Broccoli Pasta Recipe
This creamy broccoli pasta recipe (pasta con broccoli) transforms simple ingredients into a comforting Italian meal in just 30 minutes. Tender broccoli is partially blended and tossed with garlic, olive oil, starchy pasta water, and freshly grated Parmigiano for a silky sauce.
Servings: 4 -6 servings
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
Calories: 609kcal | Carbohydrates: 79g | Protein: 25g | Fat: 22g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Cholesterol: 17mg | Sodium: 459mg | Potassium: 736mg | Fiber: 7g | Sugar: 6g | Vitamin A: 1180IU | Vitamin C: 138mg | Calcium: 394mg | Iron: 3mg
