Broccoli Pasta (SO Easy!)

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!

This recipe can be made vegetarian by switching out the chicken broth for vegetable broth. On the flip side, if you’d like to add some protein, try our chicken and broccoli pasta or sausage broccoli pasta!

Kid-Friendly Easy 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 easy 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 easy this cheesy broccoli dish is to make:

1. Boil pasta and broccoli at the same time; drain and set aside.
2. Meanwhile, 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 perfectly 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.

Recipe Tips

• Salt the pasta water: Make sure the pasta is well salted as it cooks, since salting the water is the only chance you have to season the actual pasta.
• Increase the sauce as desired: Sometimes the pasta absorbs more sauce or you just want an extra saucy meal, so don’t be afraid to add in a few splashes of the reserved pasta water until the sauce is exactly how you like it! (See “quick tip” below.)
• It’s easy to go on autopilot and dump in the whole package of rotini, but this recipe is perfect with 3 cups. (There won’t be enough sauce to cover a whole box of pasta.)
• Use low-sodium broth: It’s important to use a low or reduced-sodium broth so the final dish doesn’t end up too salty. On the flip side, if you feel this creamy broccoli pasta is lacking, add some extra salt at the end!

More Easy And Tasty Pasta Recipes:

• Creamy Sausage Pasta with sun-dried tomatoes and spinach
• Chicken Orzo made in one pot!
• Zucchini Pasta Sauce with spaghetti
• Tuna Pasta made in one pot
• Mediterranean Pasta Salad with a lemon-herb dressing

SaveSaved Pin Print

5 from 6 votes

Broccoli Pasta

By Chelsea Lords

Broccoli Pasta is super flavorful and ready in just 20 minutes—a quick, easy meal the whole family will enjoy!

Prep Time: 15 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 30 minutes minutes

Servings: 4 servings

Equipment

• Large pot
• Large pan

Ingredients 

USMetric

 

1x2x3x

• ▢ 3 (9-ounce) cups rotini pasta uncooked
• ▢ 4 cups (2 heads) chopped broccoli florets fresh or frozen
• ▢ Salt and pepper
• ▢ 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 optional
• ▢ 1 cup low-sodium chicken broth
• ▢ 1 cup heavy whipping cream
• ▢ 3/4 cup Parmesan cheese see note 1
• ▢ Red pepper flakes optional
• ▢ 1 lemon optional
• ▢ Finely chopped parsley optional

Instructions 

• 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 set aside.
• 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 (set aside) and drain the pasta. Don’t rinse under cool water.
• Meanwhile, 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 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.
• Add in heavy cream and Parmesan cheese. Stir to mix. Simmer over medium heat, 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.
• 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. Taste and adjust, adding more salt/pepper to taste. Add lemon zest to taste if desired.
• Serve immediately. 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!

Video

Recipe Notes

Note 1: Grab a block of Parmesan and grate it on the small holes of a grater. Alternatively use finely grated Parmesan cheese. Parmesan from a can will be too salty and won’t melt into the sauce nicely.

Storage: Store leftovers in the fridge in an airtight container for up to 3 days. Reheat on the stove or in the microwave, adding a little broth or cream if the sauce is too thick.

Nutrition

Serving: 1serving | Calories: 356kcal | Carbohydrates: 58.2g | Protein: 18.3g | Fat: 5.8g | Cholesterol: 10.8mg | Sodium: 306.5mg | Fiber: 4.6g | Sugar: 3.6g

Nutrition information is automatically calculated, so should only be used as an approximation.

Like this? Leave a comment below!