Name: Broccoli Pasta Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 500 g dried pasta (I prefer orecchiette or fusilli, as they catch the sauce well); 1 large head of broccoli (about 500g, cut into small florets, stalk reserved); 6 tbsp extra virgin olive oil; 4 large cloves of garlic (thinly sliced); 1/2 tsp red chilli flakes (optional, adjust to your liking); 80 g Parmesan cheese (finely grated, plus extra for serving); Zest of 1 lemon; Juice of 1/2 lemon; Sea salt and freshly ground black pepper (to taste); Genuine Flavour: The taste is wonderfully balanced. You get the deep; Ready in Under 30 Minutes: From start to finish; Flexible Recipe: This recipe is a fantastic starting point. You can stir in a tin of anchovies with the garlic for a massive umami boost; Great for a Wholesome Midweek Meal: It’s nutritious; Family Tested: This is a dish that always gets compliments in my house. Even my partner

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There are some dishes that just feel like a warm hug in a bowl, and for me, this simple yet elegant Broccoli Pasta Recipe is exactly that. It’s a meal that has seen me through countless busy weeknights, lazy lunches, and moments when I craved something deeply satisfying without the heaviness. This is my go-to recipe when I need something quick but impressive, relying on a few quality ingredients to do all the talking. The magic lies in how the broccoli florets soften just enough to meld into a creamy, vibrant sauce, clinging to every piece of pasta, all brought together with a hum of garlic, a whisper of lemon, and the salty bite of Parmesan cheese.

What we’re creating here is more than just a healthy pasta lunch; it’s a lesson in simplicity. We let the broccoli shine, cooking it alongside the pasta so it becomes tender and its flavour infuses the water. That starchy, emerald-green water then becomes the base for our sauce, emulsifying with good olive oil and cheese to create a silky coating without a drop of cream. It’s a light pasta recipe that feels indulgent.

This broccoli pasta dish is for anyone who appreciates clever cooking and wholesome ingredients. It works beautifully for a solo dinner when you want to treat yourself, but it’s also special enough to serve when friends drop by unexpectedly. It’s the kind of meal that leaves you feeling nourished, content, and frankly, a little bit clever for making something so wonderful from such humble beginnings.

Recipe Overview

This recipe transforms a handful of everyday ingredients into a truly memorable broccoli pasta dish. The flavour profile is savoury and bright, with earthy broccoli, pungent garlic, a fresh lift from lemon zest, and the rich, nutty notes of Parmesan. I used to struggle with watery pasta sauces until I discovered that using the starchy cooking water is the key; it creates a sauce that clings beautifully to the pasta.

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4 people
Difficulty: Easy

Why You’ll Love This Broccoli Pasta Recipe

Genuine Flavour: The taste is wonderfully balanced. You get the deep, savoury notes from the garlic sautéed in olive oil, the fresh, green taste of the broccoli, and a sharp, salty finish from the Parmesan. The final squeeze of lemon juice cuts through the richness and brightens everything up.
Ready in Under 30 Minutes: From start to finish, this dish comes together in about 25 minutes, making it ideal for those evenings when time is short but you still want a proper, home-cooked meal.
Flexible Recipe: This recipe is a fantastic starting point. You can stir in a tin of anchovies with the garlic for a massive umami boost, add a sprinkle of chilli flakes for warmth, or top with toasted pine nuts or breadcrumbs for a delightful crunch.
Great for a Wholesome Midweek Meal: It’s nutritious, filling, and straightforward to make. This healthy broccoli pasta is one of those reliable recipes we all need in our repertoire for a satisfying dinner that doesn’t require a lot of fuss.
Family Tested: This is a dish that always gets compliments in my house. Even my partner, who wasn’t a huge broccoli fan, loves how the florets break down and become part of the luscious sauce. It’s a great way to get more greens onto the dinner table.

Broccoli Pasta Recipe

⏱️ 10 min prep • 🍳 15 min cook • 👥 4 servings

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Ingredients You’ll Need

For this recipe, the quality of your ingredients really matters, especially the olive oil. Since it forms the base of the sauce, I always reach for a good quality extra virgin olive oil with a fruity, robust flavour. It makes all the difference.

500g dried pasta (I prefer orecchiette or fusilli, as they catch the sauce well)
1 large head of broccoli (about 500g), cut into small florets, stalk reserved
6 tbsp extra virgin olive oil
4 large cloves of garlic, thinly sliced
1/2 tsp red chilli flakes (optional, adjust to your liking)
80g Parmesan cheese, finely grated, plus extra for serving
Zest of 1 lemon
Juice of 1/2 lemon
Sea salt and freshly ground black pepper, to taste

Sara’s Tip: Don’t throw away the broccoli stalk! Peel off the tough outer layer, finely chop the tender core, and add it to the pan with the garlic. It adds another layer of texture and flavour, and it’s a brilliant way to reduce food waste.

How to Make This Broccoli Pasta Recipe

The process for this dish is beautifully efficient. We cook the broccoli and pasta together, which not only saves a pan but also ensures the pasta water is packed with flavour – the secret to our creamy sauce.

Prepare the Pasta Water: Bring a large pot of water to a rolling boil. Salt it generously – it should taste like the sea. This is your only chance to season the pasta itself.
Cook the Pasta and Broccoli: Add the pasta to the boiling water and give it a good stir. Check the packet instructions for the cooking time. About 4-5 minutes before the pasta is due to be al dente, add the broccoli florets to the same pot. This allows them to become perfectly tender without turning to mush.
Start the Sauce: While the pasta and broccoli are cooking, heat the extra virgin olive oil in a large frying pan or skillet over a medium-low heat. Add the sliced garlic (and the optional chilli flakes). Cook gently for 2-3 minutes, swirling the pan, until the garlic is fragrant and just beginning to turn a pale gold. Be very careful not to let it brown or it will become bitter. I find that keeping the heat low is crucial here.
Combine and Create the Sauce: Just before draining the pasta and broccoli, use a heatproof mug to reserve about 300ml of the starchy cooking water. Drain the pasta and broccoli well in a colander.
Bring It All Together: Tip the drained pasta and broccoli into the frying pan with the garlic oil. Turn the heat up to medium. Add about half of the reserved pasta water, the grated Parmesan, and the lemon zest. Use tongs to toss everything together vigorously for 1-2 minutes.
Emulsify: This is the most important step! As you toss, the starchy water, oil, and cheese will come together to form a creamy, glossy sauce that coats every single piece. This process is known as emulsification and it’s what gives the dish its luxurious texture. If the sauce looks a little thick, add another splash of pasta water until it reaches your desired consistency.
Finishing Touches: Take the pan off the heat. Stir in the fresh lemon juice and season generously with black pepper and a little more salt if needed. Serve immediately in warm bowls, with an extra grating of Parmesan on top.

Tips From My Kitchen

Temperature Control: When cooking the garlic, keep your heat on the lower side. Burnt garlic is one of the fastest ways to ruin a delicate sauce. You want to gently infuse the oil, not fry the garlic to a crisp. If it starts to colour too quickly, take the pan off the heat immediately.
The Secret Step: The starchy pasta water is liquid gold. Don’t ever throw it all away! I learned that this starchy water is the key to a silky, restaurant-quality sauce without any cream. The gluten and starches in the water help bind the oil and cheese into a stable, creamy sauce.
Make-Ahead: You can get ahead by prepping your ingredients. The broccoli can be cut into florets, the garlic sliced, and the lemon zested a day in advance. Store them in separate airtight containers in the fridge. This makes assembling the final dish incredibly fast. If you’re looking for other meals that are easy to prep, my Bacon Brown Sugar Chicken Tenders are another great option.
Storage: Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a pan over a low heat with a splash of water to loosen the sauce and bring it back to life.

Equipment You’ll Need

Large pot for boiling pasta and broccoli
Colander
Large frying pan or skillet
Tongs or a pasta fork for tossing

Delicious Variations to Try

One of the best things about this healthy broccoli pasta is how easily you can adapt it. Here are a few of my favourite ways to change things up:

Add a Spicy Kick: If you enjoy some heat, increase the red chilli flakes to a full teaspoon, or add a finely chopped fresh red chilli along with the garlic for a more fiery flavour.
Make it Vegan: This dish is easily made vegan. Simply swap the Parmesan for a good quality vegan alternative or use 3-4 tablespoons of nutritional yeast for a cheesy, savoury flavour. Ensure your dried pasta is egg-free.
Boost the Protein: For a more substantial meal, stir through some shredded cooked chicken, sautéed prawns, or a drained tin of chickpeas at the end. For a truly unique flavour, try adding leftover shredded chicken from these Bang Bang Chicken Thighs.

What to Serve With This Broccoli Pasta Recipe

While this dish is a complete meal in itself, sometimes it’s nice to have a little something on the side, especially if you’re serving it to guests.

A Simple Salad: A crisp green salad with a sharp lemon vinaigrette works wonderfully to cut through the richness of the pasta. Think rocket, baby gem lettuce, and cucumber.
Garlic Bread: A few slices of warm, crusty garlic bread are ideal for mopping up any leftover sauce at the bottom of the bowl.
Wine Pairing: A dry, crisp white wine like a Pinot Grigio or a Sauvignon Blanc from Italy complements the lemon and garlic notes beautifully. For a non-alcoholic option, a sparkling elderflower pressé is delightful.

Frequently Asked Questions

Can I make this ahead of time?

Pasta dishes are always best served immediately, as the sauce is at its creamiest right after being made. However, you can certainly prep all the components in advance (chop broccoli, slice garlic) to make assembly faster. You can also cook the dish fully and reheat leftovers, as mentioned in my storage tips.

Why is my sauce watery and not creamy?

This is a common issue! The most likely reason is that you didn’t use enough of the starchy pasta water or you didn’t toss the pasta vigorously enough. The combination of heat, vigorous tossing, and the starch in the water is what creates the emulsion. Don’t be shy – really get in there with your tongs and toss for a good minute or two until you see the sauce thicken and cling to the pasta.

How do I store leftovers?

Allow the pasta to cool completely, then transfer it to an airtight container. It will keep well in the refrigerator for up to 3 days. To reheat, place it in a pan over a low heat with a tablespoon or two of water to help loosen the sauce as it warms through. Avoid using a microwave, as it can make the pasta rubbery.

Can I use frozen broccoli instead of fresh?

Yes, you absolutely can. There’s no need to defrost it first. Just add the frozen florets directly to the boiling pasta water. You may need to add them a minute or two earlier than you would fresh broccoli to ensure they cook through properly.

What other types of pasta work well with this recipe?

This recipe is very forgiving with pasta shapes. I love orecchiette (‘little ears’) because they cup the sauce and small bits of broccoli perfectly. Other shapes with lots of nooks and crannies, like fusilli, cavatappi, or even wholewheat penne, are also excellent choices.

Broccoli Pasta Recipe

A quick and wholesome Italian-inspired dish ready in under 30 minutes. Tender broccoli and pasta are tossed in a simple, glossy sauce of garlic-infused olive oil, Parmesan cheese, and fresh lemon for a perfectly balanced weeknight meal.

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Prep Time 10

Cook Time 15

Total Time 25

Servings: 4 servings

Course: Main Course

Cuisine: Italian

Calories: 685

Ingredients Method Notes

Ingredients

500 g dried pasta I prefer orecchiette or fusilli, as they catch the sauce well
1 large head of broccoli about 500g, cut into small florets, stalk reserved
6 tbsp extra virgin olive oil
4 large cloves of garlic thinly sliced
1/2 tsp red chilli flakes optional, adjust to your liking
80 g Parmesan cheese finely grated, plus extra for serving
Zest of 1 lemon
Juice of 1/2 lemon
Sea salt and freshly ground black pepper to taste
Genuine Flavour: The taste is wonderfully balanced. You get the deep savoury notes from the garlic sautéed in olive oil, the fresh, green taste of the broccoli, and a sharp, salty finish from the Parmesan. The final squeeze of lemon juice cuts through the richness and brightens everything up.
Ready in Under 30 Minutes: From start to finish this dish comes together in about 25 minutes, making it ideal for those evenings when time is short but you still want a proper, home-cooked meal.
Flexible Recipe: This recipe is a fantastic starting point. You can stir in a tin of anchovies with the garlic for a massive umami boost add a sprinkle of chilli flakes for warmth, or top with toasted pine nuts or breadcrumbs for a delightful crunch.
Great for a Wholesome Midweek Meal: It’s nutritious filling, and straightforward to make. This healthy broccoli pasta is one of those reliable recipes we all need in our repertoire for a satisfying dinner that doesn’t require a lot of fuss.
Family Tested: This is a dish that always gets compliments in my house. Even my partner who wasn't a huge broccoli fan, loves how the florets break down and become part of the luscious sauce. It's a great way to get more greens onto the dinner table.

Method

Prepare the Pasta Water: Bring a large pot of water to a rolling boil. Salt it generously – it should taste like the sea. This is your only chance to season the pasta itself.
Cook the Pasta and Broccoli: Add the pasta to the boiling water and give it a good stir. Check the packet instructions for the cooking time. About 4-5 minutes before the pasta is due to be al dente, add the broccoli florets to the same pot. This allows them to become perfectly tender without turning to mush.
Start the Sauce: While the pasta and broccoli are cooking, heat the extra virgin olive oil in a large frying pan or skillet over a medium-low heat. Add the sliced garlic (and the optional chilli flakes). Cook gently for 2-3 minutes, swirling the pan, until the garlic is fragrant and just beginning to turn a pale gold. Be very careful not to let it brown or it will become bitter. I find that keeping the heat low is crucial here.
Combine and Create the Sauce: Just before draining the pasta and broccoli, use a heatproof mug to reserve about 300ml of the starchy cooking water. Drain the pasta and broccoli well in a colander.
Bring It All Together: Tip the drained pasta and broccoli into the frying pan with the garlic oil. Turn the heat up to medium. Add about half of the reserved pasta water, the grated Parmesan, and the lemon zest. Use tongs to toss everything together vigorously for 1-2 minutes.
Emulsify: This is the most important step! As you toss, the starchy water, oil, and cheese will come together to form a creamy, glossy sauce that coats every single piece. This process is known as emulsification and it's what gives the dish its luxurious texture. If the sauce looks a little thick, add another splash of pasta water until it reaches your desired consistency.
Finishing Touches: Take the pan off the heat. Stir in the fresh lemon juice and season generously with black pepper and a little more salt if needed. Serve immediately in warm bowls, with an extra grating of Parmesan on top.

Notes

For extra umami, add a few anchovy fillets with the garlic. For a delightful crunch, top with toasted pine nuts or breadcrumbs before serving.

I really hope you give this Broccoli Pasta Recipe a try. It’s a staple in my kitchen for a reason, and it proves that a beautiful, satisfying meal doesn’t need to be complicated. It’s all about technique and a little bit of love. If you do make it, please drop a comment below and let me know how it turned out for you! After dinner, why not treat yourself to some delicious Biscoff Truffles? Enjoy!