How To Cook Broccoli For Pasta

Pasta with Broccoli

The 24th of June, 2014 Due to the fact that summer has finally arrived, I decided to create a light and summery cuisine — pasta with broccoli in a lemon garlic sauce. This is a light meal — there is no heavy dressing – just a little olive oil, lemon juice, and garlic to finish it off. I’ve also included some olives for a salty bite, as well as a few walnuts for crunch and texture. Because the pasta and broccoli are both cooked in the same pot of boiling water, this meal is quite simple to prepare and cook.

You may use any sort of pasta you like, but I think curly pasta works best in this recipe – I used fusilli for mine.

It’s simply a matter of adding the broccoli in when there are only 5 minutes remaining till the pasta is finished cooking.

You’ll want to chop the broccoli into pieces that are around the same size as the pasta you’ll be using.

  • If you have a giant broccoli floret, just cut it in half (or even in quarters) lengthwise to make it more manageable.
  • I believe that the key to preparing a quick pasta meal in less than 30 minutes is to complete all of the prep work first.
  • Instead of waiting for the water to boil, complete all of your prep work and have everything prepared and ready to be added in as you go through the cooking process.
  • This dish was adapted from one by Martha Stewart.
  • A light and refreshing pasta recipe for the summer.
  • Preparation time: 15 minutes
  • Cooking time: 10 minutes
  • Total time: 25 minutes
  • Yield: 21 x
  • 2 cups of dry pasta — I used fusilli for this recipe
  • Broccoli florets (about 3 cups) – chop into small pieces that are similar in size to the pasta. 1 vegetable bouillon cube
  • 2 tablespoons extra-virgin olive oil
  • 2 cloves garlic (peeled and pressed through a press)
  • A pinch of red pepper flakes (to taste)
  • Eight turns of freshly ground black pepper
  • A quarter of a lemon, juiced
  • Eight kalamata olives, minced
  • A handful of walnuts
  • A quarter cup parmesan cheese
  • Two tablespoons parsley, minced
  1. Turn on the burner and bring a big pot of water to a boil. While the water is coming to a boil, prepare all of your ingredients so that they are ready to use
  2. While the water is boiling, add the pasta and the vegetable bouillon cube
  3. After the water is boiling, remove from heat. Cooking time for my pasta was a total of 7 minutes. After 2 minutes, I added the broccoli to the pot with the pasta and let it simmer for another 2 minutes. The broccoli only has to be cooked for a total of 5 minutes
  4. While the pasta and broccoli are cooking, heat 2 tablespoons olive oil in a small skillet over medium high heat until shimmering. 30 seconds after adding the garlic, red pepper flakes to taste, and 8 twists of black pepper, continue cooking for another 30 seconds. Cook for 30 seconds, frequently turning or rotating the pan to ensure that the garlic does not burn. In a small saucepan, combine 1 small ladle of pasta water with the olive oil and garlic combination and simmer over medium high heat, stirring constantly, until the mixture is reduced by half – about 1 minute. Remove from heat and mix in the lemon juice until well combined. Remove from consideration
  5. Using a strainer, drain the pasta and broccoli. Return to the pot you were using, or transfer to a separate bowl if you like. Stir in half of the parmesan cheese until well combined. Stir in the minced olives, walnuts, lemon garlic sauce, and the remaining parmesan cheese until everything is well-combined, then serve. Serve with chopped parsley on the side.

Easiest Pasta and Broccoli Recipe

Calories: 888SP289Cals: 11.5Protein: 48 Carbs: 7 Fats: 250 It is possible that this content contains affiliate links. Please review my disclosure policy. The Easiest Pasta and Broccoli Recipe, which my entire family, including my children, enjoys making. Only 5 ingredients and one pot are required, and the dish is done in under 15 minutes!

Pasta and Broccoli Recipe

I prepare this spaghetti and broccoli recipe at least twice a month when I’m in a hurry and want something that the whole family would like. The greatest thing is that it is created with only 5 ingredients (not including salt and pepper) and is yet another one-pot dish. Starting from start to end, supper is on the table in 15 minutes, making it a dinnertime success. This Orecchiette Pasta with Sausage and Broccoli is a good choice if you want a sausage-based dish. The recipe for this is one that my eldest daughter wanted to learn to make before she went away to college.

In fact, when I was photographing this today, she was right next to me, holding a dish and a bowl in her hands.

Basically, I cook the pasta and broccoli together at the same time, then drain them both together once they are done.

It’s very wonderful!

As a result, I’ve created versions of it, like thisPasta with Broccoli and Sausage dish, which is equally delicious if your family is adamant about eating meat. To be completely honest, I don’t miss it at all. For additional meal inspiration, check out my whole collection of pasta dishes!

Pasta and Broccoli Tips for Success

Here are a few short suggestions to ensure that this is flawless every time.

  1. It is important not to overcook the pasta since there is nothing worse than mushy spaghetti. While you’re draining the pasta, save some of the water because you’ll be adding some of it back in later, which will keep it from becoming dry and prevent you from having to add too much oil. And, most importantly, choose high-quality cheddar! I like Pecorino Romano or Parmigiano Reggiano
  2. Nevertheless, I do not recommend purchasing the cheaper varieties because they are just not the same
  3. If you prefer a little kick to your meal, sprinkle some red pepper flakes on top.

How To Make

  • Recipes include: Spinach Lasagna Roll Ups, Instant Pot Spaghetti and Meat Sauce, Baked Ziti with Spinach, Cajun Chicken Pasta, and Cajun Chicken Pasta with Sausage.

Easiest Pasta and Broccoli Recipe

Amounts per serving: 888SP289Cals 11.5Protein 48Carbs 7Fats Preparation time: 3 minutes Cooking Time: 12 minutes 15 minutes is the whole time allotted. Cooking pasta with broccoli is one of the easiest recipes that my entire family, including my children, like. Only 5 ingredients and one pot are required, and the dish is done in under 15 minutes!

  • 12ozuncooked pasta, for a gluten-free option, use brown rice or quinoa pasta. 6 1/2 cups blanched broccoli florets (without stems)
  • 5 cloves garlic, smashed and chopped
  • 5 cloves parsley, pounded and chopped
  • 2 tablespoons finely grated Parmesan or Romano
  • 1/4 cup kosher salt and freshly cracked pepper
  • 2 tablespoons olive oil, divided
  • Bringing a big pot of salted water to a boil is step one. When the water comes to a boil, add the pasta and broccoli at the same time and cook until the pasta is al dente. When the pasta is almost finished cooking, drain it and set aside approximately 1 cup of the pasta water. Using a strainer, drain the pasta and broccoli. Return the saucepan to the burner and crank the heat up to high. Add 1 tablespoon olive oil and cook until hot, then add the garlic. Cook until golden brown, then turn the heat down to low and put the spaghetti back to the saucepan. Using a fork, mash any large pieces of broccoli to break them up. Add the remaining olive oil, grated cheese, salt and pepper to taste and mix well again
  • Add 1/2 cup of the pasta water that was saved and stir thoroughly, adding more if necessary. Distribute the sauce in individual pasta bowls, with more grated cheese on the side.

289 calories per serving, 48 grams of carbohydrates, 11.5 grams of protein, 7 grams of fat Sodium:104mg,Fiber:5g,Sugar:1g Blue Smart Points: 8 points for being green Purple has eight smart points. Smart Points:8 Points +:8 Smart Points One-Pot Pasta and Broccoli Recipe, one-pot pasta and broccoli, Pasta and broccoli shared on Pinterest Gina published a blog post on July 13, 2018.

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Easy Pasta with Broccoli Recipe

Simple and tasty, this Easy Pasta with Broccoli Recipe comes together in minutes. One of my favorite pasta dishes to prepare for a large group of people. Both vegetarians and carnivores like this dish!

Pasta with Broccoli

In our home, Friday night is reserved for dating night! And, more often than not, it means staying in, cracking open a bottle of wine, and whipping up some pasta! It’s nothing special. But it’s something I’ve been looking forward to all week! Because my spouse does not eat meat, we normally end up making a spaghetti meal that is based on vegetables. Which one is our current favorite? This broccoli pasta dish is EXTREMELY SIMPLE! There are plenty of brilliant green broccoli florets, as well as plenty of garlic, olive oil, white wine, red pepper flakes, salt & pepper, lemon juice, and parmesan cheese in this dish.

It’s time to go to work on the cooking!

Spending less time in the kitchen means spending more time with my husband on the couch.

Tips and Tricks for Recipe Success

  • Make sure you don’t overcook the broccoli! You just need to cook it for 4 to 5 minutes, or until it’s soft and brilliant green, to get the best results. And don’t be concerned if it appears to be little undercooked at first since it will continue to cook in the sauce later. Another component that you don’t want to overcook is a vegetable. The pasta, of course! It should be al dente after you’re through cooking it. The cooking time will vary somewhat based on the kind of pasta you choose, so be sure to read the package for specific directions. If you’re a big fan of lemon, you may toss a teaspoon of lemon zest into the cooked pasta just before you serve it. Is there no wine in the refrigerator? You may substitute chicken broth for the water. Alternatively, you might use pasta water that has been saved. Before serving, taste the dish and season with more salt or black pepper if necessary. You could serve this with my quick baked meatballs or my homemade garlic knots if you’re searching for some side dishes to accompany it.

More Pasta Recipes:

  • Rigatoni with Sausage, Tomatoes, and Zucchini
  • Penne Arrabbiata
  • Stuffed Shells Fra Diavolo
  • Rigatoni with Sausage, Tomatoes, and Zucchini Pesto Tortellini Pasta Salad with Basil Pesto
  • Pasta with Tomatoes and Basil made in one pan

If you do this EASY PASTA WITH BROCCOLI recipe, please let me know how it turns out! LEAVE A COMMENT BELOW AND DON’T FORGET TO TAKE A PICTURE AND TAG IT WITH THE HASHTAG BAKERBYNATUREON INSTAGRAM! The sight of your culinary creations brightens our day.

Easy Pasta with Broccoli Recipe

  • This simple pasta with broccoli recipe will quickly become a family favorite in your household! It’s perfect for feeding a large group because it’s delicious to both vegetarians and carnivores! This spaghetti recipe is a hit with both adults and children. Consequently, it is an excellent way to sneak in vegetables
  • Preparation time: 10 minutes Cooking Time: 15 minutes Time allotted: 25 minutes CourseDinnerCuisineItalian
  • 8 cups cooked pasta
  • 1 pound broccoli chopped into bite-size pieces
  • 1 cup olive oil
  • 6 cloves garlic, thinly sliced Optional: 1/4 teaspoon crushed red pepper flakes
  • 1 cup white wine or chicken broth
  • 3/4 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 cup parmesan cheese, coarsely grated
  • 3 tablespoons lemon juice
  • Over high heat, fill a big saucepan halfway with water and bring it to a boil. Continue until the broccoli florets are soft, about 6 minutes, after which add a pinch of salt and cook until the broccoli is tender again. Drain the broccoli and set it aside until you’re ready to use it. A big pot of water should be brought to a rolling boil on a high heat source. Add a pinch of salt, then add the pasta and boil until al dente, which should take around 9 minutes for most brands of pasta. Prepare your sauce while the pasta is cooking. Warm the olive oil in a large saute pan over medium heat until it shimmers. Cook for 1 minute, or until the garlic is aromatic and the pepper flakes (if used) are beginning to shimmer, after which remove from the heat. Add in the broccoli and the wine, and you’re done (or chicken broth). Season with salt and pepper and cook for 8 minutes over medium-low heat, stirring occasionally. Re-add the spaghetti to the saucepan when it has been drained. Increase the heat to medium-high and add the broccoli sauce, stirring constantly. Toss in the cheese and lemon juice until everything is well distributed. Taste and season with additional salt and pepper if necessary. Transfer the mixture to a large serving plate and serve immediately

Taking a photo and sharing it with me on [email protected] by using the hashtag BakerByNature is a great way to get involved!

See also:  How Many Cups Of Pasta In A Pound

Reader Interactions

This is one of my favorite last-minute meal ideas since it is a two-in-one vegetable and carb side dish. Broccoli and pasta are the only ingredients in this dish, which is a little bit lemony, a little bit cheesy, and a whole lot of delicious. The broccoli is cooked with the pasta and then aggressively tossed with the sauce to make it juicy and saucy, as seen in the photo. Add this to your collection of broccoli dishes — you’ll want to make it again and again!

Super QUICK broccoli pasta!

If you’re looking for a meal that can be prepared in 12 minutes or less, you’re going to enjoy this broccoli dish as much as I do. It’s for all of those days when you’re feeling like:

  • You’re gazing at a head of broccoli with nothing else in the cupboard, wondering how on earth you’re going to make it into a perfectly great meal
  • It’s a madhouse, and you need supper on the table as soon as possible
  • You want to conceal a LOT of broccoli in something that everyone will enjoy
  • Two whole heads of cauliflower are in this, but it doesn’t appear to be so
  • You’re looking for a quick side dish to serve with that charcoal chook you picked up on the way home, the sticky chicken thighsor crispy pan fried fish you’re making, those marinated pork chops or the garlic butter mushrooms you’re roasting in the oven
  • This is perfect for you!

When you’re a food blogger, it is also what you create when you find a good deal and end up bringing home SIX heads of broccoli by “mistake.”

What goes in broccoli pasta

Here’s everything you’ll need to put this together:

  • Broccoli has TWO MASSIVE HEADS. Something to eat with pasta– ideally short, but even long would suffice
  • And There should be some form of cheese, preferably parmesan or anything that can melt into the sauce (both are ideal in this situation)
  • Some type of fat–extra virgin olive oil is preferred, although regular olive oil or butter will suffice
  • And

So even if you only have the four ingredients listed above, your broccoli pasta will still be delicious – everything else I add is purely for flavor. Although I prefer to use lemon in this recipe, it is entirely optional. It doesn’t have a distinct acidic lemon flavor; rather, it’s more in the background and contributes to the creation of extra sauce to toss over the pasta without adding excessive amounts of oil.

12 minute broccoli recipe!

For starters, this is not a Jamie Oliver15 Minute Mealsstyle dish where you use every gadget, pot, and pan in your kitchen and it becomes a tornado of frenetic turmoil for 1530 minutes, after which you spend another 40 minutes cleaning up. No, not at all! This is a 12 minute dish that is really simple and has a fantastic flow to it. The procedure is as follows:

  1. Cook the pasta according to the package guidelines
  2. Chop and cook broccoli – While the pasta is cooking, chop and cook the broccoli, then add it to the boiling water when the pasta is 2 minutes from from completion. Prepare the sauce — Prepare the basic lemony pasta sauce
  3. 1 cup of pasta cooking water should be scooped out– THIS IS IMPORTANT! The secret to making a lot of sauce without using a lot of oil is as follows: Fill the sauce with 1/2 cup of this water and shake well (save the remaining water in case you need it later). Place everything in a large pot– Drain the pasta and put it back in the same pot with the sauce. Toss in the sauce and the cheese
  4. In a large mixing bowl, toss the pasta with the sauce, the water, and the cheese until it’s nice and moist. After that, DEVOUR

The fact that this sauce is transparent, rather than brilliant crimson and meaty like a Bolognese, makes it difficult to reproduce the flavor of luscious pasta dishes like this. Check out the brief recipe video below if you’re not convinced by the visuals. I haven’t smothered my Broccoli Pasta in a slew of gooey cheese. I use it more to make the sauce than to make a particularly cheesy pasta dish, but it is still delicious. In addition, I made an effort to maintain the calorie count to a reasonable level for such a large dish.

Nagi x Nagi: Go ahead and do it, do it, do it!

Watch how to make it

Subscribe to my email and follow me on social media platforms such as Facebook, Pinterest, and Instagram to stay up to speed on the newest news. Servings4Hover over the image to scale the recipe video above. For those times when your cabinets are barren save for broccoli, pasta, and some form of cheese, this is a fantastic emergency supper or carb + vegetable side dish. It’s saucy without relying on a lot of oil, and there are plenty of substitutions. Simple to prepare and incredibly delectable — and packed with plenty of broccoli!

  • A package of dry short pasta (I used tiny shells)
  • Two broccoli heads (which should be huge! )
  • One cup of grated cheese (or more! )

Pasta Sauce (Notes for subs):

  • 2 tablespoons lemon zest
  • 2 tablespoons lemon juice (or more! )
  • 5 tablespoons extra virgin olive oil
  • 1/3 cup parmesan, coarsely grated
  • 2 tablespoons lemon juice (or more! minced garlic
  • 1 teaspoon dried herbs (or fresh! )
  • 1/2 teaspoon red pepper flakes (more flakes if you want it hot! )
  • 1 teaspoon sugar
  • 3/4 teaspoon salt
  • 1/2 teaspoon pepper
  • Cook the pasta: Bring a large pot of water to a boil with 2 teaspoons salt, then add the pasta.

While pasta is cooking:

  • Chop broccoli into small florets: Chop broccoli into small florets. Broccoli should be cooked according to package directions. Add the broccoli to the boiling water 1 – 2 minutes before the pasta has finished cooking. Ingredients for the sauce in a jar: Place all of the sauce ingredients in a jar with a tight-fitting lid
  • Keep the pasta water aside: Just before draining the pasta, scoop off 1 cup of the cooking water. Then drain the pasta and put it back into the same pot on the heat that has been turned off. Pour the pasta water into the sauce: Shake the Pasta Sauce container thoroughly after adding 1/2 cup pasta water. Toss the pasta with the sauce and cheese: Pour the sauce into the saucepan with the pasta and mix well. After you’ve stirred it up, you may serve it! Using a vigorous stirring motion, add additional pasta water as necessary. If necessary, season with additional salt and pepper. Toss quickly with parmesan cheese and serve immediately.

This recipe will feed 4 people as a main dish or 6 to 8 people as a side dish. To scale the recipe, choose Servings and move the mouse. Substitutions for the recipe:

  • Pasta– any short pasta is suitable for this dish, such as macaroni/elbow, twirls, penne, ziti, orecchiette, and so on. It’s worth making even if you don’t have a lot of broccoli because this meal can use up a lot of it (or reduce the recipe down – click on servings and slide)
  • Broccoli Cheese– any melting cheese is acceptable, particularly one with a flavor, such as cheddar, Monterey Jack, delicious, gruyere, or Swiss cheese. Mozzarella is also OK, but you will most likely require additional salt
  • In this dish, parmesan cheese (store purchased pre grated fine) is used. If you don’t have any (as long as you have shredded cheese! ), that’s OK. Lemon– although this is not intended to be a full-on lemon pasta, the faint acidity and touch of lemon make this dish delicious. Feel free to amp up the lemon flavor a notch or two. As an alternative, use 1.5 tablespoons additional oil or a mild vinegar such as white wine vinegar, champagne vinegar, or rice wine
  • Garlic– you may substitute green onions with the garlic, or you could add 1/2 teaspoon garlic or onion powder to the sauce. Alternatively, finely shred any onion and whisk 2 tablespoons of it into the dressing (juices and all). Mixture of herbs, which contains a little rosemary, thyme, parsley, oregano, and dried basil (optional). If you don’t want to use it, you may omit it or use fresh herbs instead.
  • It would be fantastic to add 1/2 cup sliced fresh basil right at the end. 1/4 – 1/2 cup chopped chives and parsley
  • 2 tablespoons oregano
  • Red pepper flakes — for a dash of spice, although this is entirely optional
  • Sugar is completely optional (although it does help to take the edge off the sour)

As a main course, nutritionper is a good choice (4 servings). Calories: 634 calories (32 percent ) 71 g of carbohydrates (24 percent ) 23 g of protein (46 percent ) 29 g of fat (45 percent ) Saturated fat: 9g Saturated fat: 9g Saturated fat: 9g Saturated fat: 9g Saturated fat: 9g Saturated fat: 9g Saturated fat: 9g Saturated fat: 9g Saturated fat: 9g Saturated fat: 9g Saturated fat: 9g Saturated fat: 9g Saturated fat: 9g Saturated fat: 9g Saturated fat: 9g Saturated fat: 9g S (56 percent ) Cholesterol: 31 milligrams (10 percent ) Sodium: 768 milligrams (33 percent ) Potassium: 609 milligrams (17 percent ) 6 g of dietary fiber (25 percent ) 5 g of sugar (6 percent ) 1270 International Units (IU) of vitamin A (25 percent ) Vitamin C: 116.2 milligrams (141 percent ) Calcium: 347 milligrams (35 percent ) 2.4 milligrams of iron (13 percent ) Broccoli pasta, broccoli dishes, and fast pasta are all terms that come to mind.

Originally published in April of this year. In October 2021, the post will be updated to include new video cuts. There will be no changes to the recipe since I wouldn’t dare touch it!

More broccoli recipes

I’m a huge fan of broccoli, and I’ve shared a number of dishes with you. I enjoy the flavor, how adaptable it is, and the fact that it is excellent for you!

  • Chicken broccoli rice casserole–tastes like a cheesy risotto, but is much easier to cook
  • Chicken and broccoli rice casserole Broccoli gratin, which is creamy but does not include cream and has a golden crispy top
  • Broccoli Fritters, as well as Chicken Broccoli Fritters
  • Easy Broccoli Cheese Soup or Healthy Creamy Broccoli Soup
  • Broccoli Fritters
  • Bro Recipes for broccoli can be found here.

Life of Dozer

At Pet-O, you’ll find a dozer on the RIGHT side of the counter. I swear, it’s like a dog’s version of Disney World. All of the employees shower him with affection and give him a ton of goodies, and after that, he goes about like a lunatic in the warehouse, snatching toys and treats off the shelf, leaving me with no choice but to buy them. The notion of leaving him at home to go to the pet store without him never ever enters my mind (and the one time I had to, the employees were really worried about his well-being!).

All you have to do is cook shrewdly and be inventive!

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Reader Interactions

This dish is delicious and extremely close to the one that my mother used to make at her home in Sicily. The only variation is that we cook the pasta in the same water that the broccoli was cooked in to give it a little additional flavor, and we stir fry some sun dried tomatoes and/or a few anchovy fillets with the garlic to add a little more flavor. We don’t generally top it with parmesan cheese, but rather with baked breadcrumbs. More information can be found at

Most helpful critical review

I’m never able to get these garlic/oil recipes to turn out correctly! I was hoping this one would be different because it had broth. I ended up with a broth that was similar to soup. The only thing I changed was the addition of some sautéed mushrooms. Adding so much liquid is beyond my comprehension! I ultimately decided to add some half-and-half at the end to mix things up and see if it will help thicken the consistency a little bit more. It didn’t accomplish anything. As a result, I ended up with white broth.

Because I have never been successful with any of these recipes, I gave it a higher rating of one star.

  • 5star values:162
  • s4star values:43
  • s3star values:23
  • s2star values:0
  • s1star values:2

This dish is delicious and extremely close to the one that my mother used to make at her home in Sicily. The only variation is that we cook the pasta in the same water that the broccoli was cooked in to give it a little additional flavor, and we stir fry some sun dried tomatoes and/or a few anchovy fillets with the garlic to add a little more flavor. We don’t generally top it with parmesan cheese, but rather with baked breadcrumbs. More information can be found at

  • Using up some leftover mushrooms, I combined them with the butter and olive oil to make a delicious dish.
  • I wouldn’t alter a single thing!
  • Spaghetti Rigati or Thin Spaghetti are the pastas of choice for me.
  • I do season it with freshly ground black pepper and, on occasion, I like to spice it up by adding caramelized onion.
  • What a delectable twist on the classic.
  • This is a version that I have produced.
  • Alternatively, you may put aside some florets to cook tender crisp so that you can enjoy the best of both worlds: crisp and tender!
  • I would start by letting the broccoli defrost before proceeding with the recipe as written.
  • Continue readingAdvertisement Delicious!
  • I also added a squeeze of lemon at the end to finish it off.
  • At the end of the cooking process, they will both be finished cooking in the pot.
  • I had some leftover chicken that I sliced thinly and cooked in the pan just long enough to heat through before serving.
  • I used to frequent a restaurant that featured a dish quite similar to this one, and I’ve been attempting to reproduce it ever since.
  • Thank you for the delicious recipe.
  • I threw in some sautéed prawns for good measure.
  • Continue readingAdvertisement John, the chef You’re always there to help!
  • It aided in the production of a thicker sauce.
  • A delicious lunch was served.
  • Why do some people think it’s far too salty?
  • So you oversalted the dish, and it wasn’t your fault; it was your fault.
  • Chef John’s dish is excellent; 5 stars is a little too low, in my opinion.
  • [Read more.] about Absolutely wonderful It’s simple to create!
  • I was hoping this one would be different because it had broth.
  • The only thing I changed was the addition of some sautéed mushrooms.
  • I ultimately decided to add some half-and-half at the end to mix things up and see if it will help thicken the consistency a little bit more.
  • As a result, I ended up with white broth.
  • Because I have never been successful with any of these recipes, I gave it a higher rating of one star.
See also:  How Long Will Cooked Pasta Last In The Fridge

Quick Broccoli Pasta (30 Minute Meal)

Simple and filling, broccoli spaghetti is a delicious dinner for all of your guests. Extra creamy, cheese-coated broccoli served with a choice of pasta is a delicious combination! Serve on its own or with a side salad and some garlic bread for a complete meal.

QuickEasy Broccoli Pasta

  • If you’re short on time, this one-dish supper or even a side dish can do the trick. From start to finish, this dinner takes less than 30 minutes to prepare. Making use of leftovers has never been easier or more adaptable than with this dish. A simple meal that is great for feeding a large group of people on a budget.

It’s completely customisable! Combine the remaining chicken, shrimp, salmon, sausage, and bacon pieces in a large mixing bowl.

Ingredients

MAIN VEGETABLE: Broccoli is the primary vegetable in this broccoli pasta dish, and it cooks fast in the pasta water. Are you pressed for time? Make use of frozen broccoli or a frozen vegetable medley in place of the fresh vegetables. Cauliflower is also a good substitute in this dish. SAUCE: This basic white sauce comes up in a jiffy and is quite simple. Add a couple of spoonfuls of pesto sauce to make it a little more interesting. If you like, you may substitute a jar of store-bought Alfredo sauce for the homemade version.

Using medium or mild cheeses works, but they don’t bring nearly as much flavor to this dish.

Penne, farfalle, and rotini are some of my favorite pasta dishes.

Variations

  • Cheese: Swiss or gruyere cheeses are excellent substitutes for some of the cheddar. On top of the dish, you may add some bleu cheese. Chicken, ham, or smoked sausage are all excellent additions to this dish for protein. Chili flakes, cauliflower, peas, and chopped tomatoes are some of the other ingredients. French fried onions, a bread crumb coating, and additional cheese are some of the toppings.

How to Make Broccoli Pasta

This recipe is really simple and quick to prepare, making it the perfect hot lunch for youngsters or a quick dinner for the whole family:

  1. Cook the pasta until al dente, adding the broccoli in the last few minutes of cooking time. Drain and set it aside
  2. Sauce components should be whisked together and simmered until thickened. Stir in the cheese until it is completely melted. Toss the broccoli spaghetti with the sauce and season with salt and pepper to taste.

Tips

  • Pre-shredded cheeses don’t melt as well as freshly shredded cheeses, so shredding your own is the best option. It is important not to overcook the broccoli
  • Instead, throw it in during the final few minutes of cooking. If you’re using frozen broccoli, you don’t have to cook it
  • It only needs to thaw, so add it towards the end of the recipe. Add a touch of nutmeg or 1/2 teaspoon dry mustard to the cheese sauce for a delicious flavor boost. After removing the cheese from the fire, whisk it well because if the cheese is cooked too much, it will separate.

Got Leftovers?

Keep broccoli pasta in the refrigerator for up to 3 days if it is stored in an airtight container. While warming, add a little splash of milk or cream to taste.

More Cheese, Please!

  • Crockpot Mac and Cheese, Baked Mac and Cheese, Three Cheese Cavatappi, Velveeta Mac and Cheese, Buffalo Chicken Mac and Cheese, and Homemade Mac and Cheese Casserole are some of the options available.

Is this Broccoli Pasta something you’ve made? Please consider leaving a rate and a remark in the section below!

Quick Broccoli Pasta

Preparation time: 10 minutes 15 minutes to prepare 25 minutes is the whole time allotted. Servings4servings When you’re short on time, this delectable broccoli pasta dish is the perfect hot lunch or easy dinner option.

  • 8 ounces medium pasta, such as penne or rotini (approximately 3 cups dry)
  • 4 cups chopped broccoli
  • 1 cup chicken broth (not low sodium)
  • 1 cup light cream
  • 2 tablespoons plus 1 teaspoon cornstarch
  • 12 teaspoon onion powder
  • 14 teaspoon garlic salt
  • 1 cup sharp cheddar cheese shredded
  • 14 cup parmesan cheese shredded
  • 14 teaspoon salt
  • 14 teaspoon pepper
  • 8 ounces medium pasta, such as penne or rotini (approximate

FollowSpend with Pennies on Pinterest for more information.

  • Prepare a big pot of salted water by bringing it to a boil. Pour in the pasta and boil until al dente according to package instructions. Cook the broccoli in the pasta water for the final 4 minutes of cooking time. Drain the pasta thoroughly (do not rinse it) and set it aside. In a saucepan, whisk together the broth, cream, cornstarch, onion powder, and garlic salt until thoroughly combined. Bring the mixture to a simmer over medium heat, whisking constantly, until it comes to a boil and thickens. Once the sauce has thickened, take it from the heat and mix in the cheese until it has melted. Season with salt and pepper to taste after tossing with broccoli and noodles. Serve as soon as possible
  • Pre-shredded cheeses don’t melt as well as freshly shredded cheeses, so shredding your own is the best option. It is important not to overcook the broccoli
  • Instead, throw it in during the final few minutes of cooking. If you’re using frozen broccoli, you don’t have to cook it
  • It only needs to thaw, so add it towards the end of the recipe. Add a touch of nutmeg or 1/2 teaspoon dry mustard to your cheese sauce for a delicious flavor boost. After removing the cheese from the fire, whisk it well because if the cheese is cooked too much, it will separate.

Serving:2cups, Calories:504, carbohydrate: 58g, protein: 20g, fat: 22g, saturated fat: 13g, nutrient breakdown: Vitamin A (1205IU), Vitamin C (86mg), Calcium (358)mg, Iron (2)mg, Cholesterol (67mg), Sodium (826mg), Potassium (528mg), Fiber (4 g), Sugar (3 g), Vitamin C (86mg), Calcium (358mg), Iron (2)mg (The nutritional information supplied is an estimate, and it will vary depending on the cooking technique and the brands of components used).

Cuisine: Dinner, Entree, Lunch, Main Course, Pasta, Sauce, and Side Dish Cuisine: Dinner, Entree, Lunch SpendWithPennies.com is an American website.

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Broccoli pasta

broccoli pasta recipe – A healthy, easy, and delectable broccoli pesto pasta dish that does not require the use of cheese. This dish is really simple to prepare and does not necessitate the use of an accessory. You may also prepare the broccoli pesto ahead of time and store it in the refrigerator. Cook the pasta until al dente, then combine with the pesto. Because of the inclusion of green chile, the broccoli pesto has a moderate heat to it. It has a nutty flavor and scent, which originates from the roasted peanuts used in its preparation.

However, broccoli and roasted peanuts are a fantastic combination.

My sons really enjoy this spaghetti dish for dinner, especially when it’s served with fried eggs. This time, when I made it, I was the one who photographed it. This dish can also be served with tomato soup, sweet corn soup, or chicken soup as an accompaniment.

Preparation

To begin, bring around 8 to 10 cups of water to a boil in a big saucepan. Then add 2 servings of spaghetti and a pinch of salt. Cook al dente according to the directions on the package. Drain the water into a colander. Pour 1 teaspoon of oil over it and toss it. 2. While the pasta is cooking, you may get started on the pesto. Heat 1 tbsp oil in a skillet over medium heat and toast the peanuts until golden. 3. Allow them to cool completely. 4. In the same pan, sauté the broccoli for 2 to 3 minutes until it is crisp-tender.

  1. Under running water, drain and thoroughly rinse the container.
  2. 5.
  3. 6.
  4. 7.
  5. Set aside a few florets for garnishing the plate.
  6. 9.
  7. 10.
  8. 11.
  9. 12.
  10. Make a decent combination of things.
  11. Use up within 3 weeks of receiving it.

How to make broccoli pasta

13. Add the pasta to the pan and stir well. As required, adjust the amount of pesto used. 14. Toss thoroughly. If desired, top with more pesto. Serve with broccoli florets as a garnish. Prepare the broccoli pasta and set it aside. More Pasta sauce recipes, white sauce pasta recipes Pasta with a spicy sauce Pasta with chicken

Recipe card

  • 200gramsspaghetti(2 servings)
  • 212cupsbroccoliflorets
  • 1 clovegarlic
  • 1 green chili or 12 tsp black pepper
  • 12tsp salt as needed
  • 3 tablespoonspolive oil(use more if desired)
  • 12cupmint or pudina
  • 12cupcoriander leaves or cilantroor (basil)
  • 3 to 4 tablespoonspeanuts
  • 1 to 2 tablespoonsplemon juice(optional)
  • 200gramsspaghetti(

Cooking pasta

  • Bring a pot of water to a boil with 10 cups of water. After that, season with salt and simmer until the spaghetti is al dente. Please adhere to the timing guidelines provided on the package. Drain the water into a colander. 1 tablespoon of oil should be spread over the spaghetti. Set this aside for the time being.

Making broccoli pesto

  • While the pasta is cooking, toast the peanuts in a skillet with a teaspoon of oil until golden. Set the container aside to cool
  • Continue to sauté the broccoli for another 2 to 3 minutes in the same pan. Season with salt and simmer until the vegetables are soft. Broccoli doesn’t need to be cooked for a long period of time
  • Allow them to cool entirely. Prepare the garnish by setting aside some broccoli florets. After that, combine the peanuts, broccoli, chili, salt, garlic, oil, mint, and cilantro in a large mixing bowl. Process it until it resembles a coarse pesto that is homogeneous in texture
  • Squeeze in the lemon juice and season with more salt if necessary. Keep this in an airtight container and use it within 3 weeks after opening.

How to make broccoli pasta

  • Toss the drained pasta in a large mixing basin with a generous quantity of pesto to taste
  • Repeat. Garnish with the broccoli that had been set aside before. If the broccoli pasta is becoming too dry, sprinkle more oil over it. Make broccoli spaghetti and serve it to your guests.

The alternative proportions listed in the recipe card are for the original recipe alone, and are for 1x only. Follow my full step-by-step pictorial instructions and advice, which are located above the recipe card, for the best results. Nutritional Values Broccoli spaghetti is a dish that may be prepared in a variety of ways. Amount Per Serving (in grams) Calories729 calories from fat 297 percent of daily value* fat 33 grams 51 grams Saturated fat 4 grams calories from fat 25 percent Sodium (710mg) 31 percent Potassium (816mg) 25 percent Potassium Carbohydrates (23 percent): 90 g 30 percent of the fiber (9 g) Sugar content: 38% (5 g) 6 percent of the total protein (22g) Vitamin A (1455 IU) is 44 percent of the total.

Swasthi’s Recipes are a collection of delicious dishes.

Aboutswasthi

Hi there, my name is Swasthi Shreekanth and I’m the creator, food photographer, and food writer of Swasthi’s Recipes. My goal is to provide you with time-tested recipes that will assist you in making delicious Indian meals. After two decades of practical Indian cooking expertise, I decided to launch this blog in order to assist people cook better and more frequently at home.

The recipes on Swasthi’s Recipes can help you improve your culinary abilities whether you are a beginner or a seasoned chef. More information may be found here.

Pasta Cooked with Broccoli in 15 Minutes!

  • Prepare this meal with leftover steamed broccoli from the night before
  • We always make extra steamed broccoli when we make a side dish of steamed broccoli, just in case. Then, for dinner, use the (remaining) additional broccoli to make this spaghetti dish with broccoli florets.
See also:  What Goes In A Pasta Salad

This recipe makes enough for a large crowd, but you can cut the recipe in half for a family of four.

Preparation time: 5 minutes Preparation time: 10 minutes 15 minutes is the whole time allotted.

Ingredients

  • 1 pound Thin Spaghetti, split into small pieces 6 to 7 garlic cloves, split in half, 1/4 cup extra-virgin olive oil, salt and pepper 1/4 teaspoon crushed red pepper flakes
  • 3/4 teaspoon salt
  • 2 packages frozen Baby Broccoli Florets
  • 5 cups water
  • 1/4 teaspoon Parmigiano-Reggiano grated cheese, to garnish

Instructions

  1. In a large pasta pot, heat the olive oil and add the garlic cloves and crushed red pepper flakes, cooking for approximately 2 minutes, or until the garlic is golden brown. In the meantime, open the broccoli packets and dump the contents into a sieve, rinsing thoroughly under cool water for approximately 1 minute. Allow for enough drainage
  2. When the garlic is golden brown, add the broccoli and cook, stirring constantly, for approximately 2 minutes. 5 cups of water and a pinch of salt are added. Bring the water to a boil. In a separate bowl, combine the pasta and broccoli mixture, stirring periodically. Cook for 5 to 6 minutes at a time. When the water has been completely absorbed, test the pasta to see if it is al dente or cooked to your desire. In order to avoid overcooking the pasta, add additional water in very little amounts (approximately 1/4 cup at a time) until it is done. If you use too much water, you may wind up with soup. Taste and season with salt and pepper to your liking, if desired. As soon as the spaghetti is finished, spoon it into individual pasta bowls and serve it right away. To finish, sprinkle some Parmigiano-Reggiano cheese on top and serve.

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|uploaded on: 05/19/20 It is possible that this content contains affiliate links. Please take the time to review my disclosure policy. This Broccoli Pasta is a quick and easy midweek dish that both children and adults will enjoy. It will quickly become a staple in your weekly meal rotation. I have made it no secret to my father that I do not consider his cooking to be one of his strongest attributes. Dad, I adore you! (For the record, I believe his most endearing characteristic is his enormous caring heart.) But!

A good example of this is this Broccoli Pasta dish.

I vividly recall standing next to my father at the stove as he prepared this wonderful and simple vegetarian meal for our family.

If you have any friends who are parenting vegetarian children, I implore you to give this recipe a go.

Simple Pasta Dinner

This simple supper dish just calls for a few ingredients, which is one of the reasons why it is such a hit with the family.

  • The shells are my preferred choice, but you may use whatever you have on hand
  • Pasta sauce Broccoli, garlic, olive oil, red pepper flakes, and parmesan cheese are the main ingredients.

That’s all there is to it, my friends. Simple dinners are unquestionably the best.

The Cheese Matters

As my father said to me when he passed on this wonderful recipe, it is a straightforward dish, which means you must choose your cheese with care. For this dish, I strongly advise you to get a block of parmesan cheese and finely grate it yourself. It may truly make the difference between like and adoring a recipe, so pay attention. Furthermore, blocks of parmesan retain very well in the refrigerator for extended periods of time.

How to Make Broccoli Pasta

Despite the fact that this is a straightforward recipe, there are a few important stages that should be noted.

  1. Make sure you follow the directions on the package while cooking your pasta. In order to do this, you must bring your water to a rolling boil before adding the dried noodles. And make sure you cook them only for the amount of time specified on the package. Before draining the noodles, remove 1/4 cup of the boiling water from the pot. Because the pasta water is starchy, it will be ideal for aiding in the preparation of the broccoli. Using a skillet, heat the oil before adding any of the ingredients. Keep an eye out for burning your garlic as you’re putting it in the hot oil. You’ll only be heating it for about 30 seconds before adding the broccoli
  2. Don’t worry about burning it. Take a pan cover and put it on top of the pan. It aids in the steaming of the garlic, resulting in delightfully delicate garlic for this dish.

If You Burn Your Garlic

Again, because there are just a few components, we want them to be absolutely right. If you discover that you have accidentally burned your garlic, don’t despair! Simply start over with new oil and fresh garlic, and you’ll be fine. Also, make sure to thoroughly clean the pan before beginning again to ensure that none of the burnt garlic flavor remains.

Multitasking

This meal comes together fast if you are able to multitask, as is the case with a lot of recipes. Because we will be using pasta water for this, we will need to wait until the pasta is finished cooking before we can begin sautéing the broccoli in the pan. Make a favor for yourself and begin boiling the pasta as soon as possible before preparing any other ingredients. The pasta water should be boiling as you begin gathering your ingredients, so you will be ready to start cooking the broccoli as soon as it is done, making this a 26-minute meal.

Other Great Vegetarian Dinners

You might want to try some of these recipes if you are eating less meat these days, or if you are cooking for someone who is a vegetarian. My favorite dish is my Black Bean Tacos. They are quite simple to make, but they are absolutely tasty. Even your meat lovers will not miss the meat when you serve this Southwestern Mac & Cheese to your guests. It’s a complete and utterly excellent comfort dish. My Greek Quinoa Salad is a full entrée that keeps well in the refrigerator. It also makes excellent leftovers.

If you try any of my other dishes, I’d love to hear your thoughts on them. Prep:5minutes Cook:21minutes Total:26minutes This Broccoli Pasta is a quick and easy midweek dish that both children and adults will enjoy. It will quickly become a staple in your weekly meal rotation.

  • 1/2poundpasta shellscooked according to package directions, reserving 1/4 cup cooking water before draining
  • 1poundbroccoli(3 small heads or 4 cups florets) cut into small florets
  • 2tablespoonsolive oil
  • 2 clovesminced garlic
  • 1/2 teaspoonred pepper flakes
  • 1 teaspoonkosher salt
  • 1/2cupfreshly grated parmesan cheeseplus more for topping
  • 1/2cupfreshly gr
  • Cook the pasta according to the package directions, reserving 1/4 cup of the cooking water before draining the pasta
  • During the time it takes the water to boil, you may prepare the remaining ingredients. Cut the broccoli into pieces, mince the garlic, and grate the cheese over top. Heat the olive oil in a large pan over high heat until shimmering. Add the garlic and red pepper flakes and mix well. Cook for 30 seconds, or until the garlic is aromatic, taking care not to burn it
  • Remove from heat. Combine the broccoli, pasta water, and a teaspoon of salt in a large mixing bowl. Cook for about 4 minutes, or until the broccoli is fork tender. Toss in the cooked pasta and serve. Freshly grated parmesan cheese should be sprinkled on top.

Serving:1.75cups 340 kcal (calories) (17 percent ) 50 g of carbohydrates (17 percent ) 14 g of protein (28 percent ) 11 g of fat (17 percent ) 1 gram of saturated fat (6 percent ) 1 gram of polyunsaturated fat 5 g of monounsaturated fat Sodium: 318 milligrams (14 percent ) Potassium is 364 milligrams (10 percent ) 5 g of dietary fiber (21 percent ) 4 g of sugar (4 percent ) The Main Course is the first course in the sequence. Cuisine:Italian

did you make this

MAKE A MEAL PLAN LIKE A BOSS WITH 10 EASY DINNERS Hi! Hello, my name is Lisa Longley, and I am dedicated to providing you with simple supper ideas and recipes that are simple to prepare; food that will bring joy to your household. SimpleJoy.com is owned and operated by me, and I am delighted that you have found your way here.

Reader Interactions

This recipe is simple and may be prepared in a single pot. You’ll have supper on the table in less than 30 minutes if you cook everything in a big pan. From Julie Deily of The Little Kitchen, with her permission. One-pot pasta meals are some of my favorites. In fact, I presented a recipe using mushrooms and asparagus a few months ago on the blog. It takes just one pan, a cutting board, your knife, and a couple of prep dishes to clean up after yourself. That is one of the reasons why I enjoy these meals.

  • In the months since I experimented with one-pot pasta dishes, I’ve been itching to try a variation that includes Alfredo sauce.
  • What are your thoughts?
  • Cut the broccoli into bite-sized pieces using a sharp knife.
  • Place the uncooked pasta in a pan with the garlic, salt, pepper, olive oil, and water, and cook until the pasta is al dente.
  • As soon as the water begins to boil, set a timer for 5 minutes.
  • After that, throw in some broccoli.
  • Continuing to whisk regularly, cook for another 2 to 3 minutes.

Not to mention the Parmesan cheese.

Cook for another 3 minutes, stirring constantly, until the cheese and heavy cream are well distributed throughout the pasta.

Serve with plenty of grated Parmesan cheese on top.

It’s very delicious!

In addition, it’s delicious for lunch the next day.

This material was generated and maintained by a third party and imported onto this website in order to assist users in providing their email addresses for further consideration. You may be able to discover further information on this and other related items at the website piano.io.

One-Pot Pasta with Broccoli and Lemon Recipe

One pot cooking is what this meal is all about. You’ll have supper on the table in less than 30 minutes if you cook everything in a big pan! From Julie Deily of The Little Kitchen, with her permission to reproduce. One-pot pasta meals are one of my favorite types of cooking. Earlier this year, I posted a recipe that used mushrooms and asparagus. Just one pan, a cutting board, your knife, and a couple of prep basins are required for this recipe. I enjoy these meals because they are so filling and satisfying.

  1. Since making my first one-pot pasta dish with Alfredo sauce, I’ve been itching to make another with the same sauce.
  2. How do you feel, dear reader?
  3. Cut the broccoli into bite-size pieces by chopping it finely.
  4. Place the uncooked pasta in a pan with the garlic, salt, pepper, olive oil, and water, and cook over medium heat until the pasta is al dente.
  5. Set a timer for 5 minutes after the water begins to boil.
  6. Then you may add broccoli to the mix.
  7. Continuing to whisk regularly, cook for another 2 to 3 minutes.

There’s also the Parmigiano-Reggiano.

Stir in the cheese and heavy cream for another 3 minutes, until the pasta is thoroughly coated with them.

Make sure to top the dish with a generous amount of Parmesan cheese!

Everything about it is fantastic.

And it’s even better the next day at lunch!

In order to assist visitors in providing their email addresses, this material was produced and maintained by a third party and imported onto this website.

Recipe Summary test

Preparation time: 10 minutes total time: 25 minutes Serves 4 to 6 people depending on the size of the dish. Advertisement

Ingredients

  • 1 pound penne
  • 1 pound broccoli, head cut into florets (3 1/2 cups), stems peeled and thinly sliced (1 cup)
  • 1 clove garlic, finely grated
  • 1/3 cup extra-virgin olive oil
  • 2 teaspoons finely grated lemon zest, plus 3 tablespoons fresh juice (from 1 lemon)
  • 1/2 cup finely grated Parmesan (1 ounce), plus more for serving
  • Kosher salt and freshly ground pepper
  • 1 pound penne
  • 1 cup broccoli

Directions

  • First, we’ll have a look at what to do. Prepare a big saucepan of salted water by bringing it to a boil. Cook for 5 minutes after adding the penne. Cook for another 3 to 4 minutes, or until the pasta is just under al dente and the broccoli is crisp-tender and brilliant green, depending on your preference. Drain the noodles and broccoli and return them to the saucepan. Step 2: Make an advertisement Combine the garlic, oil, lemon zest and juice, and cheese in a large mixing bowl. Serve with more cheese on top.

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