Introduction
Oh, friends! Do you ever have those nights where dinner just needs to happen, like, yesterday? Where the fridge is looking a little bare, but you still crave something comforting, healthy, and downright delicious? I totally get it. This Pasta and Broccoli recipe is my go-to for exactly those moments. It’s like a warm hug in a bowl, and the best part? It comes together in a flash, making it perfect for busy weeknights or when you just want to whip up something special without a fuss. I remember the first time I made this, I was so surprised by how simple it was and how much flavor we got from just a few key ingredients. It’s become a staple in my kitchen, and I know you’re going to fall in love with it too!
Why You’ll Love This Recipe
- Fast: Ready in about 20 minutes, perfect for those “I need dinner NOW” moments.
- Easy: Seriously, it’s so straightforward. Even if you’re new to cooking, you can nail this.
- Healthy & Wholesome: Packed with veggies and can easily be made gluten-free.
- Crowd-Pleasing: Even picky eaters tend to gobble this up!
- Versatile: Great as a main dish or a tasty side.
Ingredients
Gather your ingredients, and let’s get this party started! You probably have most of these in your pantry already.
- 12 oz uncooked pasta: I love using spaghetti or linguine, but any shape you have on hand will work! For a gluten-free option, brown rice or quinoa pasta is fantastic.
- 6.5 cups fresh broccoli florets: This might seem like a lot, but broccoli cooks down beautifully. Make sure to chop them into bite-sized pieces.
- 5 cloves garlic, smashed and chopped: Garlic is our flavor booster here, so don’t be shy! Smashed and then chopped really helps release all that yummy goodness.
- 1/4 cup grated Parmesan or Romano cheese: This is what brings it all together with a salty, cheesy hug. Freshly grated is always best if you have it!
- 2 tbsp olive oil, divided: Our healthy fat to get everything cooking and delicious.
- Kosher salt: To enhance all those wonderful flavors.
- Fresh cracked pepper: A little pepper adds a nice zing.
How to Make It
Alright, let’s get cooking! It’s so simple, you’ll be amazed.
- Get the Pasta Going: First things first, get a big pot of salted water boiling for your pasta. Cook your pasta according to the package directions. Before you drain it, make sure to scoop out about 1 cup of that starchy pasta water. This is liquid gold for our sauce! Drain the pasta and set it aside.
- Start the Aromatics: While your pasta is doing its thing, grab a large skillet. Heat 1 tablespoon of olive oil over medium heat. Once it’s shimmering, toss in your chopped garlic. Cook it for about 1 minute, just until you can smell that amazing garlicky aroma. Keep a close eye on it so it doesn’t burn – burnt garlic is a sad thing!
- Add the Green Goodness: Now, add your beautiful broccoli florets to the skillet. Pour in the remaining 1 tablespoon of olive oil, a good pinch of kosher salt, and some freshly cracked pepper.
- Steam and Tenderize: Cover the skillet and let the broccoli steam for about 5-7 minutes. You want it to be tender-crisp – still bright green with a little bite to it.
- Bring It All Together: Add your drained pasta right into the skillet with the broccoli and garlic.
- The Magic Ingredient: Sprinkle in that grated Parmesan or Romano cheese. Now, pour in about 1/2 cup of the reserved pasta water you saved.
- Emulsify and Coat: Toss everything together really well. As you toss, the cheese, oil, and pasta water will magically combine to create a light, creamy sauce that coats every single strand of pasta and every little broccoli floret. If it seems a little dry, don’t worry! Add more pasta water, just a tablespoon at a time, until you reach your desired saucy consistency.
- Taste and Season: Give it a taste and add more salt and pepper if you think it needs it. You’ve just made pasta magic!
Substitutions & Additions
This recipe is fantastic as is, but it’s also a wonderful base for creativity! Here are some ideas:
- Add Protein: Toss in some cooked chicken, shrimp, or even some chickpeas for a heartier meal.
- Spice it Up: A pinch of red pepper flakes with the garlic adds a lovely warmth.
- More Veggies: Feel free to add some cherry tomatoes, spinach, or even a bit of chopped zucchini when you add the broccoli.
- Lemon Zest: A little grating of fresh lemon zest at the end adds a bright, zesty finish that I absolutely adore.
- Nutritional Yeast: For a dairy-free cheesy flavor, you can try adding nutritional yeast when you add the cheese.
Tips for Success
A few little tricks to make sure your Pasta and Broccoli turns out perfectly every time!
- Don’t Overcook the Broccoli: We want tender-crisp, not mushy broccoli. Keep an eye on it while it steams.
- The Magic of Pasta Water: Seriously, don’t skip saving that pasta water! The starch in it is key to creating a smooth, emulsified sauce without needing heavy cream.
- Prep Ahead: You can chop your broccoli and garlic a day in advance and store them in airtight containers in the fridge.
- Adjust Seasoning at the End: Pasta and broccoli absorb salt differently, so it’s best to taste and adjust your seasonings right before serving.
How to Store It
Leftovers are delicious! Once cooled, store any remaining Pasta and Broccoli in an airtight container in the refrigerator. It should stay fresh for about 3-4 days. When you’re ready to reheat, you can do it gently in a skillet over low heat with a splash of water or broth, or even in the microwave. The sauce might thicken a bit, so a little liquid can help bring it back to life.
FAQs
Got questions? I’ve got answers!
Q: Can I use frozen broccoli?
A: Yes, you absolutely can! Thaw the frozen broccoli completely first, then pat it dry before adding it to the skillet. You might need to adjust the cooking time slightly, so cook until tender-crisp.
Q: What if I don’t have Parmesan cheese?
A: Romano cheese is a perfect substitute and offers a similar salty, sharp flavor. You could also try a good quality Pecorino Romano. If you’re looking for a vegan option, nutritional yeast can give a cheesy flavor, though it won’t emulsify quite the same way.
Q: Can I make this ahead of time for meal prep?
A: While it’s best enjoyed fresh, you can cook the pasta and steam the broccoli separately and store them. Then, when you’re ready to eat, sauté the garlic, add the cooked pasta and broccoli, toss with olive oil, cheese, and a little reserved pasta water (or plain water/broth) to create the sauce. It’s a quick way to assemble a healthy meal.
Pasta with Broccoli
Equipment
- Large pot For cooking pasta
- Large skillet With a lid for steaming broccoli
- Measuring Cups
- Measuring spoons
- Grater For Parmesan cheese
- Colander
Ingredients
Main ingredients
- 12 oz uncooked pasta Spaghetti or linguine recommended, but any shape works. Brown rice or quinoa pasta for gluten-free option.
- 6.5 cups fresh broccoli florets Chopped into bite-sized pieces.
- 5 cloves garlic Smashed and chopped.
- 0.25 cup grated Parmesan or Romano cheese Freshly grated is best.
- 2 tbsp olive oil Divided.
- Kosher salt To taste.
- Fresh cracked pepper To taste.
Instructions
- Cook pasta according to package directions in a large pot of salted boiling water. Reserve about 1 cup of pasta water before draining. Drain pasta and set aside.
- While pasta cooks, heat 1 tablespoon of olive oil in a large skillet over medium heat. Add chopped garlic and cook for about 1 minute until fragrant, being careful not to burn it.
- Add broccoli florets to the skillet. Pour in the remaining 1 tablespoon of olive oil, a pinch of kosher salt, and pepper.
- Cover the skillet and steam broccoli for 5-7 minutes until tender-crisp.
- Add the drained pasta to the skillet with the broccoli and garlic.
- Sprinkle in the grated Parmesan or Romano cheese and pour in about 1/2 cup of the reserved pasta water.
- Toss everything together until the cheese, oil, and pasta water create a light sauce that coats the pasta and broccoli. Add more pasta water, a tablespoon at a time, if needed for desired consistency.
- Taste and adjust seasoning with more salt and pepper if necessary.