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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!
Serve with grilled chicken or shrimp.

Why you’ll love this pasta…
This creamy broccoli pasta recipe (pasta con broccoli, as we call it) is a true gem- it’s packed with fresh, simple ingredients that bring tons of flavor. The combination of tender broccoli, savory garlic, and nutty Parmigiano creates an incredibly satisfying, creamy sauce that coats every bite of pasta- a recipe the whole family will love.
Broccoli is the star ingredient, rich in fiber, vitamins, and antioxidants. The olive oil adds heart-healthy fats, while the whole dish offers a balanced mix of protein, carbs, and veggies without being too heavy.
It’s Italian simplicity—comforting, nourishing, and bursting with fresh flavor! You’ll also love my broccoli sausage pasta.

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.
- Olive oil – high-quality extra virgin olive oil brings richness and depth to the dish.
- Fresh Garlic – thinly sliced garlic infuses the dish with aromatic, savory notes.
- Yellow onion – finely chopped for a slightly sweet, mellow flavor that balances the garlic.
- Red pepper flakes – just a pinch adds a gentle, warming heat.
- Salt and black pepper – essential for seasoning and bringing out the natural flavors.
- Parmigiano cheese (parmesan cheese) – freshly grated for a nutty, salty, and creamy element in the sauce.
- Reserved pasta water – starchy pasta water helps bind the sauce, making it smooth and creamy.
- Lemon zest and juice (optional) – for a bright, citrusy finish that lifts the overall flavor. This is traditional in the Italian broccoli pasta recipe.
See the recipe card for quantities.
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.

Let cook until soft and fragrant.

Add the blanched broccoli to the pot.

Add broccoli and mix.

Blend part of the broccoli mixture 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.

FAQs
Yes, you can! Thaw and cook it until just tender. Fresh broccoli gives a slightly better texture, but frozen is a convenient alternative.
Use enough reserved pasta water to reach your desired consistency. Stirring the pasta frequently as you add the water helps keep the sauce smooth.
Definitely! Toss in cooked Italian sausage, crispy pancetta, or even grilled chicken for a heartier meal.
Yes! Cook the broccoli first until tender, remove it, then use the same water to cook the pasta (as I do in this recipe). This method adds extra flavor and saves time.

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.
- 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.
Substitutions and Variations
- Pasta: Use spaghetti or fettuccine instead of short pasta for a different texture.
- Broccoli: Substitute with broccolini or cauliflower for a similar earthy flavor.
- Cheese: Swap Parmigiano with Pecorino Romano for a sharper taste, or try a sprinkle of ricotta for creaminess.
- Heat: Add a pinch more red pepper flakes for extra spice or omit if you prefer it milder.
- Garlic: Use roasted garlic for a sweeter, more subtle garlic flavor.
- Lemon: If you want a richer sauce, skip the lemon and add a bit of heavy cream.
- Herbs: Toss in fresh basil or parsley for added freshness and color.
These variations let you personalize the dish while keeping it simple and delicious!
How to Store and Reheat
To Store: Transfer cooled pasta to an airtight container and refrigerate for up to 3 days.
To Reheat: Warm on the stovetop over low heat, adding a splash of water or extra olive oil to revive the sauce. Alternatively, microwave in short bursts, stirring between each to ensure even heating.

More Simple Pasta Recipes
Looking for other recipes like this? Try these:
Serving Suggestions
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Print
Broccoli Pasta Recipe
- Total Time: 20 minutes
- Yield: 4–6 servings 1x
Description
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!
Ingredients
- 350g / 12 oz dried short pasta (small shells, Ditalini, or orecchiette work well)
- 1 large head of broccoli, cut into small florets
- 4 tablespoons extra-virgin olive oil
- 2–3 cloves garlic, thinly sliced
- 1/2 cup yellow onion, finely chopped
- 1/4 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
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.
- Prep Time: 5 min
- Cook Time: 15 minutes
- Category: Savory
- Method: Italian
- Cuisine: Italian
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 Iโm from we call it gravy). My husband canโt tolerate cooked tomatoes.
Yes! This is a delicious recipe for that. You will also love my broccoli and sausage pasta! Enjoy.