Broccoli Pasta

This easy broccoli pasta dish is made on the stovetop in under 30 minutes. The combination of broccoli and shells coated in melty parmesan cheese makes it simple yet flavorful!

Why this recipe works

Broccoli pasta strikes a nice balance between healthy and hearty. It’s got the carbs and the veg combined with parmesan cheese for some fat which helps round out the meal. You can always add a protein to the mix as well!

We are using a very simple “sauce” here which is essentially just melted parmesan cheese and some reserved pasta water. This keeps the overall meal nice and light. Sometimes the simplest of dishes really are the most satisfying – especially when you want something quick and easy.

Ingredients you will need

Get all measurements, ingredients, and instructions in the printable version at the end of this post.

Ingredient Info and Substitution Suggestions

PASTA – You can use your favorite type of pasta for this dish. Substitute with bowtie like I use in my asparagus pasta or opt for penne, rigatoni, or even spaghetti instead of the shells if preferred.

How to Make Broccoli Pasta

These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.

1. Cook pasta according to package directions. When done, reserve 1/2 cup of the pasta water and set aside.
2. Cut broccoli into large florets.
3. Fill stock pot filled 3/4 way with water and bring to a boil over medium-high heat. Once it reaches a rolling boil, add the broccoli florets. When water comes back to a boil, turn off heat and allow to sit for 2-3 minutes. Drain through a colander and set aside.
4. Heat olive oil in a skillet over medium-high heat until shimmering. Add garlic and toss for less than a minute, then add drained broccoli florets. Toss.
5. Season with garlic salt and lemon pepper. Add cooked pasta and toss to coat, seasoning to taste with additional garlic salt and lemon pepper.
6. Add parmesan cheese and turn to coat. Add 1/2 cup of reserved pasta water. Cook and stir until cheese is melted and dish is heated through.

Frequently Asked Questions & Expert Tips

Serving Suggestions

Serve your broccoli pasta with a side of garlic bread or a dinner salad if you want. Or, toss in a protein like shrimp or chicken.

Garnish with red pepper flakes, extra parmesan cheese, and an optional squeeze of lemon juice.

More Pasta Recipes

• Pasta Primavera
• Aspargus Pasta
• Butternut Squash Pasta
• Simple Zucchini Tomato Pasta

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Broccoli Pasta

The beauty of this broccoli pasta is just how simple it is to prepare. A light coating of parmesan cheese complements the shells and broccoli with a bit of garlic for flavor!

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Course: Dinner

Cuisine: American

Servings: 5 servings (about 10 cups total)

25 minutes mins

Calories: 283

Author: Amanda Davis

Ingredients

• ▢ 1 large crown of broccoli
• ▢ 1 Tablespoon olive oil
• ▢ 2 Tablespoons minced garlic
• ▢ 2 teaspoons garlic salt
• ▢ 2 teaspoons lemon pepper
• ▢ 8 ounces medium shell pasta prepared according to package directions
• ▢ ½ cup grated parmesan cheese

Optional Garnish

• ▢ red pepper flakes
• ▢ fresh squeezed lemon

Things You’ll Need

• ▢
  Stockpot
• ▢
  Colander
• ▢
  Large heavy bottomed skillet

Before You Begin

• You can use bowtie, rigatoni, spaghetti, or penne in place of the shells if desired.
• To cut broccoli into florets, hold the crown upside down by the stem. Cut the small stems off the head where the branches meet the base. If needed, you can then slice the florets in half to make them smaller. We like to keep ours a little larger for this dish.

Instructions

• Cook pasta according to package directions. When done, reserve 1/2 cup of the pasta water and set aside.
• Cut broccoli into large florets.
• Fill stock pot filled 3/4 way with water and bring to a boil over medium-high heat. Once it reaches a rolling boil, add the broccoli florets. When water comes back to a boil, turn off heat and allow to sit for 2-3 minutes. Drain through a colander and set aside.
• Heat olive oil in skillet over medium-high heat until shimmering. Add garlic and toss for less than a minute, then add drained broccoli florets. Toss.
• Season with garlic salt and lemon pepper. Add cooked pasta and toss to coat, seasoning to taste with additional garlic salt and lemon pepper.
• Add parmesan cheese and turn to coat. Add 1/2 cup of reserved pasta water. Cook and stir until cheese is melted and dish is heated through.
• Optionally garnish with red pepper flakes and a squeeze of lemon.

Expert Tips & FAQs

• Store leftover broccoli pasta in an air-tight container kept in the refrigerator for up to 3 days. Reheat with a splash of water in the microwave.

Nutrition

Serving: 1serving (2 cups) | Calories: 283cal | Carbohydrates: 45g | Protein: 13g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 9mg | Sodium: 1149mg | Potassium: 527mg | Fiber: 5g | Sugar: 3g | Vitamin A: 849IU | Vitamin C: 109mg | Calcium: 165mg | Iron: 2mg

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