Pasta con broccoli, or pasta with broccoli, is a simple dish that’s easy to make and incredibly comforting. With just a few ingredients, this pasta comes together in about 30 minutes making it a go-to for busy weeknights.
Editor’s Note: Originally published on 4/23/2019. Updated with full process shots and expanded info.
Pasta con broccoli is a dish I grew up eating, and one I continuously make for my family.
Its ingredients, broccoli, garlic, and olive oil, sound simple, but when brought together with pasta and pasta water to form a creamy sauce, something magical happens.
Even the pickiest of eaters love it!
This broccoli spaghetti is perfect for busy weeknights when I want to make something quick but nourishing.
And for those who love the broccoli and pasta combo, try our macaroni and broccoli with tiny meatballs soup recipe!
How to make spaghetti with broccoli
Each number corresponds to the numbered written steps below.
Want To Save This Recipe?
Enter your email and we'll send it to you. Plus, get great new recipes from us every week!
- Bring a large pot of salted water to boil (2 tablespoons per gallon) and remove and discard the lower 1-2 inches of fibrous stems from 1 head of broccoli. Continue to break the broccoli down into bite-sized florets. Slice 6 cloves of garlic and grate 1/2 cup of Pecorino Romano cheese. Note: We’re using 2 broccoli crowns in the pics above and below. 1 head or 2 crowns will work.
- Add the broccoli to the boiling water and cook for 10 minutes until very tender.
- Once tender, remove the cooked broccoli with a slotted spoon and set it aside. Be sure to reserve the water for boiling the pasta.
- Heat a large pan to medium-low and saute the garlic until golden in a 1/2 cup of extra virgin olive oil, about 2-3 minutes.
- Add 1/2 teaspoon of crushed red chili flakes and saute for another 30 seconds.
- Add the broccoli to the pan and continue to saute to further soften.
- Add 1 pound of spaghetti to the boiling water (same water used for broccoli) and cook until 1 minute less than al dente. Add 1 cup of the pasta water to the pan to create the broccoli sauce and continue to cook on a low simmer.
- For a creamier consistency, mash the broccoli with a wooden spoon or meat masher.
- Once the pasta is 1 minute less than al dente, add it to the pan.
- Continue to cook, stirring constantly or tossing to coat, right until the pasta reaches al dente.
- Remove the pan from the heat and add the grated Pecorino, tossing or mixing well to coat the pasta.
- Taste test the broccoli pasta and adjust salt and pepper as needed. If the pasta dries out at all, add a touch more reserved pasta water until the desired consistency is achieved. Serve with more Pecorino, crushed red pepper, and a drizzle of your best extra virgin olive oil, and enjoy!
Top tips
- Water. One of the reasons pasta con broccoli is so easy is that the water does double duty. The same water is used to cook both the broccoli and pasta, so be sure to not discard it after cooking the broccoli. And yes, save the pasta water to add to your sauce!
- Sauce. Pasta with broccoli can be as saucy as you’d like. If you prefer the broccoli to stay intact, you can boil it for less time and not use a masher. If you want a creamier sauce, cook the broccoli for longer and mash as much as you’d like.
- Cheese. I used Pecorino Romano for this recipe which is pretty salty so not too much extra salt was added, besides the salt in the broccoli/pasta water. If you use a less salty cheese, such as Parmigiano Reggiano, you may need to add more salt depending on your taste.
More simple pasta recipes
Here are a few more of our go-to simple pasta recipes. Enjoy!
- Roasted broccolini pasta – with toasted breadcrumbs and Parmigiano Reggiano.
- Roasted zucchini pasta – with tomato and Calabrian chili paste.
- Spaghetti alla Nerano – fried zucchini, pasta, and cheese.
If you’ve enjoyed this pasta con broccoli recipe or any recipe on this site, give it a 5-star rating and leave a review.
We strive to satisfy a number of learning styles. If you are someone who prefers to learn by watching, you can find most of our recipes on YouTube and our Facebook Page.
Pasta con Broccoli
Ingredients
- 1 head broccoli bottom 1-2 inches discarded
- 1 pound spaghetti
- 1/2 cup extra virgin olive oil
- 6 cloves garlic sliced
- 1/2 cup Pecorino Romano grated
- 1/2 teaspoon chili flakes
- 3 cups pasta water will most likely not need it all
Want To Save This Recipe?
Enter your email and we'll send it to you. Plus, get great new recipes from us every week!
Instructions
- Bring a large pot of salted water (2 tablespoons per gallon) to boil. Remove and discard the lower 1-2 inches of fibrous stems from the broccoli and break them into bite-size florets. Add florets to boiling water and cook for 10 minutes until very tender. Once tender, remove the cooked broccoli with a slotted spoon and set aside making sure to not drain the boiling water.
- Meanwhile, in a large pan over medium-low heat, saute the garlic in extra virgin olive oil. Once the garlic turns golden (about 2-3 minutes) add the hot red pepper flakes and cook for another 30 seconds.
- Add the broccoli to the pan and continue to saute to further soften it.
- Cook the pasta in the same boiling water until 1 minute less than al dente.
- Add 1 cup of the pasta water to the pan to make the broccoli sauce and continue to cook at a low simmer. For a creamier sauce, mash the broccoli with a wooden spoon against the side of the pan.
- Once the pasta reaches the almost al dente stage, add it to the pan and cook, stirring frequently, until the pasta reaches a perfect al dente.
- Remove the pan from the heat and add the pecorino. Toss or mix well to coat.
- Taste test the pasta and adjust salt and pepper if required. If needed, add more reserved pasta water to achieve a loose consistency. Serve with more pecorino, crushed red pepper, and a drizzle of your best 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.
- Pecorino Romano can be quite salty, so you might not need too much extra salt. Taste test and adjust to personal preference right before serving.
- Crushed red pepper flakes are optional.
- Leftovers can be saved in the fridge for up to 3 days and can be reheated in the microwave.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Follow Me
This recipe was originally published on April 23, 2019. It was completely updated on March 27, 2023.
I love this pasta, but the rest of my family prefers your broccolini pasta where you roast the broccoli. But this is a lot less on the calories, and I really appreciate your healthy recipes even if they aren’t as popular as your cream sauces. Thanks!
I haven’t made it yet, but I think it would be a great way to get my picky husband to eat broccoli! lol..I’ll probably add pancetta or guanciale. Thanks!
Jim, I have not made this yet, but I will certainly be doing so and will let you know how we liked it.
You had me when you said to keep cooking the broccoli until it was soft. I cannot tell you how tired I am of recipes that call for keeping vegetables just barely cooked. ??? Where did that come from?
Vegetable cooking is not “one size fits all,” in my opinion. THANKS for this basic and simple recipe. I love getting your recipes. 🙂
It’s honestly insane how such simple (and so few) ingredients combine into something this delicious. I was honestly not expecting much out of this recipe – I mean it’s literally just broccoli and pasta, it couldn’t possibly be that good, right? – yet it became one of my favorite dishes on the very first bite.
Easy and delicious! I served this with Italian sausage and it was well received!
I made this last nite but I used penne instead and it was so easy and delicious! Will be a go to for an easy week nite meal! Served with salad and crusty garlic bread.
Hi Karen, thanks for the comment and so happy you enjoyed!
Love all your recipes, videos they are easy & simple. Please keep them coming. Thank You
Hi Carol Ann, thanks for the comment and so happy you’re enjoying the recipes!
Sometimes simple is simply sublime! Loved this. Added a pinch of campo di fiori and arrabiata for bit more bite on a rainy night and hit Nirvana. Thanks Tara & Jim!
Hi Tess, so happy you enjoyed the recipe and really appreciate the comment!
This is an amazing basic recipe to serve as is or to add Shrimp or Chicken for protein. Awesome 🤩
Thanks for the comment! We’re so happy you enjoyed the recipe!
LOVE your recipes and suggestions for modifications. Also appreciate your pre-listing ingredients so it’s easy to know if I have everything on hand or need to pick up something.
Hi Joanne, we’re so happy you enjoyed the recipe and really appreciate the comment!
I had some broccoli in my fridge and this recipe that I had recently seen came to mind. However I tend to always “gild the lily” so I added some anchovies to melt down while I sauteed the garlic, plus a spritz of lemon juice livened it up at the end, and toasted garlicky breadcrumbs on top that I’ve seen you use many times and I had some leftover ones from a recipe earlier in the week. It took it to the next level. But I love the simplicity of your original recipe. Thanks for the idea!
Hi Adrianne, thanks for the comment and so happy you enjoyed the recipe. Thanks for sharing your add-ins!
I felt like my Mom was in the kitchen! I rarely comment and never on Facebook. I couldn’t not write this to you!
Making PASTA CON BROCCOLI brought back many special memories! My husband calls this type of dish – peasant food! The more I try your recipes the more of a peasant I become.
Thank you for such authentic recipes and for straight forward directions! Nothing I’ve tried has ever disappointed.
I even forgive you for not being a Brooklyn guy! FUGETTABOUTIT!
Hi Rosemarie, thank you for the comment! We’re so happy you’re enjoying the recipes and appreciate you following along, even if we’re not from Brooklyn! 🙂
What was the ingredient your son put on the pasta before he tasted the pasta?
Hi Susan, that was crushed red pepper flakes he added.
Hey Jim!
Made the pasta and broccoli dish yesterday (and used DiCicco pasta too!). It came delicious! My husband loved it! Thanx so much for all your wonderful recipes and the great videos of said receipes. You explain everything so well, simple and so easy to follow! Love your site!
Hi Jan, thanks for the comment. I’m so happy you enjoyed this recipe and that you find the instructions to be helpful!
This was so delicious. I grew up with broccoli and shells and this was a new take that we both loved so much. I love all your recipes. Keep them coming.
Hi Joanne, thanks for the comment and so happy you enjoyed this recipe!
My mother made this recipe with cauliflower!
Hi Nina, thanks for the comment. This recipe would be great with cauliflower!
Outstanding and easy to make
Hi Julie, thanks for the comment and so happy you enjoyed!
Thank you, thank you, thank you! When I was young my mother made spaghetti with broccoli, then with cauliflower, then peas, and finally lentils. They were such simple meals but boy were they good. With that being said I always wondered if there was more to the recipe than she did but being little I assumed maybe it was a depression meal from when she was young. You see she did cook the broccoli and spaghetti in the same pot but she served it with just the pasta water. So we basically had a plate of water with the spaghetti and broccoli then we would sprinkle a lot of black pepper on top and eat it up. This beats it so much better. I have looked for years for a recipe like this and it did not disappoint. Once again thank you. Oh, and tonight I used cauliflower as my husband isn’t fond of broccoli.
Hi Laura, thank you for the comment! I’m so happy to hear you enjoyed the recipe!
Cook the broccoli ten Minutes?. Wouldn’t be mush?. I have never cooked broccoli for ten minutes. Can you clarify, prego?
Hi there, 10 minutes is correct. The idea here is that the broccoli is soft and mashable to create a sauce. Hope that helps clarify for you.
Great recipe! Only had enough ingredients on half for a half batch and loved it. Will definitely be again!!! I added half a chopped onion and sautéed that with the garlic and olive oil.
Hi Lynn, I’m so happy you enjoyed the recipe and really appreciate the comment!