This broccoli pasta is all about simplicity — garlic, olive oil, and a head of broccoli that cooks down until it literally melts into a rich, savory sauce. Not sautéed, not even close to crisp-tender, but soft enough to mash into the pan and coat every piece of pasta.

A bowl of broccoli pasta features rigatoni tossed with broccoli, grated cheese, and red pepper flakes, garnished with parsley. A fork rests in the bowl, with lemon, cheese, and fresh herbs nearby.

It’s old-school Italian nonna cooking, and my grandmother was the proof: she never saw a green vegetable she didn’t cook for a loooong time, until it turned a shade of drab olive green. Whatever it lacked in the looks department, it paid back ten times in flavor.

Karen’s ingredient notes

Ingredients on a surface for making broccoli pasta, including dried pasta, a head of broccoli, bowls of grated cheese, garlic and butter.
  • Broccoli: This recipe uses the whole head — florets and tender stems — so nothing goes to waste. When cooked until very tender, the broccoli turns sweet and soft enough to break down into the sauce (a method I found a success for a cheddar cheese and broccoli soup). Look for a good-sized bunch (or two) weighing about 1½ pounds.
  • Parmesan cheese: If you have time, I suggest that you buy a chunk of Parmesan and grate it at home with a rasp grater or box grater so you can get the full pleasure of its nutty, umami flavor.
  • Lemon: My grandma wouldn’t, but I like to finish this pasta with a little lemon zest. It’s fresh and aromatic, and balances the richness of the pasta.

Broccoli pasta cooking steps

  • You’ll need a large pot for cooking the pasta, and a wide skillet for cooking the broccoli sauce.
  • A broccoli head on a cutting board, with a knife and stem trimmings on the side.
    1. Trim off and discard the bottom 2-3 inches of the broccoli stem, depending on how dry or fibrous it is.
  • Slices of broccoli florets and stems on a cutting surface, with a chef's knife resting on the side.
    2. Cut the remaining light green stems into approximately 1-inch chunks, and the florets into bite-size pieces.
  • Green blanched broccoli pieces in a mesh colander.
    3. Drop the sliced broccoli into salted, boiling water for one minute. Scoop it out into a bowl with a slotted spoon.
  • Olive oil, sliced garlic, and crushed red pepper in a large saute pan.
    4. Choose a skillet large enough to hold the pasta and broccoli. Heat olive oil over medium-high heat with sliced garlic and crushed red pepper.
  • Broccoli florets and chopped stems cooking in a skillet with olive oil, garlic, water and crushed red pepper.
    5. Stir in the blanched broccoli, along with 1 cup of the boiling water. Cover the pan and cook until super tender, which will take 15-20 minutes.
  • Soft cooked broccoli in a skillet, with a wooden spatula stirring in grated cheese and butter.
    6. Use a spatula to slightly crush some of the broccoli pieces against the side of the pan. This will help achieve a creamy texture. Add butter, Parmesan cheese, and reserved pasta water.
  • Pasta with broccoli sauce ready to serve, garnished with chopped parsley and grated lemon.
    7. Add the cooked, drained pasta, stirring until it’s evenly coated with the sauce. Sprinkle lemon zest, parsley and more Parmesan over and serve.
A bowl of broccoli pasta features rigatoni tossed with broccoli, grated cheese, and red pepper flakes, garnished with parsley. A fork rests in the bowl, with lemon, cheese, and fresh herbs nearby.
5 from 10 ratings

Broccoli Pasta with Garlic, Olive Oil and Parmesan

Karen Tedesco
Italian nonna-style broccoli pasta: Fresh broccoli cooked down with garlic and olive oil until it melts into a rich, savory sauce. Finished with lemon zest, parsley, and plenty of Parmesan.
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Yield: 4 servings
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes

Ingredients
 

  • 1-1½ pounds (450-675 g) broccoli, about 1 bunch
  • Kosher salt
  • 3 tablespoons (45 ml) extra virgin olive oil
  • 2 garlic cloves, thinly sliced
  • ¼-½ teaspoon crushed red pepper, to taste
  • 8-10 ounces (225-285 g) short dried pasta, such as ziti, fusilli, rigatoni, penne
  • 2 tablespoons (30 g) butter
  • ½ cup freshly grated Parmesan cheese, plus more for serving
  • 2-3 tablespoons chopped parsley
  • 2 tablespoons grated fresh lemon zest

Equipment

Instructions
 

  1. Trim off the bottom 2-3 inches of the broccoli stems, depending on how dry or fibrous they are (disgard or add to your compost). Slice off and separate the green stem from the florets. Cut the stem into approximately 1-inch pieces, and break or slice the florets into bite-size pieces.
  2. Bring 4-6 quarts of water to a boil in a large pot. Add 2-3 tablespoons kosher salt, until it tastes pleasantly salty — this helps to season the broccoli and pasta from the inside out.
  3. Drop the broccoli pieces into the boiling water and cook for one minute. Scoop the broccoli out with a slotted spoon, transferring it into a colander set over a bowl to help it drain. Scoop out 1 cup of the boiling water into a small bowl. Keep the pot covered on a low boil until you're ready to cook the pasta.
  4. Add the olive oil, garlic and red pepper to a skillet or saute pan that's large enough to hold the broccoli and sauce, 10-12-inches in diameter. Cook over medium-high heat until the garlic smells fragrant, 1-2 minutes, but don't brown it. Stir in the broccoli, ½ teaspoon salt and the reserved cup of water.
  5. Cover the pan, reduce the heat to medium and cook 15-20 minutes. The broccoli should be soft enough to squish with a spatula. Mash some of the pieces against the side of the pan to make a creamier sauce.
  6. Meanwhile, cook the pasta until al dente, following the package directions. Scoop out and reserve ½ cup of the pasta cooking water. Drain the pasta and add to the skillet with the butter, grated Parmesan, parsley and lemon zest. Stir until the pasta is coated with the sauce (you can dribble in some of the pasta water a tablespoon at a time if the sauce looks dry). Serve right away, with more Parmesan cheese sprinkled over.

Notes

  • Pasta and broccoli keeps well for a day or two, refrigerated.
  • Optional, but delicious: Add 2 chopped anchovy fillets to the olive oil with the garlic and red pepper. It adds a sneaky, savory layer of flavor.
  • 8-10 ounces of dried pasta and broccoli sauce serves 4 generously.
This recipe is adapted from my cookbook, Family Style: Shared Plates for Casual Feasts.

Nutrition per serving

Calories: 419kcal Carbohydrates: 56g Protein: 17g Fat: 16g Sodium: 271mg Fiber: 7g Sugar: 5g

Nutrition facts are calculated by third-party software. If you have specific dietary needs, please refer to your favorite calculator.

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