broccoli and pasta recipe
The Best broccoli and pasta recipe
I’ve made this recipe for my kids since they were little, and they’ll happily eat it cold from the fridge or warmed up with a sprinkle of cheese. It’s forgiving—if the pasta gets slightly overcooked, the broccoli softens enough to still taste good, and the sauce clings well enough that it doesn’t feel like a mess. It’s also a great way to use up any leftover pasta or broccoli from the grocery store, so it’s practical for busy days. And honestly? It’s the kind of meal that feels special but doesn’t require a fancy presentation—just a little love in the kitchen.
Creamy Garlic Broccoli Pasta with Parmesan
A simple, flavorful pasta dish where tender broccoli florets are tossed in a creamy garlic sauce with Parmesan. Perfect for a quick weeknight meal.
🥘Ingredients
- 8 oz pasta (penne or fusilli)
- 2 cups broccoli florets
- 2 tbsp olive oil
- 1 tsp red pepper flakes (optional)
- 1 cup heavy cream
- 3 cloves garlic, minced
- 1 cup shredded Parmesan cheese
- 1/2 cup grated Pecorino Romano (optional)
- Salt and black pepper to taste
👨🍳Directions
-
1
Cook pasta according to package instructions until al dente. Reserve 1/2 cup pasta water before draining. -
2
In a skillet, heat olive oil over medium heat. Add broccoli florets and red pepper flakes (if using). Cook for 5–6 minutes until bright green and tender-crisp. -
3
In the same skillet, sauté garlic in the remaining oil for 30 seconds until fragrant. Pour in heavy cream and simmer for 3–4 minutes until slightly thickened. -
4
Add drained pasta to the skillet, tossing to coat in the sauce. Stir in Parmesan and Pecorino (if using) until melted and creamy. -
5
Adjust seasoning with salt and pepper if needed. Serve immediately with extra cheese on top if desired.
🔧Equipment
- Large pot
- Skillet
- Mixing bowls
📊Nutrition Facts (per serving)
📝Notes
- For extra richness, stir in 1 tbsp butter at the end of cooking.
- Use broccoli stems too—they cook beautifully and add texture.
- To make it lighter, swap heavy cream for half-and-half or coconut milk.
Watch Video Of How Creamy Garlic Broccoli Pasta with Parmesan Works
❓ Frequently Asked Questions About Creamy Garlic Broccoli Pasta with Parmesan
1. What is the best way to prepare broccoli to keep it crisp and flavorful?
Blanching the broccoli in boiling water for about 2 minutes before draining and immediately tossing it with the pasta ensures it stays bright green and retains its crisp texture. You can also lightly sauté it in olive oil for a few minutes before adding it to the dish for extra flavor.
2. Can I substitute any of the pasta shapes in this recipe?
Yes, you can use any short or medium-length pasta shape, such as penne, fusilli, or even spaghetti, as long as they hold up well to the boiling water and won’t break easily. For a softer texture, consider using whole wheat or chickpea pasta.
3. How do I prevent the broccoli from turning mushy?
To avoid mushiness, handle the broccoli gently after blanching or sautéing. Avoid overcrowding it in the pan or steamer, and cook it just until tender-crisp. If using a steamer basket, ensure it sits securely to prevent water from dripping onto the broccoli.
4. What can I use if I don’t have garlic powder or red pepper flakes?
If you’re out of garlic powder, finely minced fresh garlic works just as well. For red pepper flakes, you can skip them entirely for a milder flavor or use a pinch of smoked paprika for a subtle smoky twist.
