Broccoli Pasta (SO Straightforward!)

Broccoli Pasta is ridiculously flavorful and couldn’t be easier or quicker to make! Put dinner on the table in 20 minutes or less with a meal the whole family will love!

Kid-Friendly straightforward Dinner Recipe

People often ask me if my kids are picky eaters or if they like trying different foods because of all the recipes I make them try. Although I deal with picky eating too, I can say for sure that all three of my kids absolutely love broccoli.

I think their love for broccoli comes mainly from this Roasted Broccoli (game. changer.), this Broccoli Potato Soup, and this very recipe I’m sharing today.

Broccoli and Pasta is very straightforward to make. I often make it when we don’t have many ingredients left or when the family really wants it. It’s quick to prepare and doesn’t need many ingredients.

How To Make Broccoli Pasta

The full recipe is below, but here is a quick overview to show just how straightforward this cheesy broccoli dish is to make:

1. Boil pasta and broccoli at the same time; drain and keep nearby.
2. While that cooks, make the broccoli pasta sauce, which combines chicken broth (or vegetable if you’re vegetarian), cream, and Parmesan cheese.
3. Mix well! Put the broccoli and pasta in the sauce and toss it hard. Mixing this way is a trick used in Italian pasta dishes to create a smooth and very tasty sauce.

How To Cook Broccoli For Pasta

One of the great things about this recipe is that the broccoli cooks WITH the pasta – score! One to two minutes before draining, add in the broccoli florets. Drain everything, and you’ve got evenly cooked broccoli ready to be tossed with the sauce.

Can I Use Frozen Broccoli?

We tested this recipe with fresh and frozen broccoli — either works! With both fresh and frozen, the florets do need to be cut down fairly small. If using frozen broccoli, you’ll want to set it out for a bit so it can be thawed enough for a quick coarse chop.

Variations

Broccoli Pasta Recipe Variations

• Broccoli Pasta Vegan: Try this recipe that uses nutritional yeast and cashew milk instead!
• Healthy Broccoli Pasta: Replace the pasta with plant-based pasta (like chickpea pasta) and try a different (lighter) sauce. The sauce in this vegetable pasta is so good and veggie packed — we use a can of creamed corn instead of milk or dairy products!
• How to make pasta salad with broccoli: Try our broccoli grape pasta salad.
• Chicken broccoli pasta: Toss in 1-1/2 cups leftover rotisserie chicken at the end to warm through.

Recipe Tips

• Salt the pasta water: Salt the water well because it’s your only chance to season the pasta itself.
• Adjust the sauce: Pasta can soak up more sauce than expected, so add a splash or two of reserved pasta water until it’s as saucy as you like. See the quick tip below.
• Measure the pasta: Stick to 3 cups of rotini. A full box won’t have enough sauce.
• Use low sodium broth: Low sodium broth keeps the dish from getting too salty. If the pasta tastes flat, add a little salt at the end.

Quick Tip

Do you struggle to remember to pull out pasta water before draining the pasta? I know I do! Here’s a trick: Place the strainer in the sink with a mug or heat-safe measuring cup in the center. This will remind you when you go to drain the pasta!

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, adding a little broth or cream if the sauce is too thick. It’s best when eaten fresh.

More straightforward And Tasty Pasta Recipes:

Dinner

Creamy Sausage Pasta

Pasta And Pizza

Chicken Orzo Recipe (One Pot!)

Dinner

Tuna Pasta Recipe

Pasta Salads

Mediterranean Pasta Salad Recipe

Ingredients

• 3 cups rotini pasta (uncooked (9 ounces total))
• 4 cups (2 heads) chopped broccoli florets (fresh or frozen)
• 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 (skippable)
• 1 cup reduced-sodium chicken broth
• 1 cup heavy cream
• 3/4 cup Parmesan cheese (see note 1)
• Red pepper flakes (skippable)
• 1 lemon (skippable)
• finely chopped fresh parsley (skippable)

Method

1. Chop fresh broccoli into small florets. If using frozen, let it stand out a few minutes, then give it a quick coarse chop. Measure and keep nearby.
2. Set a large colander in the sink with a glass mug in the center of the colander (so you don’t forget to grab some pasta water before draining!). Bring a large pot of water to a boil. Generously salt the water (I add 2 teaspoons salt), then cook pasta according to package instructions—minus 1 minute. Two minutes before draining time, add broccoli. Right before draining, use mug to remove a big scoop of pasta water (keep nearby) and drain the pasta. Don’t rinse under cool water.
3. While that cooks, in a large pan (that will need to fit the pasta and broccoli), heat the butter. Once melted, add garlic and all seasonings. Season with salt and pepper (I add 1/4 teaspoon each) Cook until the edges turn golden, stirring constantly, about 30 seconds. Pour in 1/2 cup chicken broth; it should sizzle and boil. Scrape up any browned bits off the pan. Once this broth mostly evaporates, add the other 1/2 cup. Stir.
4. Add in heavy cream and Parmesan cheese. Stir to mix. Simmer over a medium burner, stirring occasionally, 3–5 minutes or until sauce thickens and slightly reduces. The sauce shouldn’t boil—reduce heat and stir more frequently if needed.
5. Once you have a thick and creamy sauce, add drained pasta and broccoli. Use tongs to toss ingredients into cream sauce until sauce thickens and nicely coats the pasta, 1–2 minutes. If sauce is too thick, slowly add in set-aside pasta water. check the seasoning and adjust, adding more salt/pepper to taste. Add lemon zest to taste if desired.
6. serve while it is hot. Top individual plates with a touch more Parmesan if you like and fresh parsley. Add red pepper flakes and a squeeze of fresh lemon juice to individual plates as desired. Enjoy immediately! Pasta is best enjoyed right after being tossed!