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This hearty broccoli pasta has been my weeknight savior countless times when I need something both nourishing and quick to satisfy the whole family. The beautiful marriage of tender broccoli with garlic-infused olive oil creates a light yet satisfying meal that never feels like a compromise.
I originally created this dish during a particularly hectic week when I needed something healthy but had zero energy for complicated cooking. Now it appears on our table at least twice a month by popular demand.
Ingredients
- Pasta: 12 oz any variety works but I prefer shapes that catch the sauce like orecchiette or fusilli
- Broccoli: one full head gives the perfect veggie to pasta ratio and adds beautiful color
- Extra virgin olive oil: quality matters here as it forms the base of the simple sauce
- Fresh garlic: minced brings essential aromatic flavor that defines the dish
- Red pepper flakes: optional but provides a gentle background warmth
- Lemon juice and zest: brightens everything and cuts through the richness
- Parmesan cheese: adds salty umami depth and helps create a light sauce when melted
Step-by-Step Instructions
- Blanch the Broccoli:
- Add broccoli florets to generously salted boiling water and cook just until tender about 2 to 3 minutes. The key is to keep them bright green with a slight bite. Remove with a slotted spoon while preserving the cooking water which is now infused with broccoli flavor.
- Cook the Pasta:
- Use the same broccoli flavored water to cook your pasta following package directions until perfectly al dente. This typically takes 8 to 10 minutes depending on your pasta shape. Reserve about a cup of the starchy pasta water before draining.
- Create the Garlic Oil Base:
- Gently warm olive oil in a large skillet over medium heat then add your minced garlic and optional red pepper flakes. Let them sizzle for just 30 seconds until fragrant but not browned. This infuses the oil with flavor without burning the garlic which would turn bitter.
- Combine Components:
- Roughly chop the blanched broccoli creating some smaller bits that will cling to pasta and some larger pieces for textural contrast. Add to the garlic oil and toss to coat every piece. Add your drained pasta to the skillet along with lemon zest and juice if using. Season generously with salt and freshly ground pepper.
- Finish with Cheese:
- Remove the skillet from heat then sprinkle in the grated Parmesan. Toss everything together allowing the residual heat to melt the cheese. If the mixture seems dry add splashes of reserved pasta water until you reach a silky consistency that lightly coats each piece of pasta.
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The humble broccoli transforms completely in this dish. Growing up I disliked broccoli intensely until I discovered the magic of pairing it with pasta and good olive oil. This recipe changed my relationship with this nutritional powerhouse and showed me that vegetables can be the star not just a reluctant side dish.
Make It Your Own
This pasta welcomes endless variations depending on what you have on hand. Try adding roasted cherry tomatoes for sweetness and acidity or toss in a can of drained white beans for extra protein and fiber. For meat eaters crispy pancetta or prosciutto adds wonderful savory notes that complement the broccoli beautifully.
Storage Tips
Store leftover pasta in an airtight container in the refrigerator for up to 4 days. When reheating add a splash of water or olive oil before microwaving to revive the sauce. The flavors often deepen overnight making this dish sometimes even better the next day. I often make a double batch specifically for planned leftovers.
Perfect Pairings
Serve this pasta alongside a simple green salad dressed with lemon vinaigrette for a complete meal. For a more substantial dinner add a side of garlic bread to soak up any remaining sauce. A crisp white wine like Pinot Grigio or Sauvignon Blanc makes an excellent beverage pairing that enhances the bright flavors of the dish.
Common Queries
- → Can I use a different type of pasta?
Absolutely! Any pasta shape works well—try penne, fusilli, or even gluten-free options for variety.
- → How can I make the dish vegan?
Replace Parmesan with nutritional yeast or your favorite vegan cheese alternative for a fully plant-based version.
- → Is it possible to add protein?
Yes, stir in grilled chicken, sautéed shrimp, or toasted nuts such as almonds or walnuts to boost protein content.
- → Do I need to use lemon?
Lemon juice and zest add brightness, but you may omit them or swap for another citrus to suit your taste.
- → How should leftovers be stored?
Keep leftovers in an airtight container in the refrigerator for 3–4 days. Reheat gently with a splash of water for best texture.
- → Can the broccoli be cooked with the pasta?
Yes, save time by cooking both together in the same pot. Just remove the broccoli early to prevent overcooking.