoli Pasta Recipe FAQs
Yes, you can! Thaw it fully and drain well. Cook it in a skillet until just tender to cook off excess moisture. Fresh broccoli gives a slightly better texture, but frozen is a convenient alternative. Since frozen broccoli may still have extra moisture, you may need to add a bit less pasta water.
You likely didn’t add enough reserved pasta water or didn’t toss it long enough. To fix, add warm pasta water 1–2 tablespoons at a time and stir vigorously to loosen and emulsify the sauce.
The creaminess comes from partially blending the broccoli and tossing it vigorously with reserved starchy pasta water and freshly grated Parmigiano. This creates a natural emulsion that coats the pasta.
Yes! Cook the broccoli first until tender, remove it, and then use the same water to cook the pasta (as I do in this recipe). This method adds extra flavor, saves time, and eliminates an extra pot.
This usually happens if the broccoli wasn’t cooked down enough or if too much pasta water was added at once. To fix, let the sauce simmer briefly to reduce and thicken before serving.
Warm your leftovers in a skillet on the stovetop over low heat, adding a splash of water or extra olive oil to loosen the sauce. Alternatively, you can microwave in short bursts, stirring between each to ensure even heating.
Serving Suggestions
This broccoli and pasta recipe pairs well with just about any protein. Try it with everything from baked chicken thighs or juicy thick pork chops, to lighter dishes like baked cod with lemon butter.
If serving on its own, enjoy it with a hearty salad like this Italian chopped salad or warm white bean salad, and some freshly baked no-knead focaccia.
More Easy Vegetable Pasta Recipes
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Broccoli Pasta Recipe
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!
Notes
- Salt the pasta water generously so it tastes like the sea. This seasons both the pasta and the broccoli from the inside out and builds the foundation of flavor.
- Cook the pasta just to al dente and the broccoli until just tender. Overcooking either one will make the final dish mushy instead of silky and balanced.
- Use freshly grated Parmigiano for the best melt and bold, nutty flavor. Pre-grated cheese doesn’t emulsify as smoothly and can leave the sauce grainy.
- Blend only part of the broccoli mixture and leave some small pieces for texture. That combination of creamy and rustic makes every bite more satisfying.
- Add lemon zest at the very end for a bright, fresh finish. Start with a small amount and adjust to taste so it enhances the dish without overpowering it.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Made this last night and it was amazing delicious! I used half cauliflower and half broccoli. The freshly grated cheese made all the difference,
Yum! I love the addition of cauliflower! Delish!
Made this tonight and it was excellent, will definitely make again. I was too lazy to get the blender out and have to wash more dishes, so I skipped that part and just used my fork to mash more of the broccoli, before adding the pasta. Also used jar garlic and added all the spices at once in the beginning, to the olive oil. The pasta water makes this dish wonderful. Also the lemon was great and flavored the dish nicely .
Yay! So happy you didn’t even have to get the blender dirty. It is an easy and healthy dinner any night of the week. Enjoy time and time again.
Easy and yummy pasta recipe that gets my kids to eat ALL their broccoli.
This is the way to eat your vegetables!!! Absolutely delicious, quick and easy to make.
I have made it without the onion and more garlic; both ways are delicious. Pureeing some of the broccoli enhances the sauce. Yet without pureeing it is also delicious. A must make!! Thank you Elena.
Yes!! You are so welcome. I am happy you loved all the ways.
It was very simple to make. I am always looking for recipes without tomato sauce ( where I’m from we call it gravy). My husband can’t tolerate cooked tomatoes.
Yes! This is a delicious recipe for that. You will also love my broccoli and sausage pasta! Enjoy.