If you’re looking for a simple, cozy dinner that feels both fresh and comforting, this Broccoli Pasta with Parmesan and Garlic Recipe might just become your new favorite. I love how easily it comes together with just a handful of ingredients, yet every bite packs a punch of flavor thanks to that garlicky, cheesy goodness wrapped around tender broccoli and al dente pasta. It’s the kind of recipe you pull out when you want something satisfying but not too heavy or complicated.

One of the best things about this Broccoli Pasta with Parmesan and Garlic Recipe is how versatile it is—it works perfectly for a quick weeknight meal but also feels special enough for company. Whenever I make it, I’m reminded that sometimes the simplest recipes are the most memorable, especially when you’ve got a nice sprinkle of freshly grated Parmesan and a bit of spicy pangrattato or red pepper flakes to jazz things up. Trust me, this dish deserves a spot in your regular rotation.

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Why This Recipe Works

Simple yet Flavor-Packed: Garlic and Parmesan team up beautifully to bring out the natural sweetness of the broccoli.
Quick & Easy: Ready in just about 15 minutes, it’s a lifesaver for busy weeknights.
Flexible Ingredients: You can use whatever pasta you have on hand and adjust seasonings to suit your taste.
Creamy Without Cream: The reserved pasta water combined with Parmesan creates a silky sauce with no need for heavy cream.

A white bowl filled with a mix of small, pale yellow orecchiette pasta and bright green broccoli florets. The pasta pieces have a smooth, slightly shiny texture and are shaped like little ears, scattered evenly throughout the dish. The broccoli is cut into small, bite-sized pieces with a fresh, slightly rough texture. The whole dish is lightly sprinkled with fine, white grated cheese, adding a slight texture contrast on top. The bowl rests on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients & Why They Work

The ingredients in this Broccoli Pasta with Parmesan and Garlic Recipe are straightforward but thoughtfully chosen to balance texture and flavor. If you pick fresh broccoli and quality Parmesan, you’re already halfway to a delicious meal.

Pasta: I usually grab orecchiette, but any short pasta works great because it catches the sauce beautifully.
Broccoli: Using both florets and chopped stems gives a nice variety of textures—don’t toss the stems!
Garlic: The key flavor base—go for fresh cloves and keep the heat low when sautéing so it doesn’t burn.
Extra Virgin Olive Oil: Adds richness and helps sauté the garlic gently; quality matters here for that fruity aroma.
Parmigiano Reggiano Cheese: Freshly grated Parmesan gives the sauce creaminess and umami—it really makes the dish.
Salt and Black Pepper: Simple seasoning staples; I like to season the pasta water well to infuse flavor right into the noodles.
Pangrattato, Extra Parmesan, Red Pepper Flakes: Optional garnishes that add crunch, extra cheesiness, and a little heat—highly recommended!

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

Everyone’s palate is different, so I like to make this recipe my own depending on the mood or season. Feel free to get creative and add your favorite extras to make the dish truly yours.

Variation: Sometimes I swap broccoli with broccolini or add toasted pine nuts for a nutty crunch—both bring a slightly different but equally delicious twist.
Spice It Up: A pinch of crushed red pepper flakes goes a long way in waking up the flavors without overpowering the dish.
Make It Vegan: Skip the Parmesan and toss in nutritional yeast with a little extra olive oil to mimic the cheesy vibe.
Seasonal Add-ins: Try stirring in peas or cherry tomatoes for freshness when the seasons call for it.

Step-by-Step: How I Make Broccoli Pasta with Parmesan and Garlic Recipe

Step 1: Prep and Cook the Broccoli

Start by cutting your broccoli into small florets. I also dice the stems into small cubes so I get to use the whole vegetable—no waste here! Boil these in generously salted water for about 5 to 8 minutes until they’re tender but still have a slight bite; this keeps everything bright and fresh. Keep that water bubbling for the next steps!

Step 2: Sauté the Garlic

While the broccoli is cooking, finely dice your garlic cloves and gently sauté them in olive oil over low heat. The key here is patience—the goal is to sweat the garlic until it’s fragrant and golden without burning it, which would cause bitterness. This step fills your kitchen with the most inviting aroma and builds the flavor base for the whole dish.

Step 3: Combine Broccoli and Garlic

Once the broccoli is tender, scoop it into your garlic oil along with a ladle of that starchy cooking water—that liquid magic helps build a silky sauce. Stir it together gently, allowing the broccoli to soak up those garlicky flavors. You’re almost there!

Step 4: Cook the Pasta and Finish the Sauce

Cook your pasta in the same boiling water you cooked the broccoli, but time it so it’s just al dente—a little underdone is better here since it finishes cooking in the sauce. Save a bit of the pasta water before draining. Add the pasta straight into the pan with broccoli and garlic, then toss in the freshly grated Parmesan along with some reserved pasta water. Stir over medium heat for a few minutes, adding more pasta water as needed to get a luxuriously creamy, cheesy sauce that clings to every noodle.

Step 5: Serve with Style

Dish up your pasta, then top it with crunchy pangrattato, an extra sprinkling of Parmesan, and if you like, a dash of red pepper flakes for a pop of heat and texture. Drizzle a little more olive oil to finish, and you’ve got a beautiful bowl bursting with flavor and texture. Grab a fork and dive in!

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Pro Tips for Making Broccoli Pasta with Parmesan and Garlic Recipe

Don’t Burn the Garlic: Keep your heat low and stir often to sweat garlic gently for a mellow, nutty flavor.
Save Pasta Water: The starchy water is key—add it gradually to get that creamy, silky sauce without needing cream.
Use Fresh Parmesan: Pre-grated cheese won’t melt as nicely; freshly grated means a better silky sauce texture.
Work Quickly: After draining pasta, add it straight to the sauce—don’t let it sit or it’ll stick and lose that lovely texture.

How to Serve Broccoli Pasta with Parmesan and Garlic Recipe

A white bowl filled with a dish of small, round pasta pieces mixed with bright green broccoli florets. The pasta is pale and smooth, while the broccoli has a fresh, rough texture. On top and throughout the dish, there are golden brown crumbs sprinkled evenly, adding a crunchy look. The bowl sits on a white marbled surface, and below it, a small patterned bowl with more of the golden crumbs and a silver spoon is partly visible. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I love topping this dish with pangrattato, which is basically toasted breadcrumbs that add a delightful crunch and contrast to the creamy pasta. A final grating of Parmesan just melts on top, and if you’re craving a little kick, red pepper flakes are my go-to. A drizzle of good-quality olive oil brightens everything and adds that beautiful sheen.

Side Dishes

For sides, I usually stick to something light and fresh—think a crisp green salad dressed with lemon vinaigrette or roasted cherry tomatoes for a touch of sweetness. Sometimes, I pair it with garlic bread if I’m feeling indulgent, but honestly, this pasta stands strong as a satisfying solo act too.

Creative Ways to Present

When I’ve hosted friends, I like to serve this in shallow bowls piled high with pasta, topped with microgreens or a sprig of fresh basil to add pops of green color. For a dinner party, adding a lemon wedge on the side lets guests brighten their dish with a squeeze of fresh citrus—a simple but effective touch!

Make Ahead and Storage

Storing Leftovers

If you find yourself with leftovers (rare, but it happens!), store the pasta in an airtight container in the fridge for up to 2 days. The sauce tends to thicken as it sits, so you might want to stir in a little extra olive oil or reserved pasta water when reheating to revive that creaminess.

Freezing

I haven’t had great luck freezing this dish because the texture of the broccoli changes and the sauce can get watery. For best results, I recommend enjoying it fresh or saving leftovers for a quick next-day meal.

Reheating

To reheat, gently warm the pasta in a skillet over low heat with a splash of water or olive oil. This helps loosen the sauce and keeps the broccoli from drying out. Avoid microwave reheating if you want to preserve texture and flavor as much as possible.

FAQs

Can I use frozen broccoli for this recipe?

Absolutely! Frozen broccoli works fine—just thaw it and maybe reduce the boiling time slightly since frozen broccoli is often pre-blanched. The flavor and texture won’t be quite the same as fresh, but it still makes a tasty dish.
What type of pasta is best for this Broccoli Pasta with Parmesan and Garlic Recipe?

I love using orecchiette or other small shapes like penne or fusilli because they hold onto the sauce nicely, but feel free to use whatever you have on hand. Long pasta like spaghetti also works, just toss carefully to coat.
How can I make this recipe vegan?

Skip the Parmesan and try sprinkling nutritional yeast on top for cheesy flavor, or use a vegan Parmesan alternative. Also, make sure your pangrattato (if using) is made without butter.
What’s pangrattato and how do I make it?

Pangrattato is toasted breadcrumbs often used in Italian cooking for added texture. You can make it easily by toasting some stale bread crumbs in olive oil with a pinch of salt and garlic until golden and crispy.

Final Thoughts

This Broccoli Pasta with Parmesan and Garlic Recipe is truly one of those gems I keep coming back to when I want a meal that’s quick, comforting, and full of personality. It’s perfect for nights when you want something wholesome but not fussy, and it’s a great way to sneak in extra greens without feeling like you’re compromising on flavor. I hope you enjoy making it as much as I do—give it a try, and I promise it’ll become a trusted weeknight winner in your kitchen too!