Broccoli Pasta Recipe
I used to assume that spaghetti had to be full of heavy cream and cheese to taste delicious. That’s how we always did it when I was a kid. I was a little unsure when my husband tried to throw in broccoli one night.
I was wrong about wanting all that cheese and cream. This broccoli pasta shows that you can produce a pretty good meal with just a few simple ingredients if you cook them the proper way. And the best part? You won’t feel like you need to take a nap after it.
Why You’ll Enjoy This Broccoli Pasta
- Quick weekday dinner: This pasta recipe is great for those hectic nights when you need a filling supper but don’t have time to spend hours in the kitchen. It just takes 25 to 40 minutes to make.
- Easy on the wallet: This dish only needs a few common pantry items plus fresh broccoli, so it’s easy on your pocketbook while still tasting wonderful.
- Nutritious and filling: Whole grain pasta and fresh broccoli together give you a wonderful mix of carbs and vegetables, making this a healthier choice for pasta.
- Vegetables that kids will like: The broccoli gets delightfully seasoned and soft, making this a terrific method to persuade your family to eat their vegetables without any trouble.
- Easy to clean up: You only need one pot for the pasta and one pan for the broccoli, so you won’t have to spend as much time washing dishes and more time enjoying your meal.
Time to Get Ready
10 to 15 minutes
Time to Cook
15 to 25 minutes
Total Time
25 to 40 minutes
How Hard It Is
Simple
Estimated Nutrition
Estimated nutrients for the complete recipe, not including any optional ingredients:
- 900 to 1100 calories
- 40 to 50 grams of protein
- Fat: 50 to 60 grams
- 90 to 100 g of carbohydrates
What Type of Broccoli Should I Use?
This pasta recipe is great with regular green broccoli, which is also known as Calabrese broccoli. If you like the milder, sweeter taste of broccolini, you may use that instead. When you go to the store, look for broccoli heads that are dark green and have tight, compact florets. If they are yellow or blooming, they are no longer fresh. The best broccoli for this recipe is fresh, but if you don’t have any, frozen broccoli florets will work. Just know that the final dish might be a little softer. Cut your broccoli florets into pieces that are about the same size so they cook evenly. Don’t forget to use the stems too; they’re absolutely OK to eat and give a pleasant crunch when you slice them thinly.
Choices for Replacements
This basic spaghetti meal is easy to change based on what you have in your kitchen:
- You can use cauliflower, broccolini, or even Brussels sprouts instead of broccoli. Cut them into pieces that are about the same size and cook them until they are cooked but still crunchy.
- Fusilli, rotini, or bow ties are all good choices for penne pasta. Whole wheat spaghetti or chickpea pasta are better for you. Just look at the package to see how long it takes to cook, as it may be different.
- Use Pecorino Romano or Grana Padano instead of fresh Parmesan for the greatest flavor. If you don’t want dairy, try nutritional yeast. Start with 1/4 cup and add more to taste.
- You can use normal olive oil instead of extra virgin olive oil, or even butter if you want. Try avocado oil for a distinct taste.
- If you don’t have red pepper flakes, you can use a pinch of cayenne pepper instead. If you don’t want any heat, you can omit this step. Black pepper by itself works just fine.
Things to Put in
- 1 big head of broccoli, cut into small pieces
- 2 tablespoons of olive oil that is extra virgin
- Three cloves of garlic, minced
- 1/4 teaspoon of ground red pepper
- Salt and black pepper, to taste
- 12 ounces of pasta with shells
- 1 cup of parmesan cheese that has just been grated
Be Careful Not to Make These Mistakes When You Cook
The worst thing you can do when making broccoli pasta is to overcook the broccoli. This can make it mushy and unappetizing. Instead, blanch it for 2 to 3 minutes, or until it is brilliant green and still a little crunchy. Not conserving enough pasta water before draining it is another typical mistake. To make a smooth sauce that coats your pasta flawlessly, you need to save at least 1 cup of that starchy liquid. Add the garlic to the oil only after it has been heated over medium heat. Cook it for about 30 seconds, or until it smells good. This will keep it from burning, which makes it taste bad. For the finest taste, add the Parmesan cheese in two steps: half while tossing the hot pasta to provide a creamy coating, and the other half shortly before serving as a finishing touch.
Preparation / Cooking Steps
- Step 1: Cook the broccoli.
Put a lot of salt in a big pot of water and bring it to a boil.
Add the broccoli and simmer it for about 5 minutes, or until it is soft.
After the broccoli is done cooking, put it in a bowl and save 1/2 cup of the water it cooked in for later. - Step 2: Get the broccoli mash ready.
Put some olive oil in a skillet and cook it over medium heat.
Add the cooked broccoli and the water that was saved from the broccoli, along with the garlic and a pinch of red pepper flakes.
Add salt and pepper to taste.
Cook for about 10 minutes, stirring every so often, until the broccoli is soft enough to mash with a spoon.
- Step 3: Boil the pasta
Put the broccoli water back in the same pot and add the pasta of your choice. Cook it according to the package directions until it is al dente.
Once the pasta is done cooking, make sure to drain it well. - Step 4: Mix the broccoli mash with the pasta.
Put the drained pasta in the skillet with the broccoli mash.
Add the Parmesan cheese and mix everything together until it’s all mixed together.
If the sauce looks too thick, add a little bit of the leftover pasta water to make it thinner. - Step 5: Add seasoning and serve
Try the spaghetti dish and add more salt and pepper if it needs it.
Serve right away, with additional Parmesan cheese on top for taste.
What goes well with broccoli pasta?
This easy broccoli spaghetti goes great with some classic Italian sides that will make your meal complete. A fresh green salad with cherry tomatoes and a light vinaigrette is a terrific way to start a meal. Warm garlic bread on the side is also great for soaking up any extra olive oil and cheese from your spaghetti. Grilled chicken breast or Italian-style turkey meatballs are great ways to add protein to these flavors. You could also serve it with roasted cherry tomatoes or sautéed mushrooms on the side for a lighter option. This would add even more vegetables to your dish.
How to Store
Keep it fresh: Do you have any leftovers? Put the broccoli spaghetti in a container that won’t let air in and store it in the fridge for up to four days. The flavors get even better after a day because they all mix together. Keep in mind that pasta tends to soak up sauce over time, so you might want to add a little olive oil when you reheat it.
If you’re planning your meals ahead of time, you may prepare the broccoli and pasta separately up to two days ahead of time. Put them in different containers in the fridge, and when you’re ready to eat, mix them together with the garlic, olive oil, and cheese and heat them up. This stops the broccoli from turning too mushy.
To warm up your pasta, put it in a pan over medium heat with a little water or olive oil. Stir it every once in a while until it is hot all the way through. You may also zap it in the microwave for a few seconds at a time, stirring between each one.