This broccoli pasta is a fantastic blend of speed, taste, and nutrition. It’s made with everyday pantry ingredients, budget-friendly, and easily adaptable to your preferences. The broccoli is cooked until just tender and then tossed with pasta and garlic-infused olive oil for a quick yet flavorful meal. It’s also vegetarian, kid-friendly, and perfect for those looking for a light yet filling dinner.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Pasta (spaghetti, penne, or your favorite type)
Fresh broccoli florets
Garlic
Olive oil
Salt
Black pepper
Crushed red pepper flakes (optional)
Grated Parmesan cheese (optional, for serving)
Lemon zest or juice (optional, for brightness)
Directions
Bring a large pot of salted water to a boil.
Add the pasta and cook according to the package instructions. Add broccoli florets to the pot during the last 3–4 minutes of pasta cooking time.
While the pasta cooks, heat olive oil in a large skillet over medium heat. Add minced garlic and sauté for 1–2 minutes until fragrant but not browned.
Drain the pasta and broccoli, reserving about ½ cup of pasta water.
Add the drained pasta and broccoli to the skillet with the garlic oil. Toss to combine.
If the pasta seems dry, add a splash of reserved pasta water to loosen it up.
Season with salt, black pepper, and red pepper flakes to taste.
Serve warm with grated Parmesan and a squeeze of lemon juice or a sprinkle of zest, if desired.
Servings and timing
This recipe serves 4 people. Prep time: 5 minutes Cook time: 15 minutes Total time: 20 minutes
Variations
Add Protein: Mix in grilled chicken, shrimp, or canned white beans for extra protein.
Cheesy Twist: Stir in cream cheese, ricotta, or a handful of shredded mozzarella for a creamier texture.
Whole Wheat or Gluten-Free: Use whole wheat or gluten-free pasta to fit dietary needs.
Nutty Flavor: Add toasted pine nuts or chopped almonds for crunch and richness.
Fresh Herbs: Finish with fresh basil, parsley, or thyme for a herby touch.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm in a skillet over medium heat with a splash of water or olive oil to restore moisture. You can also reheat in the microwave for 1–2 minutes per serving, stirring halfway through. This dish is best enjoyed fresh, but leftovers still taste great.
FAQs
Can I use frozen broccoli?
Yes, frozen broccoli works well. Add it directly to the boiling pasta water a couple of minutes before the pasta is done.
What type of pasta is best?
Short pasta like penne or fusilli works well for catching the garlic and oil, but spaghetti or linguine are also excellent choices.
Can I make this dish vegan?
Absolutely. Just omit the Parmesan cheese or use a vegan alternative.
How do I make it more flavorful?
Add a splash of lemon juice, extra garlic, or some anchovy paste for an umami boost.
Can I add more vegetables?
Yes, add spinach, cherry tomatoes, peas, or zucchini for more variety and color.
Is this good for meal prep?
It is! Make a big batch and store portions for up to 3 days. Add a bit of olive oil when reheating to refresh the flavors.
Can I use garlic powder instead of fresh garlic?
Fresh garlic is best, but garlic powder can work in a pinch. Use about ½ teaspoon and adjust to taste.
How do I avoid overcooking the broccoli?
Add the broccoli in the last few minutes of pasta cooking so it softens without turning mushy.
What can I use instead of olive oil?
You can use butter or avocado oil for a different flavor, but olive oil gives the best traditional taste.
Can I serve this cold as a pasta salad?
Yes, let it cool and toss with a little extra olive oil and lemon juice. It makes a great chilled lunch option.
Conclusion
Really Quick Broccoli Pasta is proof that a flavorful, satisfying meal doesn’t have to take hours in the kitchen. With a few simple ingredients and minimal prep, you can have a delicious and wholesome dish ready in just 20 minutes. Perfect for busy weeknights, lunchboxes, or last-minute dinners, this easy pasta will quickly become a go-to favorite in your kitchen.
Really Quick Broccoli Pasta is a fast and flavorful vegetarian dish made with tender broccoli, pasta, and garlic-infused olive oil. It’s a wholesome, budget-friendly, and satisfying meal perfect for busy weeknights.
Ingredients
12 oz pasta (spaghetti, penne, or preferred type)
4 cups fresh broccoli florets
3 cloves garlic, minced
3 tablespoons olive oil
Salt, to taste
Black pepper, to taste
Crushed red pepper flakes (optional)
Grated Parmesan cheese (optional, for serving)
1 teaspoon lemon zest or 1 tablespoon lemon juice (optional)
Instructions
Bring a large pot of salted water to a boil.
Add pasta and cook according to package instructions. Add broccoli florets to the pot during the last 3–4 minutes of cooking.
While pasta cooks, heat olive oil in a large skillet over medium heat. Add minced garlic and sauté for 1–2 minutes until fragrant, not browned.
Drain pasta and broccoli, reserving about ½ cup of pasta water.
Add drained pasta and broccoli to the skillet with garlic oil. Toss to combine.
If pasta seems dry, add a splash of reserved pasta water to loosen.
Season with salt, black pepper, and red pepper flakes to taste.
Serve warm with grated Parmesan and a squeeze of lemon juice or lemon zest, if desired.
Notes
Use frozen broccoli if fresh isn’t available—just add to pasta water during the last few minutes of cooking.Add grilled chicken, shrimp, or beans for protein.Use gluten-free or whole wheat pasta to suit dietary needs.Leftovers keep well for up to 3 days and reheat easily with a splash of water or oil.Fresh garlic is best, but garlic powder can be used in a pinch.
