Quick Broccoli Pasta is a simple yet delicious dish that brings together tender pasta, crisp broccoli florets, and a light, flavorful sauce in just under 30 minutes. It’s a perfect go-to meal for busy weeknights or when you’re looking for something satisfying and nutritious. Whether you dress it up with extra toppings or keep it minimalist, this dish proves that a handful of basic ingredients can deliver big on flavor. Let’s dive into this quick and easy recipe!
Ingredients
For the Pasta:
- 12 oz (340 g) pasta (penne, spaghetti, or fusilli work well)
- 4 cups (500 g) fresh broccoli florets
- 1 tbsp olive oil
- Salt (for the pasta water)
For the Sauce:
- 3 tbsp olive oil
- 3 garlic cloves, minced
- 1 tsp red pepper flakes (optional)
- ½ cup (120 ml) reserved pasta water
- ½ cup (50 g) grated Parmesan cheese (plus more for serving)
- Zest of 1 lemon
- Juice of 1 lemon
- Salt and pepper, to taste
Optional Additions:
- 2 tbsp pine nuts or chopped walnuts (for crunch)
- 1 cup (150 g) cherry tomatoes, halved
- 1 tbsp fresh basil or parsley, chopped
Instructions
1. Cook the Pasta and Broccoli
- Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente.
- In the last 3–4 minutes of pasta cooking time, add the broccoli florets to the boiling water with the pasta.
- Reserve ½ cup of pasta water, then drain the pasta and broccoli together.
2. Prepare the Sauce
- In a large skillet or saucepan, heat 3 tablespoons of olive oil over medium heat.
- Add the minced garlic and red pepper flakes (if using) and sauté for 1–2 minutes, until fragrant. Be careful not to burn the garlic.
3. Combine Everything
- Add the drained pasta and broccoli to the skillet with the garlic oil.
- Stir in the reserved pasta water, grated Parmesan, lemon zest, and lemon juice. Toss everything together until well coated and heated through.
- Season with salt and pepper to taste.
4. Serve
- Transfer the pasta to serving bowls or plates.
- Garnish with extra Parmesan cheese, a drizzle of olive oil, and fresh herbs if desired.
- Enjoy your quick and flavorful broccoli pasta!
Tips
- Cook Broccoli to Your Liking: For firmer broccoli, reduce the cooking time to 2 minutes; for softer broccoli, cook for 5 minutes.
- Pasta Substitutes: Use whole-grain pasta or gluten-free options to suit your dietary needs.
- Extra Protein: Add cooked chicken, shrimp, or chickpeas for a heartier meal.
Storage Instructions
Refrigerator
- Store leftovers in an airtight container for up to 3 days. Reheat gently in a skillet with a splash of water or olive oil to loosen the sauce.
Freezer
- Freezing isn’t ideal as the broccoli may become mushy, but you can freeze the cooked pasta and sauce without the broccoli for up to 2 months.
Variations
- Creamy Broccoli Pasta: Add ½ cup of heavy cream or a dollop of ricotta cheese for a creamy twist.
- Garlic Butter Version: Replace olive oil with butter and toss in a handful of breadcrumbs for a crunchy topping.
- Vegan Option: Use nutritional yeast instead of Parmesan and swap butter for a plant-based alternative.
- Cheesy Broccoli Pasta Bake: Transfer the cooked pasta to a baking dish, sprinkle with mozzarella, and bake at 375°F (190°C) for 10–15 minutes.
Nutrition Details (Per Serving, based on 4 servings):
- Calories: 320
- Protein: 10 g
- Carbohydrates: 50 g
- Fat: 10 g
- Saturated Fat: 2 g
- Cholesterol: 5 mg
- Sodium: 200 mg
- Fiber: 5 g
- Sugar: 3 g
FAQ
Q: Can I use frozen broccoli?
Yes, frozen broccoli works well. Add it to the boiling water with the pasta for the last 4–5 minutes of cooking time.
Q: What’s the best pasta shape for this recipe?
Short pasta like penne, fusilli, or farfalle is ideal, but spaghetti or linguine also work great.
Q: How can I make this dish spicier?
Increase the red pepper flakes or add a dash of chili oil when serving.
Q: Can I make this dish gluten-free?
Absolutely! Use gluten-free pasta, and the rest of the recipe remains naturally gluten-free.