This light and healthy broccoli pasta has quickly become one of my favorite go-to meals when I want something satisfying yet not too heavy. I like how the simple combination of broccoli, garlic, olive oil, and Parmesan cheese transforms into a dish that feels hearty without being weighed down by cream or butter. It’s a perfect example of how a few good ingredients, prepared the right way, can create a comforting pasta dish.
Why You’ll Love This Recipe
I love this recipe because it’s quick and easy to make, which makes it perfect for a busy weeknight. The simple, budget-friendly ingredients come together into a meal that feels both nourishing and flavorful. I like how the broccoli adds texture and a dose of vegetables while still keeping the dish family-friendly. And since I only use one pot and one pan, cleanup is fast, so I can spend more time enjoying dinner instead of scrubbing dishes.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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1 large broccoli head, trimmed into small pieces
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2 tablespoons extra virgin olive oil
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3 minced garlic cloves
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1/4 teaspoon crushed red pepper
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Salt and black pepper, to taste
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12 ounces shell pasta
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1 cup freshly grated Parmesan cheese
Directions
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I bring a large pot of salted water to a boil.
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I add the broccoli and cook it for about 5 minutes until tender, then transfer it to a bowl and save ½ cup of the cooking water.
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In a skillet, I heat olive oil over medium heat, then add the garlic and red pepper flakes. I stir in the cooked broccoli with the reserved water, season with salt and pepper, and cook until soft enough to mash, about 10 minutes.
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Using the same pot, I cook the pasta until al dente, then drain it.
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I add the pasta into the skillet with the broccoli mash, stir in Parmesan, and loosen the sauce with pasta water if needed.
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I season to taste and serve immediately with extra Parmesan on top.
Servings and timing
This recipe makes about 4 servings. Preparation takes around 10–15 minutes, cooking takes 15–25 minutes, and the total time is about 25–40 minutes.
Variations
I like to switch things up sometimes by using broccolini or cauliflower in place of broccoli. Other pasta shapes like fusilli, bow ties, or rotini also work nicely. If I want more protein, I add grilled chicken or turkey meatballs on the side. For a dairy-free option, I replace Parmesan with nutritional yeast.
storage/reheating
When I have leftovers, I store them in an airtight container in the fridge for up to 4 days. The pasta does soak up the sauce a bit, so I drizzle in some olive oil when reheating. I usually reheat it in a skillet over medium heat with a splash of water or oil, but the microwave works too as long as I stir it every 30 seconds.
FAQs
Can I use frozen broccoli instead of fresh?
Yes, I can use frozen broccoli florets. They work fine, though the texture is a bit softer compared to fresh broccoli.
What pasta shapes work best with this recipe?
I like using shell pasta because it holds onto the broccoli mash well, but penne, rotini, or fusilli also work great.
How can I make this recipe vegan?
I replace the Parmesan with nutritional yeast or a dairy-free cheese alternative, and the dish becomes fully vegan.
Can I add more vegetables to this pasta?
Yes, I sometimes add roasted cherry tomatoes, zucchini, or mushrooms for extra flavor and variety.
How do I keep the garlic from burning?
I always add garlic to the pan after the oil is heated and cook it for only about 30 seconds until fragrant. This prevents bitterness.
Conclusion
This light and healthy broccoli pasta has become one of my favorite ways to enjoy pasta without the heaviness of cream-based sauces. I love how it balances comfort, flavor, and nutrition in one simple dish. It’s easy to prepare, adaptable with different ingredients, and perfect for both busy weeknights and relaxed dinners. Every time I make it, I’m reminded that sometimes the simplest recipes are the most satisfying.
