Broccoli Pasta

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.