Broccoli Pasta is a healthy, flavorful, and delicious pasta made with simple ingredients in less than 20 minutes. This vegetarian pasta recipe can be served as a side dish or a main course.
Don't miss out on checking out our popular shrimp scampi pasta or a quick tomato basil orzo for dinner.
Healthy pasta with broccoli and garlic
Are you looking for a quick meal idea or a meatless dinner packed with carbs and veggies? Then add this to your menu. Healthy pasta with broccoli is a powerhouse of nutrients.
Not only for lunch and dinner, you can also pack this for your kids or office lunchbox, potluck, and picnic.
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Love broccoli? Then check out our broccoli cheddar soup or Christmas tree platter with broccoli and vegan mayo.
Ingredients
Broccoli: Broccoli adds vibrant color, essential nutrients, and earthy flavor to your pasta. The part about this pasta is even the stem of broccoli is not discarded but used to make the sauce. Fresh broccoli is preferred, but frozen can also be used in the recipe.
Pasta: Use any pasta of your choice. Some of our favorites include angel hair, farfalle, spaghetti, fettuccine, and linguine for this recipe.
Garlic: The best flavor comes out with finely chopped fresh garlic sauteed in fat.
Fat: Combine the olive oil and butter for a rich and aromatic flavor. But if you want to make vegan pasta, then skip the butter and add olive oil only.
Cheese: Parmesan is used, which complements the other ingredients very well.
Liquid: Stock is preferred to make a flavorful sauce. But you can substitute it with water and bouillon.
See the recipe card below for a full list of ingredients and measurements.
Step-by-step instructions
Cook the pasta
- Cook the pasta in salted boiling water according to package instructions.
- Drain it and keep it aside.
Prep the broccoli
- Cut the broccoli florets from the stem and transfer them to the bowl.
- Finely chop the stem and transfer it to another bowl.
Make the broccoli and garlic sauce.
- In a pan on medium heat, add butter and olive oil. Add the garlic cloves and saute just until it comes light in color for 2 to 3 minutes.
- Add broccoli stems, stock (water, bouillon), and salt to taste. Cover and cook it for 10 to 12 minutes until the stem becomes tender.
- Add the broccoli florets and cook till they become slightly green and tender (approx 3 minutes)
Toss the pasta
Toss the cooked pasta, parmesan cheese into the sauce above and mix till combined.
Pro Tips
- If you use stock (vegetable, chicken, beef), skip adding bouillon. Add it only if you are using water instead of stock. Alternatively, you can even use the water in which pasta is cooked to make broccoli sauce.
- If you see that water dries out while cooking the stem, add a little more and continue cooking till it becomes tender.
- Any leftover pasta can be stored in an airtight conatiner in the refrigerator for 3 to 4 days. Reheat them in a microwave or skillet with a splash of water to avoid them drying out. Leftover pasta does not tend to freeze well.
- Add a splash of lemon juice for some additional freshness if desired.
- If you like it spicy, add a little crushed red pepper flakes.
- Love broccoli or want to eat more veggies for your healthy weight loss diet, then double the amount of broccoli in the recipe.
- For a creamy twist, check out our fettuccine alfredo.
- Cook pasta al dente. Overcooked pasta will turn mush, may break apart, and not taste good.
Recipe FAQs
Broccoli pasta is made using fresh broccoli, garlic cloves, olive oil, and butter with a choice of your favorite pasta.
Yes, you can. Substitute butter with olive oil and cheese with vegan cheese.
Pasta with broccoli and garlic can be served as a vegetarian main course with crust french baguette, garlic knots, or garlic butter shrimp. You can also serve this as a side with your favorite meat.
Yes. You can. Some of the veggies that go well are mushrooms, zucchini, cauliflower, cherry tomatoes, and green peas.
More easy pasta recipes
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Recipe card
Easy Broccoli Pasta - Quick Dinner Recipe
Equipment
- 1 Pan
Ingredients
- 1 lb Broccoli
- 1 lb Pasta (Angel hair or Spaghetti or any pasta of your choice)
- 3 tablespoon Butter (coconut oil or olive oil for vegan version)
- 3 tablespoon Olive oil
- 1 bulb Garlic cloves finely chopped (around 8)
- 3 cups Water (or any stock of your choice)
- 1 Bouillon (only if using water, skip if using stock)
- ¼ cup Parmesan cheese or vegan cheese
- Salt, to taste
- Red pepper flakes for heat, optional
Instructions
Cook the pasta
- Cook the pasta in salted boiling water according to package instructions.1 lb Pasta
- Drain it and keep it aside. (you can use the water in which the pasta is cooked to prepare the sauce below. )
Prep the broccoli
- Cut the broccoli florets from the stem and transfer it to bowl.1 lb Broccoli
- Finely chop the stem and transfer it to another bowl.
Make the broccoli and garlic sauce.
- In a pan on medium heat, add butter and olive oil. Add the garlic cloves and saute just until it becomes light in color for 2 to 3 minutes.3 tablespoon Butter, 3 tablespoon Olive oil, 1 bulb Garlic cloves finely chopped
- Add broccoli stems, stock (water, bouillon), and salt to taste. Cover and cook it for 10 to 12 minutes until the stem becomes tender.3 cups Water , 1 Bouillon , Salt, to taste
- Add the broccoli florets and cook till they become slightly green and tender (approx 3 minutes).
Toss the pasta
- Toss the cooked pasta, Parmesan cheese to the sauce above and mix till combined.¼ cup Parmesan cheese or vegan cheese, Red pepper flakes
Notes
- If you use stock (vegetable, chicken, beef), skip adding bouillon. Add it only if you are using water instead of stock. Alternatively, you can even use the water in which pasta is cooked to make broccoli sauce.
- If you see that water dries out while cooking the stem, add a little more and continue cooking till it becomes tender.
- Any leftover pasta can be stored in an airtight conatiner in the refrigerator for 3 to 4 days. Reheat them in a microwave or skillet with a splash of water to avoid them drying out. Leftover pasta does not tend to freeze well.
- Add a splash of lemon juice for some additional freshness if desired.
- If you like it spicy, add a little crushed red pepper flakes.
- Love broccoli or want to eat more veggies for your healthy weight loss diet, then double the amount of broccoli in the recipe.
- For a creamy twist, check out our fettuccine alfredo.
- Cook pasta al dente. Overcooked pasta will turn mush, may break apart, and not taste good.
Nutrition
Note: We originally posted this recipe in March 2020. It has now been modified in Aug 2023 with Expert Chef Tips, FAQs, calories, Storage Instructions, etc.
Swasthi says
Hi Kushi , loved this one as well. nice idea to include broccoli. haven't tried it this way. but sure an healthy food
Kushi says
It really tastes yuumyy. Thank you dear!
Shantala says
I'm not a fan of broccoli, and yet you made it look delicious! Take a bow, lady!
Dannii says
We love broccoli pasta for a simple light meal. The more garlic the better I say!
Bintu | Recipes From A Pantry says
This looks like such a delicious meal. Comforting and healthy too!
Vicky says
This sounds like an amazing pasta dish! Garlic for the win!