15-Minute Garlicky Broccoli Pasta

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A glossy, savory pasta with tender broccoli and a sauce that clings to every bite.

A bowl of penne pasta tossed with bright green broccoli florets in a creamy garlic butter sauce, topped with grated parmesan and red chili flakes on a stainless steel kitchen counter.

Recipe / Method

Prep: 5 Minutes

Cook: 10 Minutes

Serves: 2

Ingredients

  • 250 g (about 8–9 oz) short pasta (penne, fusilli, shells)
  • 1 large head broccoli, cut into small florets
  • 3–4 garlic cloves, crushed
  • 2–3 tbsp olive oil
  • ¼ tsp chili flakes (optional)
  • Salt and cracked black pepper, to taste
  • A small knob of butter
  • Grated Parmesan cheese (as needed)
  • Reserved pasta water for sauce

Instructions

  1. Bring a large pot of well-salted water to a rolling boil. Add the pasta and cook for 3 minutes less than the package directions so it finishes in the sauce. Leave the water hot.
  2. With about 3 minutes of pasta cook time left, add the broccoli florets to the same pot. The broccoli should turn bright green and begin to soften.
  3. Before draining, reserve at least 1 cup of the starchy pasta water. Then drain the pasta and broccoli together.
  4. Return the empty pot to medium-low heat and add the olive oil. Sizzle the garlic and chili flakes until fragrant but not browned.
  5. Add the pasta and broccoli back into the pot. Pour in about ½ cup of reserved pasta water and stir briskly. The water, oil, garlic, and starch will emulsify into a glossy sauce that clings to the noodles.
  6. Remove from heat. Stir in the butter and Parmesan until they melt into the sauce, then season with salt and pepper. Add more pasta water if a looser sauce is desired

Why This Recipe Works

Boiling the broccoli with the pasta saves a dish and lets the vegetable soften enough to help thicken the sauce. The starchy water is the glue that turns oil and cheese into a silky coating rather than a greasy puddle.

Pairing Suggestions

This pasta pairs best with simple proteins that don’t compete with its light, savory base — soft scrambled eggs or a flaky pan-seared fish add contrast without overwhelming the garlic-broccoli flavor.

Leftovers

Store leftover broccoli pasta in an airtight container in the fridge for up to three days. Reheat gently in a pan with a splash of water or olive oil to loosen the sauce and bring back its gloss. Cold leftovers also work well in a simple pasta salad with a splash of vinegar or lemon. Works well with plain proteins.

Make It Yours

Use this recipe as a base and adjust it to your taste and what you have on hand.

  • Spice variation: Add a pinch of fennel seeds or dried oregano with the garlic for a deeper, savory note.
  • Acid swap: If you’re out of lemon, use a small splash of white wine vinegar or apple cider vinegar to brighten the sauce.
  • Heat adjustment: Skip the chili flakes and rely on black pepper for warmth, or increase them for a sharper edge.
  • Texture tweak: Finish with toasted breadcrumbs or crushed nuts for contrast.

Kitchen Connections

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