Delicious Italian Broccoli Pasta With Garlic

As odd as this may sound, this broccoli pasta dish was my absolute favorite when visiting my maternal grandmother after school during the week.

She would prepare it with spaghettini, which is simply thinner spaghetti, use loads of garlic and red pepper flakes, and, my-oh-my, it was always perfect!

This recipe is my own version of pasta with broccoli, which is roughly the same, but I use short pasta types, such as penne, orecchiette, or fusilli, as I like how the broccoli florets bits get stuck in them, offering the perfect mouthful.

Get your large pot out, remember to salt your pasta cooking water, and let the feast begin!

Broccoli Pasta Ingredients

• Pasta: Choose your favorite pasta shape and cook following package directions. All shapes work well, with spaghettini and vermicelli being the best long pasta types.
• Broccoli: Fresh broccoli is best, however, frozen broccoli can be used instead.
• Garlic Cloves, and Red Pepper Flakes: These are the two flavoring ingredients and you can adjust the amount to suit your taste. Fresh garlic cloves are better, however, freshly frozen work well too.
• Olive Oil, Salt, and Black Pepper: Dressing and seasoning.

Optional Ingredients

• Freshly Grated Parmesan Cheese: A little sprinkle on top for the real Italian experience.
• Anchovies: Sicilian-style pasta with broccoli calls for a few anchovies to be cooked with the garlic. Try it to believe it!
• Lemon Juice and Lemon Zest: This brings freshness, and it is an ingredient often used with broccoli. Add a little zest when sauteeing the garlic, and a spoon of juice when mixing before serving.
• Grilled Chicken, Sausage, Turkey, Bacon, or Shrimp: To make it a full meal loaded with proteins.
• Cheese: You can crumble virtually any cheese in this dish, however, richer and saltier cheeses tend to work better with the sweetness of the broccoli and the spiciness of the dressing. Opt for feta, goat's cheese, or smoked ricotta for the best results.
• Sundried Tomatoes, Pitted Kalamata Olives, or Grilled Vegetables: To add that salty note and texture while keeping the recipe vegan.
• Fresh Herbs: You can sprinkle a few fresh basil leaves or chopped parley to serve this dish.

How to cook broccoli pasta?

1. Wash the broccoli, then chop the florets into bite-size pieces.
2. Bring a large pot of salted water to a boil, and add the pasta and the broccoli.
   • NOTE: Depending on how firm you like your broccoli, you can add these before, at the same time, or after you add the pasta.
3. Once the pasta with broccoli mixture is cooked, remove a cup of cooking water and keep it aside, then drain the broccoli pasta.

4. In the same pot, heat up the extra virgin olive oil on medium heat.
5. Once the oil is warm add the chopped garlic, and after 15 seconds, the red pepper flakes.
6. Once the smell of rawness has gone add the broccoli pasta and mix well. If the pasta is too dry, add a couple of tablespoons of the reserved pasta water, which will also add creaminess.
7. Season to taste with fresh ground black pepper and enjoy!

How to store broccoli pasta with garlic?

• In the fridge: You can store broccoli pasta in an airtight container in the fridge for up to three days. Remember that cooked vegetables change texture with time, so it is always best to eat this dish when fresh.
• In the freezer: I don't recommend freezing this dish, however, it can be mixed with a little bechamel sauce or mozzarella and turned in a pasta bake to be cooked later, if freezing is really necessary.

How to reheat pasta with broccoli?

• On the stovetop: Add the broccoli pasta to a large pot with a couple of tablespoons of water or vegetable or chicken broth [adjust the amount accordingly], then mix well and cover with a lid. Put the pan on low to medium heat and stir the pasta occasionally until piping hot.
• In the microwave: Add a few tablespoons of water to the pasta and mix it well; reheat in the microwave until hot.

Tips and Tricks for the Best Broccoli Pasta

• Pasta Bake: If you prefer fresh mild cheese, then this broccoli pasta can be mixed with some diced mozzarella and popped in the oven for a few minutes until the cheese melts. To make this creamless creamy broccoli pasta recipe even creamier, you will certainly require some extra cooking water.
• Different Texture: For a creamier end result, you can [and I often do!], overcook the broccoli and break down a few florets using a fork. This will mean that you won't need as much pasta cooking water [as the broccoli absorbed enough].
• Al Dente Pasta: No matter how long you decide to cook the broccoli, always ensure you cook the pasta by following the instructions on the package. Overcooked pasta is harder to digest and it doesn't taste as nice either.
• Serve With: Toasted bagel with some fluffy garlic butter, a colorful mixed salad, or simply on its own.

If you cooked pasta dishes with broccoli before, you probably know that this is indeed the easiest and quickest recipe - I mean, one pot and under 20 minutes for a full meal is an absolute mid-week delight!

WRITE TO US! Should you have any questions at all regarding this broccoli recipe or any other recipe on Spice and Life, please let us know and we will respond as soon as possible. If you tried and tested this pasta recipe, then please rate and comment on this recipe card! Your thoughts will be greatly appreciated.