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    Home » All Recipes » Pasta » Pasta Con Broccoli

    Pasta Con Broccoli

    Published on Apr 23, 2019 by Jim · Updated on Aug 1, 2022 · As an Amazon Associate I earn from qualifying purchases. · 26 Comments

    Jump to Recipe Jump to Video Print Recipe

    Pasta con broccoli (pasta with broccoli) is such an easy pasta dish that is so hearty and comforting.  It's like mac and cheese, where you just can't stop eating it.  Feel free to double the recipe- there are rarely leftovers with this one!

    Pasta with broccoli in a bowl.

    What is pasta with broccoli?

    Pasta con broccoli is pasta with broccoli in a garlic, olive oil and pasta water sauce. 

    The broccoli is twice cooked, once in the pot, then sauteed in garlic and olive oil to make a creamy sauce that sticks to the pasta real well.

    No cream is used in this broccoli pasta recipe.  There's really no need for it. 

    The cooking process breaks down the broccoli and with the addition of the starchy pasta water, a great sauce is easily created.

    Also to alleviate any confusion pasta con broccoli and pasta e broccoli (pasta and broccoli) are the same thing.

    Two bowls of pasta and broccoli with pecorino cheese and grater.

    How to make pasta con broccoli

    1. Ingredients shown: broccoli, garlic, chili flakes, pecorino, and orecchiette pasta.
    2. Start by bringing a large pot of salted water (2 Tbsp kosher salt per gallon of water) to a boil.  Chop broccoli stems off and break into bite-size florets.

    Pasta con broccoli process shot collage group number one.

    1. Chop 6 cloves of garlic.
    2. When water comes to a boil add in all the broccoli florets and cook until tender - about 8 minutes or so.  Once the broccoli has finished, (don't dump the water)  remove with a slotted spoon and set aside.  Begin boiling the pasta in the same water and cook to al dente.
    3. In a large pan saute the garlic in 6 tablespoons of olive oil on medium to medium-low heat until golden.  If using chili flakes, add them at this point to the pan.
    4. Next, add the cooked broccoli to the pan and saute for 3-5 minutes in the olive oil.

    Pasta con broccoli process shot collage group number two.

    1. Make sure to reserve 2 cups of pasta water before draining.
    2. Add 1 cup of pasta water to the pan and cook for 1 minute.  Then, add the pasta and a ½ cup of pecorino cheese.  Mix well for 1 minute to incorporate the sauce.  Taste test and adjust salt and pepper if necessary.  Also, add more pasta water if required.  The sauce should be quite moist and not at all dry.  Finally, remove the pan from the heat and drizzle a ¼ cup or more of extra virgin olive on the pasta and broccoli.

    Serve with more Pecorino Romano, chili flakes, and extra virgin olive on the side. 

    If the pasta drys out at all while waiting to eat, just add some more of the pasta water to bring the consistency right back to perfect.

    Full pan of pasta with a small bowl of chili flakes and a block of pecorino on the side.

    So that's how to make pasta with broccoli.  No extra salt was added, adjust accordingly. 

    Pecorino Romano cheese is quite salty and no doubt more will be added to each serving, so keep that in mind.

     

    What type of pasta

    For the pasta we used orecchiette.  There are so many good shapes to use. 

    Rigatoni, penne, ziti and small shells are all great for this application. 

    Orecchiette and shells work particularly well at holding the broccoli sauce.

    Flavoring the broccoli sauce

    • Anchovies - So good!  Anchovies are definitely an acquired taste, but really add a special body to the pasta broccoli.  If you would like to try it, start with 2 anchovies minced and sauteed in the olive oil with garlic.  Work your way up from there, any time you remake the recipe - anchovy paste can also be used.
    • Pancetta - Pancetta will add a nice kick and is a good way to start off the dish.  Just keep in mind it will definitely alter and compete with the broccoli flavor.
    • Garlic - One of the biggest differences between Italian food in Italy vs the New York area are the amounts of garlic used.  Often in Italy one or two whole cloves will be smashed and lightly sauteed in olive oil before being removed. The garlic gently flavors the oil.  If you don't like a lot of garlic do it that way, or use a lot like we do here in New York.  Totally a matter of preference!
    • Cheese - Pecorino and parmigiano reggiano are both excellent in this pasta broccoli recipe.  Pecorino is saltier.  With parmigiano you might need to add a little bit more extra salt before serving.
    • Chili flakes - Add the crushed red pepper flakes to the oil when sauteing the garlic.  A ½ tsp is a good amount for a moderate kick.  Alternatively, just serve it on the side like shown in the pic directly above.

    Casarecce and broccoli in a plate.

    In this shot above the broccoli pasta was made with casarecce and the broccoli was not cooked as long.  There are many ways to do things! 

    Use this recipe as a general guide - if you don't like the idea of super soft broccoli, just cook it for a few minutes less.

    More simple comforting pasta recipes

    • Pasta e lenticchie
    • Linguine aglio e olio
    • Bucatini cacio e pepe
    • Pasta e ceci
    • Pasta fagioli

    Bowl of pasta and broccoli with bottle of olive oil and block of pecorino on table.

    If you’ve enjoyed this pasta with broccoli recipe or any recipe on this site, we want to know so tell us in the comments below. 

    We would love to hear how you did and it’s nice to show others as well.  Thanks!

    Watch the video below where Jim will show you how to make this recipe with easy-to-follow instructions. 

    Some people learn by watching.  If you're that type of person, you can find most of our recipes on YouTube and our Facebook Page.

    Pasta con broccoli featured image.

    Pasta Con Broccoli

    5 from 8 votes
    Prep Time: 5 mins
    Cook Time: 20 mins
    Total Time: 25 mins
    Servings: 4
    Print Pin Rate
    Author: James

    Ingredients

    • 1 pound orecchiette
    • 1 large head of broccoli
    • 6 cloves garlic
    • ⅓ cup olive oil
    • ¼ cup extra virgin olive oil
    • ½ cup pecorino cheese
    • ½ tsp chili flakes
    • 2 cups pasta water

    Instructions

    • Bring a large pot of salted (2 Tbsp kosher salt per gallon) water to boil.  Remove and discard lower stems from broccoli and break into bite size florets.  Add florets to boiling water and cook for 8 minutes until tender.  When finished, set cooked broccoli aside making sure to not drain boiling water.
    • Cook pasta in boiling water to al dente.  While pasta cooks, in a large pan saute 6 cloves of chopped garlic in a ⅓ cup of olive oil over medium-low heat until golden.  After golden (about 2-3 minutes) add ½ tsp of crushed red pepper flakes to oil.
    • Add the precooked broccoli to the pan and continue to saute for 2-3 more minutes to further soften broccoli.  Before draining pasta reserve at least 2 cups of pasta water.
    • Add 1 cup of pasta water to the pan to make the broccoli sauce and cook for 1 minute.  Add the pasta into the pan along with a ½ cup of grated pecorino.  Stir to thoroughly combine and continue to cook for 1 more minute.
    • Taste test the pasta and adjust salt and pepper if necessary.  Also, add more pasta water if required to achieve a loose consistency.  Remove pan from heat and drizzle the ¼ cup of extra virgin olive onto the pasta.  Serve with more pecorino cheese, crushed red pepper, and extra virgin olive oil.  Enjoy!

    Notes

    • The sauce consistency will get creamier the longer the broccoli cooks.  If you like the broccoli more firm just reduce the boiling time.  
    • No extra salt was added, except for the salt in the pasta water and the pecorino cheese.  Adjust accordingly.
    • Crushed red pepper flakes are optional.
    • Serve more crushed red pepper, pecorino cheese and extra virgin olive on the side.

    Nutrition

    Calories: 638kcal | Carbohydrates: 71.1g | Protein: 20.3g | Fat: 32.2g | Saturated Fat: 6g | Cholesterol: 93mg | Sodium: 348mg | Potassium: 580mg | Fiber: 3g | Sugar: 2g | Calcium: 150mg | Iron: 4.7mg
    Did you make this recipe? Mention @sipandfeast or tag #sipandfeast
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    Reader Interactions

    Comments

    1. Haylie / Our Balanced Bowl

      April 26, 2019 at 11:53 am

      5 stars
      This looks awesome, Jim! Broccoli is my all time favorite vegetable so making this is a no-brainer! Gotta have the extra cheese and red pepper flakes as a garnish. Yum!!

      Reply
      • James

        April 29, 2019 at 7:36 am

        Thank you Haylie! We love our broccoli too, it's such a versatile and easy veggie to cook with.

        Reply
      • Joan Hagle Gates

        August 06, 2022 at 4:55 pm

        Do you cook the pasta in the same water as broccoli was boiled in?

        Reply
        • Jim

          August 08, 2022 at 10:24 am

          Hi Joan, yes, you use the same water to cook both the pasta and the broccoli.

          Reply
    2. Valentina

      April 26, 2019 at 2:10 pm

      5 stars
      Delicious! I'm loving the chili flakes and the generous amount of garlic. And quick and easy, too. Love it.

      Reply
      • James

        April 29, 2019 at 7:34 am

        Thank you! Definitely one our favorite under 30 minute meals.

        Reply
    3. Jo Thrasher • Jo Eats

      April 29, 2019 at 1:27 pm

      5 stars
      Thank the lord for anchovies! This looks so simple but PACKED with flavor. Can't wait to try!

      Reply
      • James

        May 01, 2019 at 10:15 am

        Thanks Jo! I'm a huge fan of anchovies, but also love just the garlic version.

        Reply
    4. Nancy

      May 29, 2019 at 1:55 pm

      5 stars
      I was running short on time and hadn't planned dinner for the night, but luckily, I had all of the ingredients on hand to make this recipe. I added 2 anchovies as I was sautéing the garlic which added great flavor. I might even get braver next time and add a third :). Simple and delicious. Thanks for this recipe, it was a hit!

      Reply
      • James

        May 29, 2019 at 10:10 pm

        Definitely go for a third one! I'm happy you enjoyed it, thanks!

        Reply
    5. Lori

      April 24, 2020 at 7:12 pm

      5 stars
      This was off the charts deeeelishous!
      My family said it was one of the best dishes I ever made.
      Very yummie and very easy to make!

      Reply
      • Jim

        April 25, 2020 at 9:54 am

        So glad everyone loved it and that it was easy to make. Thanks!

        Reply
    6. Arlene Kelly

      January 19, 2022 at 1:22 pm

      I’ve been making pasta and broccoli for many years but this method blew mine away! Thank you so much for sharing your recipes!

      Reply
      • Jim

        January 22, 2022 at 11:13 am

        Hi Arlene. Really glad I could share my way with you.

        Reply
    7. Janis

      May 15, 2022 at 4:47 pm

      5 stars
      We just made this for dinner and it was delicious! I really like your instructions, they are perfect! Thank you for all the great recipes!😋

      Reply
      • Jim

        May 16, 2022 at 9:51 am

        Hi Janis, I'm so happy you liked this one and appreciate the comment!

        Reply
    8. Esther Scarpinato

      May 22, 2022 at 2:06 am

      5 stars
      Deeeelish!!!

      Reply
      • Jim

        May 22, 2022 at 9:11 am

        Thank you, Esther!

        Reply
    9. Bob NY

      May 24, 2022 at 6:50 pm

      5 stars
      Directions explained well. Dish came out very tasty. Thank you!!

      Reply
      • Jim

        May 24, 2022 at 6:59 pm

        Thank you, Bob. So happy you enjoyed the recipe!

        Reply
    10. Vicki

      July 08, 2022 at 1:48 pm

      Can you make this a day earlier without any issues? I have a party tomorrow and would like to bring this dish.

      Reply
      • Jim

        July 08, 2022 at 9:45 pm

        Hi Vicki, you can but I'd suggest saving some pasta water to add back to it while you're reheating because it will dry out, and add a bit more olive oil as well.

        Reply
    11. Dorethea Fontenelle

      July 25, 2022 at 6:36 am

      articolo perfetto grazie

      Reply
      • Jim

        July 25, 2022 at 9:08 am

        Thank you, Dorethea!

        Reply
    12. Marilyn Thalmayr

      August 07, 2022 at 2:36 pm

      Jim,
      I love all your recipes and have already made a few! What is the name of your favorite extra virgin olive oil that you mentioned in your broccoli and orecchiette video? I want to use it next time,
      Thanks so much,
      Marilyn

      Reply
      • Jim

        August 08, 2022 at 10:30 am

        Hi Marilyn. The extra virgin olive oil is Frantoia Barbera. You can find it in some grocery stores. I have it linked in my shop above in the menu as well. Thanks for liking the recipes!

        Reply

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    Welcome! I'm Jim and I'm here to help you make awesome Italian food that you would normally enjoy at some of your favorite New York style Italian restaurants. While my recipes are typically Italian, you'll find some other great ones as well. Take a look around, and get cooking!

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