Pasta with Broccoli
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If you’re like me and love the idea of less cleanup after a good meal, you’ll love this one-pot pasta with garlicky broccoli.
Pasta with broccoli is a very popular dish among Italian Americans. It comes together quickly, is high on flavor, and is perfect for those nights when you want something comforting that’s simple to whip up!
You can use frozen broccoli or fresh – either is fine in this case (but frozen broccoli is quicker – it’s the one time where mushy broccoli is preferred!)
In this version, the broccoli has been broken down a lot, almost to the point of a pesto. I usually leave more small chunks, but the beauty of this dish is that you can customize it to your taste.
Ingredients
Most of these ingredients can often be found on hand in the Italian American household, especially if using frozen broccoli.
- Broccoli: You can use fresh or frozen broccoli. For a variation, try using cauliflower for a different taste and texture.
- Pasta: Any pasta shape works well with this dish, but short shapes like penne, fusilli, or rigatoni are especially good at holding onto the sauce. For a gluten-free option, use a high-quality gluten-free pasta.
- Olive Oil: Extra virgin olive oil is recommended for its flavor, but if you need a substitute, avocado oil or a mild vegetable oil can work, although the taste will be slightly different.
- Garlic: Fresh garlic gives the best flavor, but 1/2 teaspoon of garlic powder can substitute for each clove if you’re in a pinch.
- Lemon Zest: Lemon zest adds a fresh, citrusy brightness. If unavailable, a splash of lemon juice can work, though it should be added sparingly to avoid making the sauce too tart.
- Pecorino Romano Cheese: This cheese is salty and tangy. Parmesan can be a good substitute, or if you’re avoiding dairy, try a sprinkle of nutritional yeast for a cheese-like flavor.
Substitutions and Modifications
Add-Ins and Toppings: Consider adding other vegetables like sun-dried tomatoes or spinach for extra color and nutrition. For protein, grilled chicken, shrimp, or crispy tofu make great additions. Topping the dish with toasted breadcrumbs can add a delightful crunch – yum!
Sauce Variations: To make a creamier sauce, you can stir in a few tablespoons of cream towards the end of cooking.
How To Make
In a large pan, heat olive oil and briefly sauté garlic until fragrant.
To prepare the broccoli, start with either fresh or frozen. For frozen broccoli, cook according to the package instructions until soft, drain, and then smash it with a fork. If using fresh broccoli, cut it into florets and blanch in boiling salted water until very tender, about 6 to 8 minutes. Drain, let cool slightly, and then smash the florets with a fork
Add the smashed broccoli, coating it in the oil, and season with salt, pepper, and hot pepper flakes. Combine the al dente pasta with the broccoli sauce, adding reserved pasta water as needed to achieve your desired sauce consistency. Finish by stirring in olive oil, lemon zest, and Pecorino Romano cheese, adjusting seasoning as needed before serving.
For full details, please see recipe card below.
Tips and Techniques
- Perfectly Cooked Broccoli: Whether using fresh or frozen broccoli, ensure it’s very tender when smashed. This not only helps it blend better into the sauce but also makes for a creamier texture. Don’t rush this step; the softer the broccoli, the better the sauce will incorporate. I like to leave some bigger pieces of broccoli although it can be as smashed up as you’d like!
- Reserve Pasta Water: Don’t forget to reserve about 1/2 to 3/4 cup of the pasta water before draining. The starchy water is a key ingredient in achieving a silky, emulsified sauce that clings to the pasta nicely.
- Sauté Garlic Carefully: Garlic burns easily and can become bitter. Heat it just until it releases its aroma — this usually takes about 15 to 30 seconds. If you’re worried about burning, you can lower the heat or add the garlic after the broccoli has already been put in the pan.
- Season in Layers: Season your broccoli while it’s sautéing and after you combine it with the pasta. This layering of flavors helps create a more complex and well-rounded dish. I do this instinctively now with most all dishes.
- Finish Cooking Pasta in the Sauce: Instead of fully cooking the pasta in the boiling water, undercook it slightly. Transfer it to the sauce to finish cooking. This technique allows the pasta to absorb the flavor of the sauce, enhancing the overall taste of the dish.
- Adjust Texture with Oil and Water: If the sauce seems too thick, add a bit more pasta water or olive oil to reach your desired consistency. This helps in achieving a glossy, smooth texture that evenly coats the pasta.
- Use Fresh Lemon Zest and Cheese: Add a burst of freshness with lemon zest right before serving. It adds a bright note that cuts through the richness of the dish. Freshly grated Pecorino Romano adds a salty, nutty flavor that elevates the whole dish.
- Garnish and Serve: Always save some cheese for garnishing right before serving. This not only adds texture and flavor but also makes the dish more visually appealing.
If you tried this recipe, please leave a 🌟 star rating and let me know how it went in the 📝 comments below!
📖 Recipe
Pasta with Broccoli
Ingredients
- 1 pound pasta
- 2 pounds broccoli florets fresh or frozen, cooked until very tender and roughly smashed with a fork, drained
- 3 tablespoons olive oil plus more if desired
- 2 to 3 cloves garlic minced or grated (for stronger flavor) or sliced (milder flavor)
- 1/2 teaspoon salt
- pinch red pepper flakes
- pinch black pepper
- Zest from a lemon
- 1/2 cup Pecorino Romano or Parmesan cheese plus more for serving
Instructions
Prepare Broccoli:
- Frozen Broccoli: Follow package instructions to cook the frozen broccoli until soft. Drain any excess water and roughly smash the broccoli with a fork.
- Fresh Broccoli: Cut fresh broccoli into florets. Bring a pot of salted water to a boil and blanch the broccoli florets until they are very tender, at least 6 to 8 minutes or more. Remove from the water and drain. Let them cool slightly, then roughly smash the broccoli with a fork. The broccoli is done if it can be easily smashed with a fork.
Cook Pasta:
- Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve 1/2 to 3/4 cup of pasta water before draining.
Prepare Broccoli Sauce:
- In a large pan, heat olive oil over medium heat. Add chopped/sliced garlic and heat only until you can start smelling it – about 15 to 30 seconds – be careful it burns easily!
- Add the smashed broccoli to the pan and coat thoroughly in oil. Add more oil if necessary. Sauté just until heated through. Season with salt, pepper, and a touch of hot pepper flakes.
Combine Pasta and Broccoli Sauce:
- When the pasta is al dente, transfer it to the pan with the broccoli sauce, and if you want it saucier, add 1/2 to 3/4 cup of reserved pasta water. Toss together to coat and let the pasta finish cooking in the sauce, allowing it to absorb all the flavors.
Finish and Serve:
- Add a drizzle of additional olive oil, if desired, and lemon zest to the pasta and broccoli mixture. Gently fold in the Pecorino Romano cheese.
- Adjust for salt and pepper and serve with plenty of extra cheese!