Easy Broccoli Pasta with Garlic and Parmesan
Easy Broccoli Pasta with Garlic and Parmesan is a quick, comforting dinner ready in 20 minutes. After making this many times, I’ve perfected the crispy broccoli and savory garlic parmesan sauce. Jump to the recipe card or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Easy Lemon Curd Chia Pudding for a Refreshing Breakfast and Creamy Smoked Salmon Gnocchi Dinner Recipe.
Why This Easy Broccoli Pasta with Garlic and Parmesan Is Pure Comfort
- Golden, crispy broccoli in every bite
- Rich, savory garlic parmesan sauce
- Ready in just 20 minutes
- Better than takeout and freezer-friendly
What You'll Need for Easy Broccoli Pasta with Garlic and Parmesan
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- 12 oz (340g) pasta
- 4 cups (300g) broccoli florets
- 4 cloves garlic
- 1/2 cup (50g) grated parmesan cheese
- 3 tbsp (45ml) olive oil
- Salt and pepper, to taste
- Red pepper flakes (optional)
- Optional: Additional parmesan cheese, for serving
- Optional: Fresh basil or parsley, chopped
đź“ť Ingredient Notes
- pasta: Any shape works, but penne or fusilli traps the sauce best.
- broccoli: Use fresh, not frozen for best texture.
đź›’ Tools & Equipment I Recommend
- Stainless Steel Skillet — Even heat for perfect pasta and broccoli → See on Amazon
- Microplane Zester — Effortless garlic mincing and parmesan grating → See on Amazon
How to Make Easy Broccoli Pasta with Garlic and Parmesan
- Cook pasta: Boil salted water and cook pasta according to package instructions until al dente. Reserve 1 cup of pasta water before draining.
- Sauté garlic: In a large skillet, heat olive oil over medium heat. Add minced garlic and cook until fragrant, about 1 minute.
- Cook broccoli: Add broccoli florets to the skillet, season with salt, pepper, and red pepper flakes (if using). Cook, stirring occasionally, until broccoli is tender and crispy, about 5-7 minutes.
- Toss with pasta: Add drained pasta and reserved pasta water to the skillet. Toss to combine, adding more pasta water if needed to create a light sauce. Cook for 1-2 minutes until pasta is well coated.
- Finish with cheese: Stir in grated parmesan cheese until melted and creamy. Taste and adjust seasoning if needed. Serve hot, topped with additional parmesan cheese and fresh herbs if desired.
Cook's Tips for Perfect Easy Broccoli Pasta with Garlic and Parmesan
- Common mistake and fix: Don't overcook the broccoli. It should still have a slight crunch. If it's too soft, it will become mushy when tossed with the pasta.
- Pro tip: Use reserved pasta water to adjust the sauce consistency. It's starchy and helps bind the sauce to the pasta.
- Pro tip: For a spicy kick, add red pepper flakes to the skillet with the broccoli.
- Pro tip: Make it vegetarian by omitting the parmesan cheese or using a vegan alternative.
Storing & Reheating Easy Broccoli Pasta with Garlic and Parmesan
Short-Term Storage
Store in an airtight container in the fridge. Store leftovers in an airtight container in the fridge for up to 5 days. Make-ahead tip: The broccoli and garlic can be cooked ahead of time and reheated with the pasta when ready to serve.
Freezing Easy Broccoli Pasta with Garlic and Parmesan
Freeze individual portions for up to 3 months. Thaw in the fridge overnight before reheating.
How to Reheat Without Drying It Out
Oven: Reheat in the oven at 350°F (180°C) for 10-15 minutes, or until heated through. Microwave: Reheat in the microwave for 1-2 minutes, or until heated through. Stir halfway through.
Recipe Notes
- Chef tip: For a one-pot meal, cook the pasta in the skillet first, then set it aside while you cook the broccoli and garlic. Return the pasta to the skillet to toss with the sauce.
- Best substitution: Use frozen broccoli florets if fresh is not available. Cook them a bit longer to ensure they're tender and crispy.
- Make-ahead: The broccoli and garlic can be cooked ahead of time and reheated with the pasta when ready to serve.
- Scaling: This recipe is easily doubled or tripled for larger crowds.
- Troubleshooting: If the sauce is too thick, add more pasta water. If it's too thin, cook it down for a few more minutes.
Want to level up this recipe?
Pasta Pot with Strainer — Makes draining pasta easy and mess-free → Check price on Amazon
Easy Broccoli Pasta with Garlic and Parmesan
Ingredients
Main Ingredients
- 12 oz (340g) pasta
- 4 cups (300g) broccoli florets
- 4 cloves garlic
- 1/2 cup (50g) grated parmesan cheese
Seasonings
- 3 tbsp (45ml) olive oil
- Salt and pepper, to taste
- Red pepper flakes (optional)
Optional Toppings
- Additional parmesan cheese, for serving
- Fresh basil or parsley, chopped
Instructions
- Cook pasta: Boil salted water and cook pasta according to package instructions until al dente. Reserve 1 cup of pasta water before draining.
- Sauté garlic: In a large skillet, heat olive oil over medium heat. Add minced garlic and cook until fragrant, about 1 minute.
- Cook broccoli: Add broccoli florets to the skillet, season with salt, pepper, and red pepper flakes (if using). Cook, stirring occasionally, until broccoli is tender and crispy, about 5-7 minutes.
- Toss with pasta: Add drained pasta and reserved pasta water to the skillet. Toss to combine, adding more pasta water if needed to create a light sauce. Cook for 1-2 minutes until pasta is well coated.
- Finish with cheese: Stir in grated parmesan cheese until melted and creamy. Taste and adjust seasoning if needed. Serve hot, topped with additional parmesan cheese and fresh herbs if desired.
Notes
- Chef tip: For a one-pot meal, cook the pasta in the skillet first, then set it aside while you cook the broccoli and garlic. Return the pasta to the skillet to toss with the sauce.
- Best substitution: Use frozen broccoli florets if fresh is not available. Cook them a bit longer to ensure they're tender and crispy.
- Make-ahead: The broccoli and garlic can be cooked ahead of time and reheated with the pasta when ready to serve.
- Scaling: This recipe is easily doubled or tripled for larger crowds.
- Troubleshooting: If the sauce is too thick, add more pasta water. If it's too thin, cook it down for a few more minutes.
Storage
- Fridge: Store leftovers in an airtight container in the fridge for up to 5 days.
- Freezer: Freeze individual portions for up to 3 months. Thaw in the fridge overnight before reheating.
- Oven reheat: Reheat in the oven at 350°F (180°C) for 10-15 minutes, or until heated through.
- Microwave reheat: Reheat in the microwave for 1-2 minutes, or until heated through. Stir halfway through.
- Make ahead: The broccoli and garlic can be cooked ahead of time and reheated with the pasta when ready to serve.
Nutrition Per Serving
- Calories: 460
- Protein: 18g
- Fat: 14g
- Carbs: 65g
- Fiber: 5g
- Sugar: 5g
- Sodium: 600mg
- Cholesterol: 15mg
- Sat. Fat: 3g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Easy Broccoli Pasta with Garlic and Parmesan FAQs
Yes, you can cook the broccoli and garlic ahead of time and reheat with the pasta when ready to serve. The pasta can also be cooked ahead of time and reheated with the sauce.
The sauce may have broken or the pasta was overcooked. To fix, add more pasta water and toss gently to combine. If the pasta is too soft, it's best to start over.
No, this recipe is best made in a skillet on the stovetop. The air fryer doesn't create the same crispy texture for the broccoli.
Nutritional yeast or vegan parmesan cheese can be used as a dairy-free alternative. Start with half the amount and adjust to taste.
Yes, use gluten-free pasta and ensure all other ingredients are certified gluten-free.
A Warm Final Note
I can’t wait for you to try Easy Broccoli Pasta with Garlic and Parmesan and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
