Name: Broccoli Pasta with Garlic and Parmesan Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian
Ingredients: 1 head broccoli (large, cut into small florets); 3 cloves garlic (minced); 2 tablespoons olive oil (extra virgin); 1/4 teaspoon red pepper flakes; salt and pepper (to taste); 12 ounces pasta (such as penne); 1 cup Parmesan cheese (freshly grated)

There’s something incredibly comforting about a simple, flavorful pasta dish that comes together quickly—like this Broccoli Pasta with Garlic and Parmesan Recipe. It’s the perfect way to turn a humble head of broccoli into something truly special by pairing it with garlic and freshly grated Parmesan that creates a rich, cozy vibe on your plate.

A silver pan filled with a large amount of small white shell pasta covered in a bright green sauce, likely pesto, with a slightly chunky texture. The pasta shells are well coated and mixed, and there is a sprinkling of fine white grated cheese on top, adding a light contrast to the green. The background shows a white marbled surface, and the pan’s edges are slightly worn. The image is clear and close up, showing the texture of the pasta and sauce in detail photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Broccoli Pasta with Garlic and Parmesan Recipe
Top Tip
How to Serve Broccoli Pasta with Garlic and Parmesan Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Broccoli Pasta with Garlic and Parmesan Recipe

Why You'll Love This Recipe

I can’t tell you how many times this Broccoli Pasta with Garlic and Parmesan Recipe has saved the day when I wanted something quick yet satisfying. It’s so straightforward, yet that balance of flavors makes it feel like you’re treating yourself, not just throwing together dinner.

Simple ingredients: This recipe uses basic kitchen staples, making it easy for anyone to pull together on a weeknight.
Quick to make: From start to finish, it’s a 30-minute meal that doesn’t sacrifice any taste.
Comfort with nutrition: The broccoli adds a nice veggie punch packed with fiber and vitamins, paired perfectly with the comforting pasta.
Customizable: Whether you want to add protein or spice it up, this recipe is a fantastic base you can tweak however you like.

Ingredients & Why They Work

Each ingredient in this Broccoli Pasta with Garlic and Parmesan Recipe plays its part to create a harmonious dish. The broccoli lends a fresh, slightly earthy taste and makes the sauce creamy when mashed. Garlic and red pepper flakes bring that flavorful punch, while Parmesan ties everything together with its salty richness.

Flat lay of a large head of broccoli cut into small florets, three whole uncracked garlic cloves, a small white ceramic bowl of extra virgin olive oil, a small white ceramic bowl with red pepper flakes, a small white ceramic bowl of coarse salt, a small white ceramic bowl of ground black pepper, uncooked penne pasta arranged neatly, a small white ceramic bowl filled with freshly grated Parmesan cheese, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Broccoli: Fresh is best for color and texture, but frozen works in a pinch—just expect a softer sauce.
Olive oil: Extra virgin olive oil adds a fruity depth and is the perfect base for sautéing garlic.
Garlic: Fresh, minced garlic infuses the dish with warmth and aroma you can’t skip.
Red pepper flakes: Just a pinch is enough to give a subtle, pleasant heat without overpowering.
Salt and pepper: Essential for seasoning and bringing out the true flavors of the ingredients.
Pasta (penne or similar): Short pasta shapes like penne or orecchiette hold the sauce beautifully.
Parmesan cheese: Freshly grated Parmesan melts into a creamy, savory finish—pre-grated just doesn’t compare.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love how forgiving this Broccoli Pasta with Garlic and Parmesan Recipe is, so I often tweak it based on what’s in my fridge or my mood. Feel free to get creative—it’s like a blank canvas!

Add some protein: I often toss in grilled chicken or crispy bacon bits for a heartier meal—both work wonders.
Spice it up: If I’m feeling spicy, I bump up the red pepper flakes or add a drizzle of chili oil at the end.
Try different cheeses: Sometimes, I swap Parmesan with Pecorino Romano for a sharper kick or mix both.
Seasonal veggies: When broccoli is out of season, I replace it with asparagus or kale for variety.

Step-by-Step: How I Make Broccoli Pasta with Garlic and Parmesan Recipe

A white bowl filled with a single layer of small round pasta pieces mixed evenly with bright green pesto sauce that has a slightly chunky texture. The pasta looks tender and is coated generously with pesto, with small bits of herbs and nuts visible throughout. There is a light sprinkling of finely grated white cheese on top of the pasta, adding texture and contrast. A gold-colored spoon is partially resting inside the bowl, leaning against the edge. The bowl sits on a white marbled surface with some scattered cheese and red pepper flakes around, and a piece of toasted bread is partially visible in the top right corner. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Blanch the Broccoli Perfectly

First, get a large pot of salted water boiling—this will season the broccoli right from the start. Add your broccoli florets and let them cook for about 5 minutes until tender but still bright green. Don’t overcook here; we want them to maintain a bit of bite. Scoop the broccoli out into a bowl and save about half a cup of the broccoli water—it’s liquid gold for the sauce later.

Step 2: Build the Flavor Base

Heat your olive oil in a large skillet over medium heat, then add the minced garlic and red pepper flakes. Keep an eye on the garlic—it should turn golden and fragrant, not brown or burnt. Toss in the cooked broccoli and pour in that reserved broccoli water. Let it cook and break down for about 10 minutes, mashing as you go. This creates a luscious, slightly chunky sauce that clings beautifully to the pasta.

Step 3: Cook the Pasta Al Dente

Use the same pot with the broccoli water to cook your pasta. The starch from the pasta will help thicken your sauce later. Cook according to package instructions until al dente—firm to the bite but not hard. Drain the pasta but keep a cup of pasta water handy just in case you need to loosen the sauce.

Step 4: Bring It All Together

Toss the drained pasta into the skillet with your broccoli mash. Stir in the freshly grated Parmesan cheese—the heat will gently melt it, turning the sauce creamy and rich. If the sauce feels too thick, add a bit of reserved pasta water until you reach your desired consistency. Give it a final taste and adjust with salt and pepper if needed.

Step 5: Serve and Enjoy

Plate this beauty up, grate on some extra Parmesan, and maybe grind a bit more black pepper on top. Serve immediately and enjoy that perfect mix of garlicky broccoli and cheesy comfort.

Top Tip

From numerous times making this recipe, I picked up a few tricks that make all the difference between good and great. These tips help keep your sauce silky and your flavors bold.

Salt Your Water Well: It sounds basic, but salting your broccoli and pasta water like the sea is key to building layers of flavor from the beginning.
Mash the Broccoli Thoroughly: Don’t rush this step. The creaminess comes from simply breaking down the broccoli with the garlic and oil, creating a natural sauce.
Use Fresh Parmesan: Pre-grated cheese doesn’t melt as smoothly and can make the texture gritty.
Don’t Overcook the Pasta: Stay vigilant to avoid mushy noodles, which can weigh down the dish and lose that lovely chewy texture.

How to Serve Broccoli Pasta with Garlic and Parmesan Recipe

Garnishes

I usually go simple here—extra Parmesan, a drizzle of good olive oil, and some freshly cracked black pepper always hit the spot. If I’m feeling fancy, a sprinkle of toasted pine nuts or a few fresh basil leaves add a nice pop of texture and color.

Side Dishes

I often pair this pasta with a crisp green salad dressed lightly with lemon vinaigrette, or some crusty garlic bread to soak up the creamy sauce. They keep the meal balanced and satisfying without any fuss.

Creative Ways to Present

For dinner parties, I love serving this in shallow bowls garnished with microgreens and a lemon wedge on the side. It brightens the flavors and gives guests an option to add a fresh zing if they want. Plus, it looks beautiful when plated simply but thoughtfully.

Make Ahead and Storage

Storing Leftovers

This pasta holds up well in the fridge for up to 5 days. I store mine in an airtight container and add a little splash of water or broth before reheating to freshen up the sauce and keep it creamy.

Freezing

I’ve frozen this a couple of times when I had extra, but just so you know, the texture of the broccoli can soften a lot after thawing. Still tasty, but best if you plan to enjoy it fresh whenever possible.

Reheating

The best way to reheat is gently in a skillet over medium-low heat with a splash of reserved pasta water or broth. This prevents the dish from drying out or getting clumpy and helps revive that saucy texture.

Frequently Asked Questions:

Can I use frozen broccoli instead of fresh?

Absolutely! Frozen broccoli works well here, but the sauce will be softer and less vibrant in color. Just make sure to thaw and drain any excess water before using to avoid a watery sauce.

What type of pasta works best in this recipe?

Short pasta like penne, orecchiette, or rigatoni are perfect because they hold the broccoli-garlic sauce well, giving you a delicious bite every time.

Can I make this dish vegan?

You can! Simply omit the Parmesan and replace it with nutritional yeast or a vegan cheese substitute to capture that cheesy flavor.

How do I prevent the garlic from burning?

Garlic burns quickly at high heat. Cook it over medium or medium-low heat and watch it closely, stirring often, until it’s just golden and fragrant—this keeps the flavor mellow and delicious.

Final Thoughts

This Broccoli Pasta with Garlic and Parmesan Recipe is one of those meals that feels like a warm hug after a busy day. It's quick, uses ingredients you probably already have, and delivers big on flavor without fuss. I love how versatile it is, and I promise once you try it, you’ll want to make it again and again. So go ahead—treat yourself and your loved ones to this simple but stunning dish because sometimes the easiest recipes are the best ones.