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Italian Broccoli Pasta is comfort food at its best and takes less than 30 minutes to prepare with kitchen staples. Cooked broccoli is smashed with lots of garlic and extra virgin olive oil, then tossed with pasta, sharp Pecorino cheese and lemon creating a velvety sauce that coats the pasta in a deconstructed-broccoli-pesto-sort-of-way. Keep reading for more!
This is a great example of a dish being so much more than the sum of its parts.
This is not a dish where the pasta and broccoli pieces just get tossed together at the end and exist separate from each other.
This dish is more akin to a deconstructed broccoli pesto where overcooked pieces of broccoli get smashed enthusiastically with a fork so that they can join together lovingly with cooked pasta in a beautiful flavor and texture marriage.
It’s really more of a pasta with broccoli sauce–and becomes a bit creamy when the Pecorino cheese gets mixed into and emulsifies with the hot pasta, a bit like cacio e pepe. The technique is very similar to that in Sicilian Pasta with Caulifower.
Even though lightly-steamed “al dente” vegetables are often lauded in the food world, the key to this dish’s perfection is intentionally overcooking the broccoli so that it can be smashed into deliciousness. My culinary school chef instructors would disagree and fail me for doing this, though!
What Inspired This Recipe
Pasta with Broccoli was one of my mom’s special dishes. She made it frequently and everyone loved it.
Every time I cook it, I think of the love that she brought to her family and friends through her cooking, and I aim to do the same.
Here, I’ve presented my mom’s exact recipe with one small addition that I have made over the years–a little bit of lemon zest mixed in at the end. It adds a welcome brightness and citrusy accent that works so well with the other earthy and savory notes in the dish. I hope that mom would approve.
Why This Recipe Works
- Quick and Easy: Only a few key ingredients that you most likely already have in your kitchen are needed and less than 30 minutes from start to finish. Pasta with Broccoli can be served on the fly any night of the week (a great reason to keep frozen broccoli on hand!), yet can be included on any dinner party menu.
- No-Fuss: If you can boil water and toss some stuff around in a sauté pan then you can make this easy recipe with 100% success!
- Incredible taste! Even broccoli haters like this pasta. There is just something about how the broccoli gets smashed and clings lovingly to the pasta with the cheese–the most delicious bright and fresh flavors!
This Sicilian broccoli pasta is so rich and creamy and delicious–hope you give it a try!
Ingredients for Italian Broccoli Pasta
The ingredients in this pasta broccoli recipe are few, but significant. And, you likely have most of them already in your kitchen. We’ll be using:
- Broccoli: Use double the amount (in weight) of broccoli to dry pasta. That is, for every one pound of pasta, use two pounds of broccoli. Plus, I always use frozen broccoli in this recipe for a couple of reasons. First, I always have some on hand, so it is easy to make this dish in a pinch. And second, it is just easier! No chopping or prepping of frozen broccoli is necessary, and it becomes soft in the boiling water much faster than fresh. Having said this, you can absolutely make this dish with fresh broccoli! Just peel the stem and chop the head of broccoli into small chunks and proceed with the recipe.
- Garlic: Use copious amounts of it in this dish. That is all.
- Olive Oil: Used for both sautéing the garlic and drizzling over the dish at the end. Use a very high quality extra-virgin olive oil for this dish.
- Pecorino Romano Cheese: Like the garlic, do not skimp on this ingredient. Once mixed into the hot pasta and broccoli, it becomes a bit emulsified (similar to a cacio e pepe pasta) and the cheese, along with the broccoli and pasta, become one.
- Lemon Zest: This adds a welcome brightness and citrusy punch to the dish. If you don’t have any lemons on hand, don’t worry. You can leave the lemon zest out and the dish will still be amazing. The additional of lemon to this recipe was a more recent enhancement, but I’ve eaten this dish hundreds of times without it.
- Pasta: I have been eating this pasta dish my entire life, and there isn’t really any pasta shape out there, long or short, that isn’t absolutely perfect with it. Having said this, my favorite short shape for this dish is a classic rigatoni, and my favorite long shape for it is bucatini. It is also so perfect with ziti, cavatelli, orecchiette, gnocchi and spaghetti.
Italian Broccoli Pasta Step-by-Step, Pro-Tips included!
Here are the main steps for how to make pasta con broccoli:
- Prep and measure all ingredients. Bring a large pot of water to a boil. Then, combine the olive oil, garlic and red pepper flakes in a large pan over medium-low heat and cook until the garlic starts to soften and brown lightly.
- PRO-TIP: Don’t walk too far away during this step! Garlic can burn very quickly; so, close monitoring is important.
- Once the pasta water comes to a boil, add salt, then the broccoli, stirring frequently. Cook the broccoli for 4-5 minutes only–until it becomes soft and “smashable”. Test this out by piercing a piece with a fork. (Fresh broccoli will take longer to soften than frozen broccoli.)
- PRO-TIP: The key to this dish is actually overcooking the broccoli! The pasta and broccoli are not separate but rather become one. It is actually akin to a deconstructed broccoli pesto. You want the broccoli to be mashed and then coat the pasta itself. Trust me on this one! Cook the broccoli longer than what may feel comfortable.
- Using a hand strainer or spider, transfer the broccoli from the boiling water to the pan with the garlic.
- PRO-TIP: If after you’ve removed the broccoli from the boiling water and added it to the pan, you realize that it is not yet soft enough to smash, just add a bit of water to the pan and cover it. This will allow the broccoli to steam/cook a bit more until it is at the right (smashable) texture.
- Then, add the pasta to the boiling water.
- While the pasta is cooking, use either a potato masher or large fork and smash the broccoli into small pieces. Leave a few small chunks. Season with the salt and black pepper.
- Cook the pasta for 2 minutes before you think it is al dente and reserve some starchy pasta water. Then, transfer the cooked pasta and about ½ cup pasta water to the pan with the broccoli, along with the lemon zest, and toss well, allowing the pasta to finish cooking in the delicious flavors of the sauce. Add additional pasta water if more moisture is needed.
- PRO-TIP: The pasta water is key! Add it to the sauce along with the pasta for the additional moisture needed to finish cooking the pasta.
- Make sure the sauce and pasta are well-combined, then turn off the heat. Fold in the cheese and mix very well.
- PRO-TIP: The cheese should become a bit emulsified and melt into the dish.
- Drizzle all with a little extra-virgin olive oil, transfer to serving dishes and enjoy! That’s it!
- PRO-TIP: Use as much olive oil, garlic and cheese as you want in this recipe! These are not the ingredients to skimp on–they make the dish! And, use the really good olive oil here!
Check out my answer to “How Much Salt Should You Add to Pasta Water?” here, as featured in Appetito’s online Italian Food and Drink Magazine. (Hint: I also mention it in the recipe below.)
Frequently Asked Questions
Here are answers to some frequently asked questions about this Italian pasta broccoli:
Definitely! You can absolutely make this dish with fresh broccoli! Just peel the stem and chop the head of broccoli into small chunks and proceed with the recipe.
You can, but it is not necessary. The way that I have presented the recipe here makes the preparation super easy. Just cook the broccoli in the boiling pasta water before adding the pasta, then remove the cooked broccoli and transfer it to a pan with sautéed garlic. Then proceed with cooking the pasta in the same water in which you just cooked the broccoli.
If I am making a really big batch of this recipe for a large gathering (with 4 to 6 pounds broccoli), I will prepare the broccoli in advance and separate from the pasta water. I will basically blanch/boil the broccoli until soft, then smash it, then add it to a pan with sautéed garlic. It is easier to handle a very large volume of broccoli this way.
Leftovers can be stored in an airtight container in the refrigerator for up to 5 days. Reheat them, covered, in a small skillet over medium low heat with a little bit of water until heated through.
Try serving this recipe with Easy Baked Turkey Meatballs with Pesto–it’s a delicious pairing!
Variations and Substitutions for Italian Broccoli Pasta
Here are a few great suggestions for twists and additions to this Italian pasta recipe:
- Use cauliflower: This recipe works really well if you substitute either fresh or frozen cauliflower for the broccoli. Use the same exact technique.
- Add anchovy: For a briny, savory and umami punch, add a few filets of anchovy to the pan along with the garlic and let them dissolve in the oil.
- Add protein: Shrimp, crab, chicken or Italian sausage would all be great added to this dish for additional protein.
- Change the cheese: The sharpness of Pecorino Romano really makes it the best cheese option for this dish. Having said this, if all you have is parmesan cheese, you can definitely use that as a substitute.
- Make it spicy! For all the hot heads out there, I suggest either increasing the amount of crushed red pepper or adding some Calabrian chile paste at the beginning of the cooking process (or both) for increased heat. And, of course, don’t forget to drizzle some homemade spicy pepper oil over the finished dish!
- Make it vegan: If you omit the cheese, this dish will be 100% plant-based. It won’t have the same flavor, though. You can consider adding some nutritional yeast or vegan grated cheese as a substitute for the Pecorino.
More Pasta Recipes with Veggies
If you love pairing pasta with lots of veggies, here are a few more recipes to try out:
- Artichoke Sausage Pasta with Basil and Lemon–hearty and so flavorful!
- Homemade Vodka Sauce with Fresh Tomatoes & Basil-a fresh take on this classic!
- Pasta with Grape Tomato Sauce–a quick sauce made with grape or cherry tomatoes
- Paglia e Fieno Pasta with Mushrooms and Peas–creamy and delicious!
- Trapanese Pesto with Busiate Pasta–a classic, Sicilian, raw tomato and almond pesto
- Pasta alla Checca–a super-easy, no-cook, tomato and ricotta sauce that anyone can make!
Kitchen Tools & Cookware Needed
To make this easy Italian Broccoli Pasta recipe, you’ll need the following:
- Cutting board with non-slip mat underneath (I use shelf liner)
- Sharp chef’s knife
- Measuring cups and spoons
- Multiple bowls to hold prep
- Cheese grater (optional)
- Large sauté pan or Dutch oven
- Wooden or silicon spoons, tongs
- Large pot for cooking pasta
- Colander, large mesh strainer or spider for scooping out or draining pasta
- Large serving bowl or platter and serving utensils
More Italian Pasta Recipes to Try
I hope that you are enjoying my Italian food blog Mangia With Michele and all of my Italian recipes!
If you’ve tried Italian Broccoli Pasta or another recipe here, let me know how it went in the comments below. I love hearing from you!
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Italian Broccoli Pasta with Pecorino and Lemon
Ingredients
- 4 Tbsp extra virgin olive oil + extra for finishing
- 3 Tbsp chopped garlic
- Pinch crushed red pepper
- 2 pounds frozen broccoli florets, defrosted (See NOTE below if using fresh.)
- 1 pound pasta + salt for pasta water (See NOTE below for best options.)
- ½ tsp salt
- ¼ tsp black pepper
- Zest from 1 lemon (Use more if you want!)
- 1 cup grated Pecorino Romano cheese
Instructions
- Prep all ingredients according to specifications above. Bring a large pot of water to a boil. Then, combine the olive oil, garlic and crushed red pepper in a large pan over medium-low heat and cook until the garlic starts to soften and brown lightly. Stir occasionally.(Please see the section above in the blog post for Step-By-Step instructions with photos.)4 Tbsp extra virgin olive oil, 3 Tbsp chopped garlic, Pinch crushed red pepper
- Once the pasta water comes to a boil, add salt, then the broccoli, stirring frequently. Cook the broccoli for 4-5 minutes only–until it becomes soft and “smashable”. Test this out by piercing a piece with a fork. (Fresh broccoli will take longer to soften than frozen broccoli.)2 pounds frozen broccoli florets,
- Using a hand strainer or spider, transfer the broccoli from the boiling water to the pan with the garlic. Then, add the pasta to the boiling water.1 pound pasta
- While the pasta is cooking, use either a potato masher or large fork and smash the broccoli into small pieces. Leave a few small chunks. Season with the salt and black pepper.½ tsp salt, ¼ tsp black pepper
- Cook the pasta for 2 minutes less than the package directions, or about 2 minutes before you think it is al dente. Be sure to reserve at least 1 cup of the starchy pasta water.
- Transfer the cooked pasta and about ½ cup pasta water to the pan with the broccoli, along with the lemon zest, and toss well, allowing the pasta to finish cooking in the delicious flavors of the sauce. Add additional pasta water if more moisture is needed.Zest from 1 lemon
- Make sure the sauce and pasta are well-combined, then turn off the heat. Fold in the cheese and mix very well–thecheese should become a bit emulsified and melt into the dish.1 cup grated Pecorino Romano cheese
- Drizzle all with a little extra-virgin olive oil, transfer to serving dishes and enjoy! Buon Appetito!
Notes
- Use double the amount (in weight) of broccoli to dry pasta. That is, for every one pound of pasta, use two pounds of broccoli.
- I always use frozen broccoli in this recipe for a couple of reasons. First, I always have some on hand, so it is easy to make this dish in a pinch. And second, it is just easier! No chopping or prepping of frozen broccoli is necessary, and it becomes soft in the boiling water much faster than fresh. Having said this, you can absolutely make this dish with fresh broccoli! Just peel the stem and chop the head of broccoli into small chunks and proceed with the recipe.
- The secret to this dish is actually overcooking the broccoli! The pasta and broccoli are not separate but rather become one. It is actually akin to a deconstructed broccoli pesto. You want the broccoli to be mashed and then coat the pasta itself. Trust me on this one! Cook the broccoli longer than what may feel comfortable.
- If after you’ve removed the broccoli from the boiling water and added it to the pan, you realize that it is not yet soft enough to smash, just add a bit of water to the pan and cover it. This will allow the broccoli to steam/cook a bit more until it is at the right (smashable) texture.
- Use a large pot with 5 to 6 quarts water for 1 pound of pasta. Bring the water to a boil before adding the salt. Use 1 1/2 – 2 Tbsp salt.
- The pasta water is key! Add it to the sauce along with the pasta for the additional moisture needed to finish cooking the pasta.
- Use as much olive oil, garlic and cheese as you want in this recipe! These are not the ingredients to skimp on–they make the dish! And, use the really good olive oil here!
- I have been eating this pasta dish my entire life, and there isn’t really any pasta shape out there, long or short, that isn’t absolutely perfect with it. Having said this, my favorite short shape for this dish is a classic rigatoni, and my favorite long shape for it is bucatini. It is also so perfect with ziti, cavatelli, orecchiette, gnocchi and spaghetti.
Great dish
Absolutely delicious!! I had fresh broccoli rabe on hand & it did take awhile to soften cuz i used stalks n all (I kept putting ladles of pasta water in the skillet) Next time I might add some ‘nduja!
Thanks as always!
Michele is perhaps my absolute favorite food content creator! As an Italian-American, these recipes take me back to a very happy place. And this pasta and broccoli recipe was absolutely incredible. Just like my Mom’s, which is saying oh so much! And so easy to make!! This will now be a staple in my limited cooking repertoire!! Thanks for sharing your gift, Michele!!
Aw thank you, Tom. This comment truly touched my heart. I’m so happy that this recipe brought you back to a happy place. 🙂
As usual Michele, delish recipe!!!!
Delish!!!!!
This recipe almost just brought tears to my eyes. Just like my mom used to make. I can’t wait to try it. Thank you!
Thanks for your comment, Christina. I’m glad the recipe brought back some memories.