Broccoli Pasta with Garlic, Red Pepper Flakes, and Parmesan Recipe
This Broccoli Pasta recipe combines tender broccoli with short pasta, flavorful garlic, and pepper flakes, all finished with a generous amount of parmesan cheese and fresh basil. It’s a simple, comforting dish with fresh ingredients and a perfect balance of spicy and savory flavors, ideal for a quick and healthy weeknight meal.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Scale
Vegetables
- 1 pound broccoli, fresh or frozen
- 1 handful basil leaves
Pasta
- 12 ounces short pasta (conchiglie, orecchiette, rotini, or similar)
Aromatics and Seasoning
- 3 tablespoons extra virgin olive oil
- 2 cloves garlic, pressed, grated, or thinly sliced
- ¼ teaspoon red pepper flakes or thinly sliced red chili (adjust to taste)
- 1 tablespoon salt (for boiling water)
Cheese
- ½ cup grated parmesan cheese
- Additional shaved parmesan for garnishing
Liquids
- 1 gallon (3½ liters) water (for boiling broccoli and pasta)
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.