Broccoli Pasta
I remember the first time I made Broccoli Pasta for a cozy family dinner. It was a chilly evening, and I wanted something warm, comforting, and easy to whip up. As I walked through the kitchen, the smell of sautéed garlic and melting butter filled the air, instantly lifting my spirits. My family gathered around the table, eagerly waiting to dig in, and I couldn’t help but smile as they relished each bite. This dish quickly became a staple in our home, satisfying everyone from my picky eater to my adventurous foodie. It’s incredible how simple ingredients like broccoli and pasta can come together to create a delicious meal that feels both special and effortless.
Recipe Snapshot
30 mins
15 mins
15 mins
Medium
650 kcal
15 g
Keto, Gluten-Free
40 g
Large pot, Large pan
What Makes This Broccoli Pasta Special
It’s Incredibly Easy
One of the best things about Broccoli Pasta is how easy it is to make. With just a few steps, you can have a delicious meal on the table in no time. It’s perfect for busy weeknights when you don’t want to spend hours cooking.
Flavor Packed
This dish is not just simple, it’s packed with flavor! The combination of butter, garlic, and Parmesan cheese creates a rich and creamy sauce that perfectly coats each piece of rotini pasta. The addition of broccoli adds not only nutrition but also a delightful texture.
Great for the Family
Families love this dish! Kids enjoy the fun shape of rotini pasta, and the colorful broccoli makes it visually appealing. Plus, it’s easy to sneak in vegetables without them even noticing!
Versatile Ingredients
You can customize Broccoli Pasta to suit your taste. Feel free to experiment with different spices or add in your favorite vegetables. Want a bit of heat? Toss in some red pepper flakes. Craving something zesty? A squeeze of fresh lemon juice right before serving elevates the entire dish.
Perfect for Leftovers
This dish is fantastic for meal prepping. You can easily make a big batch and enjoy it for lunch or dinner throughout the week. Just store it in an airtight container, and it’ll be waiting for you when hunger strikes.
Ingredients for Broccoli Pasta
The beauty of Broccoli Pasta lies in its simple yet flavorful ingredients. Each component plays a vital role in creating the perfect balance of taste and texture. The rotini pasta serves as the hearty base, while the broccoli provides crunch and nutrition. Together with butter and cream, they create a rich sauce that clings to every piece of pasta, making each bite delightful.
- 3 cups rotini pasta (uncooked)
- 4 cups chopped broccoli florets (fresh or frozen)
- Salt and pepper to taste
- 2 tablespoons unsalted butter
- 2 teaspoons minced garlic
- 1 teaspoon Italian seasoning
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried thyme (optional)
- 1 cup reduced-sodium chicken broth
- 1 cup heavy cream
- 3/4 cup Parmesan cheese (see note 1)
- Red pepper flakes (optional)
- 1 lemon (optional)
- Finely chopped fresh parsley (optional)
How to Cook Broccoli Pasta
Cooking Broccoli Pasta is a breeze. Let me guide you through each step so you can create this wonderful dish with ease. The secret is in timing and tossing everything together at just the right moment.
- Chop fresh broccoli into small florets. If you’re using frozen, let it stand out for a few minutes, then give it a quick coarse chop and set aside.
- Set a large colander in the sink, placing a glass mug in the center. This will help you remember to grab some pasta water before draining!
- Bring a large pot of water to a boil. Generously salt the water (I add about 2 teaspoons of salt), then cook the rotini pasta according to package instructions, minus one minute.
- Two minutes before the pasta is done, add the chopped broccoli. This will ensure it’s tender but still crisp!
- Before draining, use the mug to scoop out a big scoop of pasta water and set it aside. Then, drain the pasta and broccoli together. Don’t rinse them under cool water!
- While the pasta is cooking, heat the butter in a large pan that will accommodate all the ingredients. Once melted, add garlic and all seasonings. Season with salt and pepper (I add around 1/4 teaspoon each) and cook until golden, stirring constantly for about 30 seconds.
- Pour in 1/2 cup of chicken broth; you should hear it sizzle and boil. Scrape up any browned bits from the pan, letting it evaporate mostly before adding the other 1/2 cup. Stir well.
- Add the heavy cream and Parmesan cheese. Stir to mix everything. Simmer over medium heat, stirring occasionally for about 3 to 5 minutes or until the sauce thickens and slightly reduces. Be careful not to let it boil; reduce heat if necessary.
- Once you have that thick and creamy sauce, add the drained pasta and broccoli. Use tongs to toss them in the sauce until everything is nicely coated, 1 to 2 minutes. If the sauce is too thick, gradually add in the reserved pasta water until you reach your desired consistency.
- Finally, taste and adjust seasoning with more salt or pepper. Add lemon zest if desired for a fresh twist.
- Serve immediately, topping individual plates with a touch more Parmesan cheese and fresh parsley. Add red pepper flakes and a squeeze of fresh lemon juice as desired. Enjoy your delicious Broccoli Pasta right away! It’s best when freshly tossed.
Things Worth Knowing
- Timing: The key to perfect pasta is timing. Make sure to add the broccoli at the right moment so it retains its crunch.
- Consistent Heat: Maintain a steady medium heat when simmering the sauce to prevent it from boiling too aggressively.
- Pasta Water: Reserve some pasta water when draining; it helps to adjust the sauce consistency without adding more cream.
- Garlic Flavor: Be careful not to overcook the garlic. Just until golden is perfect to release its flavors without bitterness.
Recipe Notes about Broccoli Pasta
Here are some helpful tips to keep in mind while preparing Broccoli Pasta.
- Storage: Store leftovers in the fridge in an airtight container for up to 3 days. Reheat on the stove or in the microwave, adding a little broth or cream if the sauce becomes too thick.
- Freezing: This dish can be frozen, though the texture may change slightly. If freezing, consider undercooking the pasta a bit.
- Pairing: Serve with a fresh salad or garlic bread for a complete meal.
- Variations: Feel free to add other vegetables like spinach or peas for added nutrition.
- Protein Boost: For added protein, consider tossing in some cooked chicken or chickpeas.
Serving Suggestions
When it comes to serving Broccoli Pasta, there are so many delightful options to consider!
- Weeknight Dinner: This dish is perfect for a quick weeknight dinner. Pair it with a side salad for a well-rounded meal.
- Lunch Boxes: Pack any leftovers in lunch boxes for a delicious meal on the go. It’s just as tasty served cold!
- Family Gatherings: Serve it at family gatherings or potlucks—everyone will love it!
- Seasonal Pairings: In the summer, serve it alongside grilled vegetables or at barbecues.
- Garnishes: Top with extra Parmesan cheese and fresh herbs to elevate your serving presentation.
- Occasional Treat: This dish is great for special occasions, making it a thoughtful dish for guests.
FAQ
Conclusion
In summary, Broccoli Pasta is a delightful combination of creamy sauce and fresh vegetables that makes for a satisfying meal. With its quick preparation, it’s an ideal choice for busy weeknights or when you want a comforting dish without the fuss. I encourage you to give it a try; your family will love it, and you might just find it becoming a regular in your dinner rotation!
Broccoli Pasta
Equipment
- Large Pot
- Large Pan
Ingredients
- 3 cups rotini pasta
- 4 cups chopped broccoli florets
- Salt
- 2 tablespoons unsalted butter
- 2 teaspoons minced garlic
- 1 teaspoon Italian seasoning
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried thyme optional
- 1 cup reduced-sodium chicken broth
- 1 cup heavy cream
- 3/4 cup Parmesan cheese see note 1
- Red pepper flakes optional
- 1 each lemon optional
- finely chopped fresh parsley optional
Instructions
- Chop fresh broccoli into small florets. If using frozen, let it stand out a few minutes, then give it a quick coarse chop and set aside.
- Set a large colander in the sink, placing a glass mug in the center. This will help you remember to grab some pasta water before draining!
- Bring a large pot of water to a boil. Generously salt the water (I add about 2 teaspoons of salt), then cook the rotini pasta according to package instructions, minus one minute.
- Two minutes before the pasta is done, add the chopped broccoli. This will ensure it’s tender but still crisp!
- Before draining, use the mug to scoop out a big scoop of pasta water and set it aside. Then, drain the pasta and broccoli together. Don’t rinse them under cool water!
- While the pasta is cooking, heat the butter in a large pan that will accommodate all the ingredients. Once melted, add garlic and all seasonings. Season with salt and pepper (I add around 1/4 teaspoon each) and cook until golden, stirring constantly for about 30 seconds.
- Pour in 1/2 cup of chicken broth; you should hear it sizzle and boil. Scrape up any browned bits from the pan, letting it evaporate mostly before adding the other 1/2 cup. Stir well.
- Add the heavy cream and Parmesan cheese. Stir to mix everything. Simmer over medium heat, stirring occasionally for about 3 to 5 minutes or until the sauce thickens and slightly reduces. Be careful not to let it boil; reduce heat if necessary.
- Once you have that thick and creamy sauce, add the drained pasta and broccoli. Use tongs to toss them in the sauce until everything is nicely coated, 1 to 2 minutes. If the sauce is too thick, gradually add in the reserved pasta water until you reach your desired consistency.
- Finally, taste and adjust seasoning with more salt or pepper. Add lemon zest if desired for a fresh twist.
- Serve immediately, topping individual plates with a touch more Parmesan cheese and fresh parsley. Add red pepper flakes and a squeeze of fresh lemon juice as desired. Enjoy your delicious Broccoli Pasta right away! It’s best when freshly tossed.
Notes
- Storage: Store leftovers in the fridge in an airtight container for up to 3 days. Reheat on the stove or in the microwave, adding a little broth or cream if the sauce becomes too thick.
- Freezing: This dish can be frozen, though the texture may change slightly. If freezing, consider undercooking the pasta a bit.
- Pairing: Serve with a fresh salad or garlic bread for a complete meal.
- Variations: Feel free to add other vegetables like spinach or peas for added nutrition.
- Protein Boost: For added protein, consider tossing in some cooked chicken or chickpeas.
