Italian Broccoli Pasta will become your new best friend when you're juggling a busy schedule or just want something easy and nutritious. Imagine fresh, vibrant broccoli mixed with perfectly al dente pasta, all coming together in under 30 minutes. It's a vegetarian dream, packed with the goodness of garlicky olive oil and a little kick from the red pepper flakes.
If there is one recipe I would define as my signature dish, it is this one for pasta with broccoli, or mac and broc as we call it in our family. I make this recipe 52 times per year, which gives you an idea of how much I love it 🥰
My Italian grandmother perfected this dish (which she called maccheroni e broccoli in Italian) and made it for us by special request whenever she babysat us as kids. Typical of most cooks, especially Italian grandmothers, she had no recipe per se. She had that special touch and knew how much of each ingredient to include, just by pure love and experience as a home cook.
I cook in much the same fashion as my grandmother. However, I thought it was time to quantify and note the amounts of each ingredient so that my kids could reproduce the recipe they loved as children and one that their great-grandmother so lovingly made.
Other recipes inspired by my Italian grandmother include my recipe for spaghetti Napoli, my hearty marinara with Italian sausage, my classic pasta and bean recipe, pasta e fagioli, and my hearty meat sauce.
For more vegetarian options, try my creamy rosée sauce or my recipe for lasagna Florentine (ricotta and spinach).
A side dish that is very Italian that goes perfectly with this broccoli pasta, is my super simple rapini recipe or my meater version-sausage and rapini.
Jump to:
Ingredients
You'll need the following ingredients to make Italian Broccoli Pasta:
Ingredient Notes
- I prefer fresh broccoli when making this dish because I can control how much or how little I cook it. I like it when it retains its shape and does not cook so much that it becomes mushy.
- Gemelli is a short pasta and my pasta of choice for this dish. Maybe it's because my grandmother used it too and I've just continued the tradition! Most short pasta shapes will do, so pick your favorite.
- The fresh garlic should be crushed/smashed. Keeping the garlic almost intact and slowly frying it in olive oil almost always guarantees a mellow garlic taste that does not overpower the dish.
See the recipe card below for all the ingredients and measurements.
Substitutions & Variations
- Frozen broccoli is a good substitute for fresh in this dish, especially if you prefer your broccoli to be more cooked and soft. It is also more economical, especially in the winter months, and can be cooked from frozen.
- Any short pasta will work in this recipe. If you can't find gemelli, try cavatappi (little corkscrews), fusilli (spiral-shaped), penne (tubular with the ends cut on the diagonal), orecchiette (little ears or discs), or farfalle (bow ties).
- Rapini or broccolini can be substituted for the broccoli.
How to Make Italian Broccoli Pasta
Step-by-step-Instructions
Italian Broccoli Pasta is made in under 30 minutes and is a great one to have in your back pocket for busy weeknights.
- Cook garlic in olive oil: Add the olive oil to a small saucepan and gently sauté over medium-low heat until the edges of the garlic are golden brown, 5-6 minutes. Set aside.
- Cook pasta and broccoli: Bring a large pot of water to the boil (cook pasta according to package directions). In the last 4-5 minutes of cooking the pasta, add the broccoli to the boiling water and cook for 4-5 minutes. Note: I like my broccoli tender but not soft to the point of falling apart. For softer broccoli, cook 6-8 minutes.
- Reserve cooking water: Before you drain the pasta and broccoli, reserve ⅓ cup of the cooking water in case you need it to loosen the pasta and add moisture.
- Drain pasta and broccoli: Drain the pasta and broccoli and return to the same pot.
- Add seasoning: Drizzle the garlic-infused olive oil over the pasta and broccoli, and add the salt, pepper, and red pepper flakes. Stir to combine. If the pasta looks dry, add a few tablespoons of the reserved pasta water/cooking water and discard the unused amount.
- Serve: Serve with grated Parmigiano-Reggiano or Pecorino Romano cheese.
Secrets for Success
- SLOWLY brown the garlic in the olive oil until golden brown. The slow browning imparts a mellow, garlicky flavor rather than an intense, more robust overtone.
- Keep the broccoli stalks and add them along with the broccoli florets to the boiling water. Trim away the tough outer layer to reveal the tender inside. Slice into bite-size pieces and serve along with the florets.
Storage
- Store in an airtight container in the refrigerator for 3-4 days.
Reheating
- The easiest and quickest way to reheat leftovers is in the microwave for 1 ½-2 minutes at 80% power.
Recipe FAQs
Yes, you can add anchovies, and if you do, add them to the olive oil when sautéing the garlic.
First, cut the broccoli florets and stalks into uniform pieces, then cook the broccoli for 4-5 minutes.
Recipe
Italian Broccoli Pasta with Garlic and Olive Oil (quick recipe)
Equipment
- measuring cups and spoons
- small saucepan
- chef's knife
- large pot
- collander
Ingredients
Pasta and Broccoli
- ¼ cup extra-virgin olive oil
- 4 garlic cloves, crushed
- 8 ounces Gemelli, or similar short pasta
- 4 cups broccoli florets and stalks, washed, trimmed and cut into bite-sized pieces
- ¼ teaspoon kosher salt
- ⅛ teaspoon black pepper
- ⅛ teaspoon red pepper flakes
Garnish
- Parmigiano-Reggiano or Pecorino Romano cheese
Instructions
- Cook garlic in olive oil: Add the olive oil to a small saucepan and gently sauté over medium-low heat until the edges of the garlic are golden brown. This should take 5-6 minutes. Set aside¼ cup extra-virgin olive oil, 4 garlic cloves
- Cook pasta and broccoli: Bring a large pot of water to the boil (cook pasta according to package directions). In the last 4-5 minutes that is needed to cook the pasta, add the broccoli to the boiling water and cook for 4-5 minutes. Note: I like my broccoli tender and not soft to the point it is falling apart. For softer broccoli, cook 6-8 minutes.8 ounces Gemelli, 4 cups broccoli florets and stalks
- Reserve cooking water: Before you drain the pasta and broccoli, reserve ⅓ cup of the cooking water in case you need it to loosen the pasta and add moisture.
- Drain pasta and broccoli: Drain the pasta and broccoli and return to the same pot.
- Add seasoning: Drizzle the garlic infused olive oil over the pasta and broccoli, add the salt, pepper and red pepper flakes. Stir to combine. If the pasta looks dry, add a few tablespoons of the reserved pasta water/cooking water and discard the unused amount.¼ cup extra-virgin olive oil, 4 garlic cloves, ¼ teaspoon kosher salt, ⅛ teaspoon black pepper, ⅛ teaspoon red pepper flakes
- Serve: Serve with grated Parmigiano-Reggiano or Pecorino Romano cheese.Parmigiano-Reggiano or Pecorino Romano cheese
D Fernie says
This is absolutely delicious. I've made a lot of pastas but never something this simple with broccoli. thought I might need to add butter for taste - but it's perfect as it is because the garlic infused olive oil provides the depth and the kick. Thanks for this.
Donna Poirier says
Hi there, I’m glad you gave this a try and enjoyed it. It’s always been my go recipe for something easy and quick. Thank you for sharing 😊
Terry says
I threw in some fresh basil and it was really good. Easy recipe!
Donna Poirier says
What a great idea!
Julie says
The most delicious pairing of broccoli, olive oil & pasta.
Followed the recipe step by step and it was so mouth watering delicious!!! Can’t wait to make this dish again and again!
Donna Poirier says
Thank you.