Experience the bright and garlicky magic that happens when this classic veggie and spaghetti collide!
Before cooking became one of my fluent love languages, I was intimidated by a lot of dishes, even something as simple as pasta. While first learning the ropes from my Italian-American family members, I was shocked by how patiently they crafted a classic, slow-cooked red sauce to go with spaghetti. But when they introduced me to pasta dishes without such a sauce, I was astounded. “You mean, I can just sauté some garlic, drizzle some olive oil, and sprinkle seasonings on it? How effortlessly delicious!”
Since then, broccoli pasta has become one of the simplest and most enjoyable dishes to make when I’m in a pinch. At the end of a long work day, the last thing I want to do is stand over a steaming pot of pasta sauce and meatballs. We’ll save that for my free time on the weekends! Instead, I get to craft this rich and garlicky broccoli pasta that can satisfy all my loved ones. With some earthy herbs and a hint of spice to light up your taste buds, broccoli pasta might be simple to make, but the flavor dynamics are beautifully complex. Enjoy having this elegant dish for dinner or lunch.
How to avoid bitter broccoli
In my experience, broccoli can turn out bitter if it’s either too old or overcooked. To avoid the latter issue, ensure that the broccoli only cooks for the last 2-3 minutes with the pasta. Also, use fresh and small florets instead of ones which are flowering. Last but not least, if you still want to make sure you’ve canceled out all bitterness, squeeze some fresh lemon juice over your broccoli pasta before topping it with Parmesan cheese. This savory and tangy blend balances out delightfully with the spicy red pepper flakes and keeps your dish tasting anything but bitter.
How do I store leftovers?
Let your broccoli pasta cool to room temperature and then transfer it to an airtight container. Refrigerate it for 3-4 days before reheating in a pot on the stove with a splash of olive oil. Stir it thoroughly so that it reheats completely. Alternatively, portion it out in a microwave-safe bowl and microwave for 30-60 seconds until heated through. I don’t recommend freezing this dish.
Serving suggestions
Another lovely benefit of broccoli pasta is that it goes well with many different kinds of sides. Want to carb up? Serve a side of Air-Fryer Garlic Bread or Caprese Garlic Bread. If you’d like to add some hearty and flavorful protein, top off your broccoli pasta with Parmesan-Crusted Salmon, Baked Lemon Chicken, or Falafel With Canned Chickpeas. On the other hand, if you’re like me and you enjoy the pasta and salad combo, then pair your broccoli pasta with an easy Green Salad.
Broccoli Pasta
Ingredients
- Kosher salt as needed
- 10 ounces spaghetti pasta
- 16 ounces broccoli florets cut into bite-sized pieces
- 4 tablespoons extra-virgin olive oil divided
- 4 garlic cloves thinly sliced
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried oregano
- 1/4 teaspoon dried thyme
- 1/4 teaspoon red pepper flakes optional
- 1/4 cup grated Parmesan cheese plus more for garnish
- Black pepper to taste
Instructions
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Bring a large pot of water to a boil. Add a couple of teaspoons of salt and cook the spaghetti until al dente. In the last 2-3 minutes of cooking, add the broccoli florets to the boiling water.
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Before draining, scoop out 1 cup of pasta water. Drain the pasta and broccoli, then set aside.
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Heat 2 tablespoons of olive oil in a large skillet over medium heat. Sauté the sliced garlic until fragrant, about 1 minute.
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Add the drained broccoli, pasta, onion powder, oregano, and thyme to the skillet. Drizzle the remaining olive oil over the top, sprinkle in the red pepper flakes, and grated Parmesan cheese.
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Toss to combine, adding reserved pasta water a little at a time to form a light sauce. Adjust salt and pepper to taste.
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Plate the pasta and garnish with extra Parmesan cheese if desired. Serve hot immediately.
Nutrition
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