Look, I make a lot of pasta recipes and this broccoli pasta is one I make on repeat. Known in Italy as pasta con broccoli, it’s simple, light, and full of flavor. Made with an olive oil, garlic and lemon base, this recipe proves you can make something rich and flavorful with no cream in sight! I love topping it with a handful of toasted panko crumbs for crunch. To me, this is what good pasta is all about. Enjoy!
Hi! I am honestly so excited for you to make this recipe. It's one of my favorite things to make and it shows you don't need 100 ingredients to make something truly delicious. If you want to make it into more of a complete meal then you could throw some sliced chicken breast or thighs on top but it really is fab on it's own.
This has come out of recipe testing my Broccoli and Sausage Pasta which is also a must try. I wanted to create a stand alone vegetarian option and I'm so happy with it. If you are looking for a creamy sauce next time then try my Creamy Bacon Pasta Recipe as it's packed with broccoli too. It's my favorite vegetable for pasta, what can I say!
Main ingredient notes
Pasta - Use any type of pasta but I do find my method of mixing in the parmesan works best with a long shape like spaghetti or fettuccine.
Fresh broccoli - Obviously! You need a pretty big head so you might need 2 x small ones if you can't a big one. More is more in this case!
Parmesan cheese - It's best to grate your own, pre-grated parm has additives and won't melt as well. I love to use a smoothie maker to blend it into a powder otherwise a microplane or star side of a box grater will be perfect.
Red pepper flakes - Also known as chilli flakes. Use more or less depending on your spice preference. Even a little pinch for a mini zing is really nice.
Lemon juice - Please don't skip this, it really adds such a fresh flavor note.
Panko crumbs - a totally optional topping! Panko is a Japanese breadcrumb that is really easy to find in grocery stores. I love toasting them in olive oil until golden. It adds a toasty crunch to the top of any pasta dish.
The best way to mix parmesan cheese into a sauce
Mixing parmesan into a sauce with no cream can be a little tricky. It has a habit of clumping up into stringy balls. I have perfected a method that I use in my amazing Cacio e Pepe recipe. It involves letting the grated cheese melt on top of the pasta in your pan then spinning it really fast with tongs. Make sure you watch the video in recipe card to see it in action!
How to make this recipe
The full ingredient list, method and short video are in recipe card below this is just a quick visual reference.
ONE: Boil your broccoli florets in well salted water then remove with a slotted spoon or spider strainer. Boil your pasta in the same water.
TWO: Put the olive oil and garlic in a large skillet cold and bring up to a slight sizzle over a medium-low heat.
THREE: Add the red pepper flakes and sizzle for 30 seconds.
FOUR: Add the cooked broccoli and turn the heat down to low while you wait for your pasta to cook.
FIVE: Use a wooden spoon or potato masher to mash the broccoli pieces. Add ½ cup of the pasta water and let it simmer for a couple of minutes.
SIX: Add the lemon juice and black pepper followed by your cooked pasta and toss.
SEVEN: Arrange the pasta in an even layer, turn your heat to low and sprinkle the grated parmesan cheese on top. Let it melt for 1 - 2 minutes undisturbed.
EIGHT: Use tongs to spin the pasta around and around really quickly until the parmesan has melted into the broccoli sauce. Watch video in recipe card!
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Tips for the best broccoli pasta ever
- Cook your pasta in the same water as the broccoli, it infuses some extra flavor. A side note is to not use too much water! Pasta needs much less water than you think. Please check out my Guide to Cooking Pasta Perfectly!
- I tend to undercook all dried pasta by a minute from package directions. This way it can gently bubble away in the sauce at the end and remain al dente.
- Grate your own parmesan. I love using a smoothie maker (something with a blade) to grind it into a powder, it melts so nicely! It just needs to be really finely grated so a microplane or the star side of a box grater is great too.
- Start your olive oil and garlic in a cold pan. This might seem strange but it's a great way to really infuse the oil with the garlic flavor. Fresh garlic cloves are always best!
How to cook the perfect pasta
Ever wondered the what the perfect salt to water ratio is? This guide is a must for you!
Some questions you might have
You definitely can but it will be even softer when cooked so maybe bring boiling time down to 2 mins. You could also run it under cold water in a colander to keep it from over cooking.
I do! I use at least an inch of the stems, just discard the really woody end. Slice it nice and thinly.
This is a wonderful vegetarian option but you could add some cooked chicken through the sauce if you like. You could also check out my Broccoli and Sausage Pasta.
If you have leftovers I will be SHOCKED! It will keep in an airtight container in the fridge for 2 - 3 days. Note it will be a bit drier when you re-heat.
Some other vegetarian recipes to try
If you loved this broccoli pasta please check out my full pasta recipe collection for lots of different pasta dishes! Here are a few to add to the list for next time.
Did you make this recipe?
I would LOVE it if you could leave a review and star rating down below. Also please tag me on Instagram if you share a photo of the dish!
Recipe
A Quick and Insanely Delicious Broccoli Pasta Recipe
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Ingredients
If doing the panko crumb topping
- 1 tablespoon olive oil
- ½ cup panko breadcrumbs
Pasta
- 200 grams pasta (I recommend a long shape, see notes)
For the sauce
- 1 large head broccoli (or two small) cut into florets and about an inch of stem sliced thinly
- 4 tablespoons olive oil
- 3 garlic cloves finely chopped/minced
- ¼ - ½ teaspoon red pepper flakes
- ½ teaspoon black pepper
- 1.5 tablespoons lemon juice
- 40 grams parmesan cheese finely grated
- salt to taste
Instructions
- The short video below will really help!
For the panko topping
- Heat the olive oil in a fry pan over a medium heat.
- Add the breadcrumbs, mix well to evenly coat then toast 3 - 4 minutes until golden brown. They can turn quick so don't leave them alone and stir often so they brown evenly.
For the broccoli and pasta
- Boil the broccoli in well salted water for 3 minutes. Do not drain! Remove with a slotted spoon into a sieve or colander and then boil your pasta in the same water straight away.
For the sauce
- While pasta is boiling, put the oil and garlic in a cold fry pan big enough to hold all the pasta at the end. Place it over a gentle heat to bring up to a gentle sizzle. It helps infuse the oil with the garlic doing it from cold.
- When sizzling add the red pepper flakes and let them cook for 30 seconds. The garlic shouldn't brown so turn heat down if you need.
- Add the cooked broccoli in and on a very ow heat let it gently cook while your pasta finished boiling. I use a wooden spoon to mash it up slightly.
- When the pasta is a minute away from being done scoop half a cup of pasta water out of pot and add to broccoli mixture. Turn heat up slightly to bring it to a simmer.
- Add the lemon juice and pepper in and mix through.
- Add your cooked pasta into fry pan (I do this straight from the water pot with tongs so I can use any of the left over pasta water if I need).
- Toss the pasta with the sauce then arrange the pasta in an even layer.
- Turn your heat down and sprinkle the grated parmesan cheese on top in an even layer then let it gently melt on top for 1 - 2 minutes undisturbed!
- Using tongs spin the pasta around and around quickly until the cheese is incorporated.
- Serve with some extra grated parmesan and the panko on top if using. Enjoy!
Sarah says
Quick, easy and so delicious!
Emilie Pullar says
Hi Sarah, thank you so much! I love when people like this one as it's probably the recipe of mine I personally make the most! 🙂
SwissKiwi says
Awesome , easy, tasty and healthy Monday dinner
Emilie Pullar says
Thanks so much, so glad you enjoyed it!! 🙂