Easy Broccoli Pasta with Garlic and Parmesan
Easy Broccoli Pasta with Garlic and Parmesan is a quick, comforting dinner ready in 20 minutes. After making this many times, I’ve perfected the trick to keep it from turning soggy. The crispy garlic and melty Parmesan make it better than takeout. Jump to the recipe card or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Easy Street Corn Chicken Bowl and Easy Cheesy Baked Halibut.
Why This Easy Broccoli Pasta with Garlic and Parmesan Is Pure Comfort
- Ready in 20 minutes
- Better than takeout
- Crispy garlic and melty Parmesan
What You'll Need for Easy Broccoli Pasta with Garlic and Parmesan
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- 12 oz (340g) pasta
- 4 cups (280g) broccoli florets
- 4 cloves garlic
- 1/2 cup (55g) grated Parmesan
- Salt
- Black pepper
- Red pepper flakes (optional)
- 1/4 cup (60ml) olive oil
- Optional: Fresh basil
- Optional: Crushed red pepper
📝 Ingredient Notes
- pasta: Any shape works, but penne or fusilli catches more sauce.
🛒 Tools & Equipment I Recommend
- Pasta Pot — Keeps pasta from sticking and boiling over. → See on Amazon
- Garlic Press — Makes mincing garlic quick and easy. → See on Amazon
How to Make Easy Broccoli Pasta with Garlic and Parmesan
- Cook Pasta: Boil salted water and cook pasta according to package instructions. Add broccoli for the last 2 minutes of cooking.
- Sauté Garlic: In a large skillet, heat olive oil over medium heat. Add minced garlic and cook until fragrant, about 1 minute.
- Toss Pasta: Reserve 1 cup of pasta water, then drain pasta and broccoli. Add them to the skillet with garlic. Toss to coat in oil, adding reserved water if needed to make it saucy.
- Finish: Stir in Parmesan, salt, pepper, and red pepper flakes (if using). Top with fresh basil and crushed red pepper before serving.
Cook's Tips for Perfect Easy Broccoli Pasta with Garlic and Parmesan
- Common mistake and fix: Don't overcook the broccoli. It should still have a slight crunch. If it's too soft, it'll make the pasta soggy.
- Time-saving tip: Use a pasta pot with a steamer insert to cook pasta and broccoli at the same time.
- Flavor boost: Add a squeeze of lemon juice to brighten the flavors.
- Make-ahead tip: Cook the pasta and broccoli separately, then toss with garlic oil and Parmesan just before serving.
Storing & Reheating Easy Broccoli Pasta with Garlic and Parmesan
Short-Term Storage
Store in an airtight container in the fridge. Store leftovers in an airtight container for up to 3 days. Make-ahead tip: Pasta and broccoli can be cooked ahead of time and reheated together.
Freezing Easy Broccoli Pasta with Garlic and Parmesan
Freeze cooked pasta and broccoli separately for up to 2 months.
How to Reheat Without Drying It Out
Oven: Reheat in the oven at 350°F (180°C) for 10-15 minutes. Microwave: Reheat in the microwave for 1-2 minutes.
Recipe Notes
- Chef tip: Use the reserved pasta water to adjust the consistency of the sauce.
- Best substitution: Spinach or kale can be substituted for the broccoli.
- Scaling: This recipe can be easily doubled or halved.
- Troubleshooting: If the pasta is too dry, add more reserved pasta water.
Want to level up this recipe?
Pasta Server — Makes serving pasta easy and mess-free. → Check price on Amazon
Easy Broccoli Pasta with Garlic and Parmesan
Ingredients
Main Ingredients
- 12 oz (340g) pasta
- 4 cups (280g) broccoli florets
- 4 cloves garlic
- 1/2 cup (55g) grated Parmesan
Seasonings
- Salt
- Black pepper
- Red pepper flakes (optional)
- 1/4 cup (60ml) olive oil
Optional Toppings
- Fresh basil
- Crushed red pepper
Instructions
- Cook Pasta: Boil salted water and cook pasta according to package instructions. Add broccoli for the last 2 minutes of cooking.
- Sauté Garlic: In a large skillet, heat olive oil over medium heat. Add minced garlic and cook until fragrant, about 1 minute.
- Toss Pasta: Reserve 1 cup of pasta water, then drain pasta and broccoli. Add them to the skillet with garlic. Toss to coat in oil, adding reserved water if needed to make it saucy.
- Finish: Stir in Parmesan, salt, pepper, and red pepper flakes (if using). Top with fresh basil and crushed red pepper before serving.
Notes
- Chef tip: Use the reserved pasta water to adjust the consistency of the sauce.
- Best substitution: Spinach or kale can be substituted for the broccoli.
- Scaling: This recipe can be easily doubled or halved.
- Troubleshooting: If the pasta is too dry, add more reserved pasta water.
Storage
- Fridge: Store leftovers in an airtight container for up to 3 days.
- Freezer: Freeze cooked pasta and broccoli separately for up to 2 months.
- Oven reheat: Reheat in the oven at 350°F (180°C) for 10-15 minutes.
- Microwave reheat: Reheat in the microwave for 1-2 minutes.
- Make ahead: Pasta and broccoli can be cooked ahead of time and reheated together.
Nutrition Per Serving
- Calories: 420
- Protein: 16g
- Fat: 14g
- Carbs: 58g
- Fiber: 6g
- Sugar: 4g
- Sodium: 800mg
- Cholesterol: 15mg
- Sat. Fat: 3g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Easy Broccoli Pasta with Garlic and Parmesan FAQs
Yes, cook the pasta and broccoli separately, then toss with garlic oil and Parmesan just before serving.
Overcooking the broccoli can make the pasta soggy. Make sure it still has a slight crunch.
Yes, freeze cooked pasta and broccoli separately for up to 2 months.
While you can cook the broccoli in the air fryer, it's best to cook the pasta on the stove for even cooking.
Reheat in the oven at 350°F (180°C) for 10-15 minutes for the best texture.
A Warm Final Note
I can’t wait for you to try Easy Broccoli Pasta with Garlic and Parmesan and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
