Broccoli Pasta
Pasta tossed with charred broccoli, garlic, olive oil, lemon, and Parmesan. The Italian-style sautéed broccoli pasta that's faster than ordering takeout and tastes much better. The trick is letting the broccoli char in the pan, not steam.
Prep Time
11 min
Cook Time
16 min
Servings
4
Calories
215 cal
🛠 Interactive Recipe Tools — Use them right here on this page
Smart Servings Scaler
- Pasta200 g
- Broccoli2 cups
- Cheese1 cup
- Olive Oil2 tbsp
- Garlic3 cloves
- Parmesan Cheese½ cup
- Basil1
- Black Pepper½ tsp
- Salt1 tsp
All quantities scaled automatically from 4 servings.
Ingredients
Makes 4 servings · Use the Servings Scaler above to adjust
- Pasta200 g
- Broccoli2 cups
- Cheese1 cup
- Olive Oil2 tbsp
- Garlic3 cloves
- Parmesan Cheese0.5 cup
- Basil1
- Black Pepper0.5 tsp
- Salt1 tsp
Instructions
- 1
Bring a large pot of salted water to a boil. Cook 1 lb of orecchiette or short pasta for 1 minute less than the package time. Reserve 1 cup of pasta water before draining.
- 2
While the pasta cooks, cut 1 large head of broccoli into small florets — about 1-inch pieces. Smaller pieces char faster and integrate better with the pasta.
- 3
Heat 3 tablespoons of olive oil in a large skillet over medium-high heat. Add the broccoli florets in a single layer. Don't move them for 4 minutes — let them char on one side.
- 4
Add 6 thinly sliced garlic cloves and ½ teaspoon red pepper flakes. Stir for 30 seconds. Add a splash of pasta water (¼ cup) to steam-finish the broccoli for 2 minutes until tender.
- 5
Add the drained pasta to the skillet. Add ½ cup of grated Parmesan, the zest and juice of 1 lemon, and ½ cup more of pasta water. Toss for 60 seconds — everything emulsifies into a light coating.
- 6
Season with 1 teaspoon of salt, freshly cracked black pepper, and finish with another tablespoon of olive oil. Serve immediately with extra Parmesan and a sprinkle of chili flakes if you like heat.
Watch how to make Broccoli Pasta
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💡 Expert Tips
- 1.Char the broccoli undisturbed. Moving the florets breaks the contact with the hot pan. 4 minutes without touching creates the char.
- 2.Small florets. Big broccoli pieces don't integrate well with pasta. Smaller pieces cook faster and distribute evenly.
- 3.Lemon zest AND juice. The zest adds bright aromatic oil; the juice adds acid. Both matter.
- 4.Pasta water for emulsion. Plain water doesn't work the same — the starch is what creates the silky coating.
🔬 Why It Works
Italian-style broccoli pasta works on the principle of letting good ingredients shine. Charring the broccoli in olive oil creates Maillard-browned flavor that boiled broccoli can't match. Garlic added near the end stays sharp and fragrant rather than burning into bitter. Lemon zest provides the aromatic note; juice provides acid balance. Pasta water creates the emulsion that turns oil, cheese, and broccoli into a unified dish rather than separate ingredients on a plate.
Frequently Asked Questions
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Nutrition Facts
Per serving (recipe makes 4 servings)
* Percent Daily Values based on a 2,000 calorie diet. Values are estimates.
Nutrition Facts
Per serving (recipe makes 4 servings)
* Percent Daily Values based on a 2,000 calorie diet. Values are estimates.
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