Classic Italian Pasta and Broccoli Recipe
This Italian Pasta and Broccoli Pasta Recipe uses simple ingredients to create a dish that is pure comfort food.
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My entire family loves Italian food, and I’ve been trying to learn a few more traditional pasta recipes recently. Last night, I served this classic Italian Pasta and Broccoli alongside Parmesan Chicken (recipe coming soon!), resulting in a delicious and filling meal.
I used Fusilli pasta from Italy (I’ve found authentic imported Italian pasta at Trader Joe’s and Aldi’s) and quickly learned to appreciate how much better it tastes and holds up during cooking vs. most pasta commercially produced in the states.
I also have started keeping a block of Parmigiano Cheese and Pecorino Romano Cheese in my refrigerator at all times. Using a hand grater to pile fresh cheese on this easy pasta dish totally brings it to the next level. And, when the cheese is gone, be sure to save the cheese rinds in a zip lock baggy in your freezer. Adding them to the pot while cooking a tomato sauce takes it to the next level of deliciousness.
How to Serve Broccoli Pasta Recipes
This easy recipe comes together quickly on a busy weeknight and stands alone as a vegetarian main dish. You could also serve it alongside your favorite Italian recipes as a side dish.
If you want to make it a bit more hearty and satisfy the meat eaters in your family, you can add heated grilled chicken or spicy Italian sausage to the prepared pasta.
How Is Broccoli Different From Broccoli Rabe?
Broccoli rabe has longer, thinner stalks than regular broccoli. In addition, while traditional broccoli florets tend to grow in one big cluster, broccoli rabe florets appear in loser bunches. Broccoli rabe is very bitter when it’s raw, so you won’t want to serve it on your veggie tray. It’s best when sauteed in olive oil, as in this easy pasta recipe.
Feel free to use whichever you have on hand when preparing this particular recipe.
What You’ll Need to Make Italian Broccoli Pasta
- 2 cups fresh broccoli florets or broccoli rabe, cut into small pieces
- 1/3 cup olive oil
- 3 cloves garlic, minced
- 1/4 teaspoon red pepper flakes
- 3 cups cooked pasta (Fusilli, penne pasta, orecchiette pasta, or any small shells work best)
- Salt and black pepper to taste
- A block of parmesan cheese, pecorino romano cheese, or Parmigiano Reggiano to grate over the top of the finished pasta dish
Directions
For the Broccoli
- Bring a large pot of water to a boil.
- While you’re waiting for the water to boil, fill a large bowl with water and ice.
- Once the water is boiling rapidly, add the broccoli to the boiling water and allow it to cook for 2 minutes.
- Using a sieve or slotted spoon, carefully remove the broccoli from the hot water and transfer it to the bowl of ice water. Do NOT drain or throw out the hot water in the pot.
- Allow the broccoli to cool completely, and then drain it in a colander and set it aside.
For the Pasta
- Return the pot of water you cooked the broccoli into a boil.
- Add the pasta and boil pasta according to package instructions until al dente.
- Once the pasta is done, set aside 1/4 a cup of the pasta water and drain the noodles.
Make the Broccoli Sauce
- In a large sauté pan, heat the olive oil, minced fresh garlic, cooked broccoli, and hot pepper flakes over medium heat for about 2 minutes. Stir occasionally with a wooden spoon.
- Add the cooked pasta and water to the broccoli mixture.
- Increase the burner to medium-high heat and toss the pasta occasionally until the limited is gone.
- Sprinkle with salt and pepper to taste.
- Grate fresh cheese over the pasta e broccoli and serve immediately.
Any leftover pasta can be stored in an airtight container in the refrigerator for up to 3 days.
More Good Food Your Family Will Love
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- 20-Minute Greek Chicken Thighs
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Classic Italian Pasta and Broccoli Recipe
Ingredients
- 2 cups fresh broccoli florets or broccoli rabe cut into small pieces
- 1/3 cup olive oil
- 3 cloves garlic minced
- 1/4 teaspoon red pepper flakes
- 3 cups cooked pasta Fusilli, penne pasta, orecchiette pasta, or any small shells work best
- Salt and black pepper to taste
- A block of parmesan cheese pecorino romano cheese, or Parmigiano Reggiano to grate over the top of the finished pasta dish
Instructions
For the Broccoli
- Bring a large pot of water to a boil.
- While you’re waiting for the water to boil, fill a large bowl with water and ice.
- Once the water is boiling rapidly, add the broccoli to the boiling water and allow it to cook for 2 minutes.
- Using a sieve or slotted spoon, carefully remove the broccoli from the hot water and transfer it to the bowl of ice water. Do NOT drain or throw out the hot water in the pot.
- Allow the broccoli to cool completely, and then drain it in a colander and set it aside.
For the Pasta
- Return the pot of water you cooked the broccoli in to a boil.
- Add the pasta and boil pasta according to package instructions until al dente.
- Once the pasta is done, set aside 1/4 a cup of the pasta water and drain the noodles.
Make the Broccoli Sauce
- In a large sauté pan, heat the olive oil, minced fresh garlic, cooked broccoli, and hot pepper flakes over medium heat for about 2 minutes. Stir occasionally with a wooden spoon.
- Add the cooked pasta and water to the broccoli mixture.
- Increase the burner to medium-high heat and toss the pasta occasionally until the limited is gone.
- Sprinkle with salt and pepper to taste.
- Grate fresh cheese over the pasta e broccoli and serve immediately.
