Pasta with Broccoli

Name: Pasta with Broccoli (One-Pot, 15 Minutes)
Prep time: 3 min
Cook time: 12 min
Total time: 15 min
Yield: 6 servings
Cuisine: Italian
Ingredients: 12 oz uncooked pasta (use brown rice or quinoa pasta for gluten-free); 6 1/2 cups fresh broccoli florets (no stems); 5 cloves garlic (smashed and chopped); 1/4 cup grated Parmesan or Romano; 2 tbsp olive oil (divided); kosher salt and fresh cracked pepper

This one-pot pasta with broccoli combines tender pasta, fresh broccoli florets, and garlic in a simple 15-minute recipe that works for weeknight dinners and picky eaters alike. Brown rice or quinoa pasta makes it naturally gluten-free.

🌍Italian 🥗Gluten-Free 🏷️Easiest pasta and broccoli recipe 🏷️One pot pasta and broccoli 🏷️Pasta and broccoli

Total

15 min

Servings

6

Difficulty

Medium

Est. Cost

$14–$23

Recipe Source

View original recipe

From Skinnytaste

Ingredients

12 oz uncooked pasta (use brown rice or quinoa pasta for gluten-free)
6 1/2 cups fresh broccoli florets (no stems)
5 cloves garlic (smashed and chopped)
1/4 cup grated Parmesan or Romano
2 tbsp olive oil (divided)
kosher salt and fresh cracked pepper

6 Ingredients

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Instructions

1
Bring a large pot of salted water to a boil.
2
When water boils, add pasta and broccoli at the same time and cook according to pasta instructions for al dente.
3
When pasta is almost done cooking, reserve about 1 cup of the pasta water and set aside. Drain pasta and broccoli.
4
Return the pot to the stove and set heat to high; add 1 tbsp olive oil, when hot, add garlic. Cook until golden, reduce flame to low and add pasta back to the pot.
5
Mix well, add remaining olive oil, grated cheese, salt and pepper to taste mixing well and smashing any large pieces of broccoli to break up.
6
Add 1/2 cup of reserved pasta water and mix well adding more if needed.
7
Serve in pasta bowls with additional grated cheese on the side.

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Tips & Notes

Pro tips

Smash garlic cloves before chopping to release oils and deepen flavor in the short cook time.
Reserve 1 cup pasta cooking water before draining—starch thickens the dish if it dries out.
Add broccoli in the last 4–5 minutes so florets stay tender-crisp and don't turn mushy.
Finish with fresh cracked pepper and extra Parmesan at the table—the cheese melts from residual heat.

Substitutions

Parmesan or Romano → Pecorino Romano (sharper, saltier flavor)
Fresh broccoli florets → 5–6 cups frozen broccoli (add in final 5 minutes; reduces prep time)
Olive oil → butter (use 3 tbsp total; adds richness)
Regular pasta → brown rice, chickpea, or lentil pasta (extends cooking time by 1–2 minutes)

Storage & make-ahead

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet with 2 tbsp water to restore creaminess; do not microwave.

Common Questions

Can I make this with frozen broccoli?

Yes. Use 5–6 cups frozen florets; add them directly to the pot in the last 5 minutes of cooking. Avoid thawing first to prevent mushiness.

What pasta shapes work best?

Short shapes like penne, rigatoni, or fusilli hold the garlic and broccoli well. Long pasta like spaghetti works but is harder to toss.

How do I make this gluten-free?

Substitute brown rice pasta or quinoa pasta for regular wheat pasta. Cook time may vary slightly—follow the package directions.

Can I add protein?

Yes. Stir in cooked chicken, white beans, or crispy pancetta in the last minute. Do not add raw protein—cook separately first.

Why is my pasta mushy?

Broccoli releases water as it cooks. Use the full 5 cloves garlic and 2 tbsp olive oil to balance liquid. Drain excess water if needed before serving.