Name: Broccoli Pasta with Garlic, Red Pepper Flakes, and Parmesan Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian
Ingredients: 1 pound broccoli (fresh or frozen); 12 ounces short pasta (conchiglie, orecchiette, rotini, or another type); 3 tablespoons extra virgin olive oil; 2 cloves garlic (pressed, grated, or thinly sliced); ¼ teaspoon red pepper flakes (or thinly sliced red chili); 1 tablespoon sea salt (for boiling water); ½ cup grated parmesan cheese (+ shaved parmesan for garnishing); 1 handful fresh basil leaves; 1 gallon (3½ liters) water (for boiling broccoli and pasta)

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Introduction

This broccoli pasta is a simple, flavorful dish that combines tender broccoli with a garlicky, spicy olive oil sauce. It’s quick to make and perfect for a wholesome weeknight meal that feels both comforting and fresh.

The image shows a white bowl filled with shell pasta coated in a thick, bright green pesto sauce. Mixed in are small broccoli florets, and the pasta is topped with fresh, dark green basil leaves and thin, light yellow cheese shavings. The bowl sits on a white plate, both placed on a white marbled surface. The edges of the plate and bowl have a slight scalloped design, and nearby are hints of a blue cloth and some red chili peppers. To the side, a metal fork and knife with white handles rest on the surface along with a small glass cup containing light golden oil. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 pound broccoli (fresh or frozen)
1 gallon (3½ liters) water

1 tablespoon salt
12 ounces short pasta (conchiglie, orecchiette, rotini, or another type)

3 tablespoons extra virgin olive oil
2 cloves garlic (pressed, grated, or thinly sliced)

¼ teaspoon red pepper flakes (or thinly sliced red chili, to taste)
½ cup grated parmesan cheese
Shaved parmesan cheese for garnish

1 handful basil leaves

Instructions

Step 1: Cut the broccoli into small florets. Bring 1 gallon (3½ liters) of water to a boil with 1 tablespoon of salt, then add the broccoli and cook for about 5 minutes until fork tender.
Step 2: While the broccoli cooks, heat 3 tablespoons of extra virgin olive oil in a large skillet over medium heat. Add the garlic and red pepper flakes, sautéing for about 1 minute until fragrant.

Step 3: Remove the broccoli with a slotted spoon and add it to the skillet. Pour in one cup of the hot cooking water and simmer for 10 minutes until the broccoli is very tender. Mash the broccoli with a fork or blend with an immersion blender to create a chunky sauce.
Step 4: Cook the pasta in the same boiling water used for the broccoli, following the package instructions but reduce the cooking time by 2 minutes to keep it slightly firm. Reserve one cup of pasta water and then drain the pasta.
Step 5: Add the drained pasta to the broccoli sauce in the skillet. Stir in the grated parmesan cheese and cook together for about 1 minute, adding reserved pasta water as needed to achieve a creamy consistency.

Step 6: Taste the dish and adjust salt if necessary. Serve topped with fresh basil leaves and shaved parmesan cheese.

Tips & Variations

Use fresh basil for a fragrant touch, or substitute with parsley if preferred.
For a nuttier flavor, toast some pine nuts and sprinkle on top before serving.

Add a squeeze of lemon juice to brighten the flavors just before serving.
If you like it spicier, increase the amount of red pepper flakes gradually to your taste.

Storage

Store leftover broccoli pasta in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat, adding a splash of water or olive oil to loosen the sauce if it has thickened.

How to Serve

A large white pan filled with small shell pasta covered in a thick, bright green sauce, giving it a creamy and slightly chunky texture. The pasta shells are well coated, with some of the green sauce filling the inside of the shells. A light wooden spatula with a white silicone head is stirring the pasta from the right side. Around the pan, there is a block of pale yellow cheese at the bottom left, a whole garlic bulb on a blue cloth at the top right, and a white spoon with red chili flakes near it. The whole scene is set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen broccoli for this recipe?

Yes, frozen broccoli works well. Just make sure it is fully thawed and drained before cooking to avoid excess water in the sauce.

What type of pasta works best with broccoli sauce?

Short pasta shapes like conchiglie, orecchiette, or rotini are ideal as they hold the sauce well, but feel free to use your favorite variety.