Pasta con Broccoli
This classic pasta con broccoli is one of my favorite recipes to make when I'm short on time but want something that's both comforting and healthy. Tender broccoli florets transform into a rich and creamy sauce with just a little bit of olive oil, pasta water and grated cheese. It's a delicious old-school Italian recipe that only needs five simple ingredients and can be on the table in under 20 minutes!
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What is Pasta con Broccoli?
Pasta con broccoli is a classic Southern Italian dish that's commonly made in home kitchens since it's simple, nutritious and affordable. It comes together with just a head of broccoli, pasta, olive oil, garlic, cheese, salt and pepper.
In my recipe, the broccoli gets boiled in the same water that cooks the pasta, and the sauce is made in the same time it takes for the pasta to cook.
The broccoli gets mashed up with garlic and olive oil until it's almost creamy, then a little bit of grated cheese and pasta water make it even creamier when tossed with the pasta.
Pasta con broccoli is the perfect example of a basic Italian recipe that tastes better than it should!
Not only is it effortless, but it's so delicious and comforting, and actually manages to be pretty healthy too. There's no butter or cream (although adding some won't hurt) and just a little bit of cheese.
Growing up, my mom always made this dish using either broccoli or cauliflower. She typically made it with spaghetti or cappellini, but I've come to love it with a big fat tubular shape like rigatoni, or this snail-shaped pasta I used called lumaconi. I love how the holes fill up with lots of sauce and make each bite that much more satisfying!
This recipe is pretty perfect as-is, but you can always jazz it up with other ingredients like a pinch of chili flakes, lemon, pancetta, or even a few anchovies. But honestly, why mess with perfection?
This has been a staple in Southern Italy for ages, and will definitely become one of your new favorite recipes. It's a no brainer!
Want more easy pasta recipes? Try a classic pasta pomodoro, a simple pantry pasta aglio e olio or a creamy and citrusy pasta al limone.
Why This Recipe Works
- It's rich and comforting, but still healthy and nutritious.
- Comes together in the same time it takes to boil the pasta, all under 20 minutes.
- Needs just five easily accessible ingredients.
- The sauce turns creamy with just mashed broccoli, olive oil and a handful of cheese.
- Delicious as written but with plenty of room for variation.
Ingredients for Broccoli Pasta
Broccoli - Use one large head of broccoli broken down into florets and finely chopped broccoli stems.
Pasta - You can make this with any kind of dried pasta, but I recommend going with a short shape like rigatoni, shells or snails, which get filled up with sauce. Look for pasta that's made with 100% semolina, slow dried and bronze-die extruded.
Olive oil - Use high-quality extra virgin olive oil with a fresh, fruity flavor for the best results! Learn how to choose the right one in my guide to Italian olive oils.
Garlic - Use the freshest garlic you can find. If there's a green shoot in the center, slice the clove lengthwise and remove it to avoid bitterness.
Pecorino Romano - The bold, sharp and salty bite of Pecorino Romano adds great flavor and also creates a creamy consistency with the help of pasta water. You can also substitute for Parmigiano Reggiano, Grana Padano or even caciocavallo.
*Find the full ingredient list in the recipe card below!
Helpful Equipment
- Large pot
- Slotted spoon
- Large skillet
- Colander
How to Make Pasta con Broccoli
- Bring a large pot of well-salted water to a boil.
Pro Tip: Properly salting your pasta water is the best way to guarantee your final dish will be perfectly salted since it seasons the pasta from the inside out. Especially when the main ingredient, like broccoli, isn't bringing any salt. Remember, the water should almost taste like the ocean.
- Cut the broccoli into small florets and peel the tough outer layer from the stem, then slice the stem into bite-sized pieces.
- Add the broccoli to the boiling water and cook until very soft and easily pierced with a knife, about 5-7 minutes. Use a slotted spoon to transfer the broccoli to a bowl, leaving the water in the pot. Bring the water back to a boil.
- Add the pasta to the same pot and cook according to the package directions until al dente.
- While the pasta cooks, heat the olive oil in a large, wide skillet over medium-low heat. Add the garlic and a pinch of salt and cook gently until fragrant, about 1-2 minutes.
Pro Tip: Do not let the garlic brown, or it can produce off flavors and make the sauce bitter.
- Add the cooked broccoli to the skillet and season generously with salt and black pepper.
- Use a wooden spoon to mash the broccoli into the oil, leaving a few small chunks for texture. Cook for a few minutes until the broccoli is well coated and looks saucy, adding a splash of pasta water as needed.
- When the pasta is just shy of al dente, transfer it directly to the skillet along with about ½ cup of pasta water. Stir well and cook over medium heat, adding more pasta water as needed, until the sauce coats the pasta and looks loose and creamy.
- Lower the heat and add the grated Pecorino Romano. Stir continuously until the cheese melts and emulsifies into the sauce. Taste and adjust with more salt and black pepper as needed.
- Serve immediately with more Pecorino Romano and black pepper on top.
Coley's Tips For Success
- This recipe makes two generous servings, but can easily be scaled up to serve more.
- The broccoli should be very soft, not al dente, so it can break down into a creamy sauce.
- A wooden spoon helps mash the broccoli for a more rustic texture without turning it completely smooth. You can also use a potato masher!
Broccoli Pasta Variations
- Use Parmigiano Reggiano or Grana Padano in place of Pecorino Romano for a nutty, sweeter flavor.
- Try using cauliflower in different colors or Romanesco for a unique flavor and fun presentation.
- Stir in a spoonful of ricotta, a knob of butter or a dash of heavy cream at the end for an extra creamy pasta.
- Render some pancetta or guanciale before cooking the garlic for a salty pop.
- Punch up the flavor with lemon zest or a squeeze of juice at the end for brightness.
- Try making a similar Sicilian dish, pasta con broccoli arriminati, which includes saffron, yellow onion, anchovies, pine nuts and has a toasted breadcrumb topping. Any of these additions would be fantastic here!
What to Serve with Broccoli & Pasta
This broccoli pasta is great on its own, but I love serving a nice salad on the side.
Try pairing it with an easy arugula salad with lemon, a classic Caesar salad or a Sicilian inspired fennel and orange salad. A slice of crusty Italian bread or fluffy homemade no-knead focaccia will be perfect to mop up every last bit of the broccoli sauce!
How to Store and Reheat Broccoli Pasta
Pasta should always be cooked and served right away for the best texture. If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat with a splash of water to loosen the sauce.
Broccoli Pasta FAQs
Yes, you can follow the exact same method to make cauliflower pasta. I recommend adding some lemon juice and zest at the end to brighten up the flavor of cauliflower, which is a bit milder and sweeter.
Short dried pasta shapes that can hold onto sauce like rigatoni, ziti, orecchiette, paccheri or calamarata, and any kind of shells like conchiglie or lumaconi are my favorite. However, this recipe will still work well with whatever type of pasta you use, long or short!
Yes! Since the broccoli gets cooked until very soft in this recipe, you can use frozen broccoli florets and add them to the pot straight from the freezer. No need to thaw.
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Pasta & Broccoli Recipe
Ingredients
- 1 large head broccoli about 1 pound
- ½ lb short shaped pasta such as rigatoni
- ¼ cup extra virgin olive oil
- 3 cloves garlic finely minced
- kosher salt
- freshly cracked black pepper
- ¼ cup Pecorino Romano very finely grated, plus more for serving
Instructions
- Bring a large pot of well-salted water to a boil.
- Cut the broccoli into small florets and peel the tough outer layer from the stem, then slice the stem into bite-sized pieces.
- Add the broccoli to the boiling water and cook until very soft and easily pierced with a knife, about 5-7 minutes. Use a slotted spoon to transfer the broccoli to a bowl, leaving the water in the pot. Bring the water back to a boil.
- Add the pasta to the same pot and cook according to the package directions until al dente.
- While the pasta cooks, heat the olive oil in a large, wide skillet over medium-low heat. Add the garlic and a pinch of salt and cook gently until fragrant, about 1-2 minutes.
- Add the cooked broccoli to the skillet and season generously with salt and black pepper.
- Use a wooden spoon to mash the broccoli into the oil, leaving a few small chunks for texture. Cook for a few minutes until the broccoli is well coated and looks saucy, adding a splash of pasta water as needed.
- When the pasta is just shy of al dente, transfer it directly to the skillet along with about ½ cup of pasta water. Stir well and cook over medium heat, adding more pasta water as needed, until the sauce coats the pasta and looks loose and creamy.
- Lower the heat and add the grated Pecorino Romano. Stir continuously until the cheese melts and emulsifies into the sauce. Taste and adjust with more salt and black pepper as needed.
- Serve immediately with more Pecorino Romano and black pepper on top.
Notes
- Properly salting your pasta water is the best way to guarantee your final dish will be perfectly salted since it seasons the pasta from the inside out. Especially when the main ingredient, like broccoli, isn't bringing any salt. Remember, the water should almost taste like the ocean.
- Do not let the garlic brown, or it can produce off flavors and make the sauce bitter.
- This recipe makes two generous servings, but can easily be scaled up to serve more.
- The broccoli should be very soft, not al dente, so it can break down into a creamy sauce.
- A wooden spoon helps mash the broccoli for a more rustic texture without turning it completely smooth. You can also use a potato masher!
