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Broccoli Pasta with Garlic, Red Pepper Flakes, and Parmesan Recipe

ByAmanda
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There’s something incredibly comforting about a simple pasta dish loaded with fresh broccoli, a kick of garlic, and the perfect touch of red pepper flakes. This Broccoli Pasta with Garlic, Red Pepper Flakes, and Parmesan Recipe is one of those go-to meals I turn to when I want something both healthy and satisfying without a ton of fuss. The flavors meld so beautifully, and the parmesan cheese brings that irresistible, savory finish.

What makes this dish stand out, especially for me, is how versatile and quick it is. Whether you’re cooking for a busy weeknight dinner or want to impress a friend with minimal effort, this recipe really delivers. Plus, the red pepper flakes add just the right hint of heat that wakes up your taste buds without overwhelming the natural sweetness of the broccoli.

Ingredients You’ll Need

Each ingredient in this Broccoli Pasta with Garlic, Red Pepper Flakes, and Parmesan Recipe plays a key role in balancing flavor and texture. When selecting your ingredients, fresh is always best—especially for the broccoli and basil—though frozen broccoli works in a pinch and can save prep time.

  • Broccoli: Fresh florets bring crunch and vibrant color, but frozen is a convenient alternative; just thaw before cooking.
  • Short pasta (conchiglie, orecchiette, or rotini): These shapes catch the sauce and bits of broccoli beautifully.
  • Extra virgin olive oil: Use a good quality one for the best flavor since it’s a main component of the sauce.
  • Garlic: Fresh cloves add that aromatic punch—pressed or thinly sliced works best for even cooking.
  • Red pepper flakes: Adjust the amount to your heat preference; I like a moderate pinch for a gentle kick.
  • Parmesan cheese: Freshly grated delivers the best taste and texture; save some for garnish to impress!
  • Basil leaves: They add a refreshing herbal note that balances the richness of the cheese and olive oil.

Variations

I love making this recipe my own by tweaking it based on what’s in the fridge or my mood. Don’t hesitate to play around with these ideas to make it truly yours!

  • Add protein: Sometimes I toss in grilled chicken or sautéed shrimp to turn this into a full meal.
  • Swap the cheese: If you’re avoiding dairy, nutritional yeast makes a surprisingly cheesy alternative.
  • Spice it up: Feeling adventurous? Use fresh chili instead of flakes for a brighter heat.
  • Make it creamy: Stir in a dollop of mascarpone or cream cheese at the end for a luscious twist.
  • Seasonal veggies: I’ve tossed in asparagus or spinach for a springtime variation that keeps things fresh and interesting.

How to Make Broccoli Pasta with Garlic, Red Pepper Flakes, and Parmesan Recipe

Step 1: Set Up Your Broccoli and Pasta

Bring a large pot of water to a rolling boil—about 1 gallon—with a tablespoon of salt. This is your chance to season your pasta from the start so it absorbs flavor. Add your broccoli florets and cook for 3 minutes if fresh, or 2 minutes if frozen. Then, use a slotted spoon to transfer the broccoli to a bowl, leaving the water boiling for the pasta.

Step 2: Cook the Pasta Just Right

Drop your short pasta into the same pot and cook according to the package instructions until al dente. I like to reserve about a cup of pasta water before draining—it’s magic for adjusting sauce consistency later on.

Instructions

  1. Prepare the boiling water: Bring 1 gallon (3½ liters) of water to a rolling boil in a large pot. Add 1 tablespoon of salt to the water for seasoning.
  2. Cook the broccoli: Add the broccoli to the boiling water and cook until tender, about 3-5 minutes if fresh, slightly longer if frozen. Once cooked, remove the broccoli with a slotted spoon and set aside.
  3. Cook the pasta: In the same boiling water, add the 12 ounces of pasta. Cook according to the package instructions until al dente, usually around 8-10 minutes, stirring occasionally to prevent sticking.
  4. Sauté garlic and chili flakes: While the pasta cooks, heat the 3 tablespoons of extra virgin olive oil in a large skillet over medium heat. Add the pressed or sliced garlic and ¼ teaspoon of red pepper flakes. Sauté gently for 1-2 minutes until fragrant, being careful not to burn the garlic.
  5. Combine pasta and broccoli: Drain the pasta, reserving a small cup of pasta water. Add the drained pasta and cooked broccoli to the skillet with the garlic and chili oil. Toss to combine, adding a splash of reserved pasta water if needed to loosen the mixture.
  6. Add cheese and basil: Sprinkle in the ½ cup grated parmesan cheese and add the handful of fresh basil leaves. Toss again to evenly distribute the cheese and wilt the basil slightly.
  7. Serve: Plate the pasta, garnishing with additional shaved parmesan cheese. Serve immediately while warm and enjoy your delicious broccoli pasta.

Notes

  • Using frozen broccoli is perfectly fine—just adjust cooking time accordingly.
  • Reserve some pasta water to adjust the sauce consistency as needed.
  • Feel free to substitute parmesan with pecorino Romano for a sharper flavor.
  • Adjust red pepper flakes to your desired spice level.
  • Fresh basil boosts flavor, but you can substitute with parsley if needed.

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