Easy Broccoli Pasta – Crunchy Creamy Sweet
This quick and easy Broccoli Pasta recipe is one in the category of quick and easy. Simple ingredients create delicious results. Perfect dinner for busy weekdays!
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Why This Recipe Works
This pasta dinner is made for busy days. When you are tired after a long day of work or running errands and need something delicious but simple on the table. The ingredients list is short, but the final result is flavorful. Exactly how I like my pasta!
I even used my kitchen trick: I added the broccoli to the pasta pot, during the last few minutes of cooking. It only takes a couple of minutes to cook it. It saves time and makes for less clean-up. No additional cooking pot is needed. This Broccoli Pasta is a hit with kids and adults!
Ingredients:
- pasta: I used a bow tie but any bite-size pasta works)
- broccoli: fresh or frozen)
- olive oil and butter: the best for sauteing veggies)
- onion and garlic: the aromatics needed for the base flavor
- seasoning: salt, pepper, and Italian seasoning
How to make broccoli pasta?
- Start by cooking your pasta in salted, boiling water. During the last 4 minutes of cooking, add broccoli florets.
- Remove broccoli once tender and bright green.
- Reserve 3/4 cup of pasta water, then drain the pasta.
- In a skillet, heat up oil and butter.
- Saute chopped onion and garlic until fragrant and translucent.
- Chop broccoli and add to onion.
- Season veggies with salt, pepper, and Italian seasoning, then saute veggies for 2 minutes, stirring well.
- Add pasta, Parmesan, and half of the pasta water. Stir everything together. Add more pasta water if needed.
Best Tips!
- Add lemon zest to brighten the dish. Lemon and broccoli go perfectly together!
- For a little bit of kick, add some crushed red pepper flakes to this pasta dish. To activate them, saute them with onion and garlic.
- A generous topping of toasted breadcrumbs with Parmesan cheese will take it to a new level too! I used it on my ricotta pasta and always have them on hand.
- Don’t forget to reserve the pasta water. Along with Parmesan, it is our sauce in this dish. No cream necessary! In fact, make it a habit to always reserve pasta water when making any pasta dish. It’s perfect for making sauces!
- Add 1/4 cup of heavy cream along with pasta water to make a classic creamy sauce.
Storing and reheating leftovers:
I recommend storing any leftovers of this pasta in a container with a lid, in the fridge for up to 2 days. To reheat place the pasta in a skillet and add water. A generous sprinkle of Parmesan cheese will help create the sauce again.
Recipe FAQs:
Absolutely! Add chicken or shrimp, beans (like chickpeas or great Northern white beans), or mushroom, for the umami flavor. Cook the meat first, remove it onto a plate and then saute veggies.
Use any pasta you have on hand. Bite-size works best so penne, rigatoni, farfalle, even macaroni.
More pasta recipes:
If you like this recipe and make it, let me know in the comments below!
Don’t forget to rate it if you enjoyed it!
Easy Broccoli Pasta
This quick and easy Broccoli Pasta recipe is one in the category of quick and easy. Simple ingredients create delicious results. Perfect dinner for busy weekdays!
Ingredients
Instructions
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In a medium saucepan or pasta pot, bring water to a boil. Add ½ teaspoon of salt and stir. Add pasta and cook until al dente. During the last 4 minutes of cooking pasta, add broccoli florets to the pot. Cook until broccoli is tender and bright green and pasta is al dente. Remove broccoli from pot and set on a cutting board. Reserve ¾ cup of pasta water, then drain pasta.
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In a skillet, heat up oil with butter. Add chopped onion and cook for 2 minutes. Add garlic and saute together until the onion is translucent.
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Chop broccoli and add to onion. Stir together. Season with salt, pepper and Italian seasoning. Cook for 2 minutes.
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Add pasta, Parmesan cheese and half of the pasta water to skillet. Stir everything together, until the cheese melts and it creates a simple sauce with the pasta water. Add more water if needed.
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Serve with more Parmesan cheese, chopped parsley and/or crushed red pepper flakes and lemon zest.
Notes
- To add chicken to this dish, cook it in the skillet first, remove it onto a plate, then saute veggies.
- Any bite-size pasta works in this recipe.
- Store the leftovers of this pasta in a container with a lid, in the fridge for up to 2 days.
- Please note, that the nutrition value can vary depending on what product you use. The information below is an estimate. Always use a calorie counter you are familiar with.
Nutrition
Calories: 332kcal | Carbohydrates: 42g | Protein: 13g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 24mg | Sodium: 642mg | Potassium: 352mg | Fiber: 3g | Sugar: 3g | Vitamin A: 608IU | Vitamin C: 53mg | Calcium: 216mg | Iron: 1mg
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