Name: Broccoli Pasta with Garlic, Red Pepper, and Parmesan Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian
Ingredients: 1 large broccoli head, trimmed into small pieces; 3 minced garlic cloves; 2 tablespoons extra virgin olive oil; 1/4 teaspoon crushed red pepper; Salt and black pepper, to taste; 12 ounces penne pasta; 1 cup freshly grated parmesan cheese

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Introduction

This broccoli pasta recipe is a simple, flavorful meal perfect for any night of the week. Combining tender broccoli with garlic and Parmesan creates a creamy, satisfying sauce without any cream. It’s a great way to enjoy a comforting pasta dish packed with veggies.

A close-up image of a white bowl filled with shell pasta mixed thoroughly with green pesto sauce, giving the dish a textured, slightly chunky green coating. The pasta shells are light beige with ridged surfaces and hollow centers, some filled with the green sauce. There is a light sprinkle of grated white cheese on top, adding a fine, snow-like layer mainly in the center. The bowl sits on a white marbled surface, emphasizing the contrast between the creamy beige pasta and vibrant green pesto. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 large broccoli head, trimmed into small pieces
2 tablespoons extra virgin olive oil
3 minced garlic cloves
1/4 teaspoon crushed red pepper
Salt and black pepper, to taste
12 ounces penne pasta
1 cup freshly grated Parmesan cheese

Instructions

Step 1: Bring a large pot of salted water to a boil. Add the broccoli pieces and cook for about 5 minutes until tender. Transfer the broccoli to a bowl, reserving ½ cup of the cooking water for later use.
Step 2: Heat olive oil in a skillet over medium heat. Add the minced garlic and crushed red pepper flakes, then stir in the cooked broccoli and reserved cooking water. Season with salt and black pepper. Cook for about 10 minutes, stirring occasionally, until the broccoli softens enough to mash easily with a spoon.
Step 3: In the same pot of boiling water, cook the penne pasta according to package instructions until al dente. Drain thoroughly once cooked.
Step 4: Add the drained pasta to the skillet with the broccoli mash. Stir in the Parmesan cheese until well combined. If the sauce is too thick, add a splash of reserved pasta water to loosen it.
Step 5: Taste and adjust seasoning with more salt and pepper if needed. Serve immediately, garnished with extra Parmesan cheese for added flavor.

Tips & Variations

For a nuttier flavor, toast some pine nuts or walnuts and sprinkle on top before serving.
Swap penne for other pasta shapes like fusilli or rigatoni to hold the sauce well.
Add a squeeze of lemon juice or zest for a bright, fresh finish.
Use vegetarian Parmesan or nutritional yeast for a dairy-free option.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet with a splash of water to restore creaminess, or microwave stirring occasionally.

How to Serve

A close-up view of a white bowl filled with shell pasta coated in a green pesto sauce. The pasta shells are spread evenly and mixed with a vibrant, textured green pesto that clings inside and outside the shells. On top, there is a light sprinkling of finely grated white cheese, adding a delicate contrast to the green sauce and beige pasta. The bowl sits on a white marbled surface, giving a clean, fresh background to the dish. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen broccoli instead of fresh?

Yes, frozen broccoli works well. Thaw and drain it before cooking to avoid excess water in the sauce.

Is it necessary to reserve pasta water?

Reserving pasta water helps thin out the broccoli mash sauce and makes it silky, so it’s recommended for the best texture.