This quick and easy Broccoli Pasta is made with a handful of simple ingredients and the perfect meal or side dish.
It’s also a great way to sneak in some veggies for those who don’t typically like greens.
Broccoli Pasta Ingredients
Here’s what you need for this dish:
Broccoli: Cut into florets.
Pasta: I’m using rigatoni here, but you can use whatever cut makes you happy.
Chicken stock: I use a mixture of bouillon powder and water.
Garlic: Chopped
Parmigiano-Reggiano: Freshly grated.
Red pepper flakes: For heat.
Pasta water: To help make the sauce.
How to Make Broccoli Pasta
Here’s how to make this simple broccoli pasta:
Step 1: Prep your ingredients.
The first thing I do is set some water on the stove to boil (for the pasta). While that’s happening, I’ll cut my broccoli florets into pieces, chop my garlic, and get everything else measured.
When it’s boiling, add a hefty pinch of salt and the pasta. Cook per the directions and reserve ⅓ cup of the starchy pasta water before draining the pasta and setting aside.
Step 2: Heat up the spicy garlic oil.
Now add olive oil, the garlic cloves and a pinch of red pepper flakes to a skillet with high sides. Let them warm up over medium-high heat together in order to infuse the oil with the garlic and red pepper flakes.
Step 3: Cook the broccoli.
Now add the broccoli to the pot, stirring to make sure the florets get covered in the garlic oil. Add the chicken stock and bring to a boil, then partially cover the pot and let simmer for about 8 minutes or until the broccoli is tender.
Step 4: Break up the broccoli a bit.
Now use the wooden spoon to break up the florets into smaller pieces.
Step 5: Add the pasta, Parmigiano-Reggiano, and pasta water
Now add the pasta, Parmigiano-Reggiano, and the pasta water to the pot, stirring to combine. Turn up the heat and let cook for ~1 minute.
Broccoli Pasta
Ingredients
- 8 oz rigatoni uncooked
- 3 cups broccoli florets
- 4 garlic cloves finely chopped
- 1 cup chicken stock
- 1 pinch red pepper flakes
- ¼ cup Parmigiano-Reggiano freshly grated
- ½ cup pasta water
- 2 tbs olive oil
Instructions
- Cook the rigatoni per the instructions on the package, reserving ½ cup of the pasta water before draining. Set aside.
- Add the olive oil, garlic and red pepper flakes to a high sided skillet and allow to warm up together over medium-high heat.
- Add the broccoli and stir to get the garlic oil all over the florets, then add the chicken stock and bring to a boil. Partially cover and let simmer for ~8 minutes or until the broccoli is tender.
- Use a wooden spoon to smoosh and break up the broccoli a bit, then add the pasta, Parmigiano-Regianno, and pasta water to the skillet. Stir to combine, then bring up a boil and let cook for 1 minute.
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