Easy Broccoli Pasta (15 Minutes)
Alfi was four years old the first time he called broccoli tiny trees. We were in a hotel apartment in Kuala Lumpur, just me and the boys, and I had one head of broccoli and half a packet of spaghetti. My aunt's trick: cook the broccoli in the pasta water first. Alfi ate two bowls. He still calls it tiny trees pasta.
Ingredients
Check off as you go
- 300g (10.5 oz) orecchiette or spaghetti
- 1 medium head broccoli (about 400g / 14 oz), florets and stems
- 4 garlic cloves, thinly sliced
- 4 tablespoons extra virgin olive oil, plus more for finishing
- 1 teaspoon red pepper flakes (adjust to taste)
- 50g (about 1/2 cup) parmesan or pecorino, finely grated
- Salt (2 tablespoons per gallon / 3.8L of water)
- Zest of half a lemon (optional but worth it)
Instructions
- 1
Bring a large pot of water to a full boil. Add 2 tablespoons of salt per gallon of water. This is more than most people use, and it matters. Under-salted water is the single biggest reason broccoli pasta ends up tasting bland.
- 2
Cut the broccoli stems into small chunks, about the size of a chickpea. Add these to the boiling water first, before the florets. Stems take 2 to 3 minutes longer to cook than florets.
- 3
After 2 minutes, add the broccoli florets to the pot. Cook the whole broccoli for a total of 5 to 6 minutes until just tender. The water will turn light green. That is exactly what you want.
- 4
Scoop the broccoli out with tongs or a slotted spoon. Leave the water in the pot. This green, flavoured water is now your pasta water. Add the pasta and cook according to the packet, minus 2 minutes.
- 5
While the pasta cooks, heat olive oil in a wide pan over medium-low heat. Add the garlic and red pepper flakes. Cook gently for 2 minutes until the garlic is pale gold at the edges. Not brown. Brown garlic gets bitter.
- 6
Do not drain the pasta into a colander. Use tongs to transfer the pasta directly from the pot into the garlic oil pan, bringing some pasta water with it. This is the technique that makes the sauce silky.
- 7
Add the cooked broccoli back in. Pour in about 60ml (1/4 cup) of starchy pasta water. Toss vigorously over medium heat for 1 to 2 minutes. The broccoli breaks down slightly and coats the pasta. That coating is the sauce.
- 8
Remove from heat. Add parmesan and toss once more. Drizzle your best extra virgin olive oil over the top right before serving, not during cooking. Add lemon zest if using. Taste for salt. Serve immediately.
Tips for Success
- ✓Orecchiette is the shape to use. The little cup catches bits of broccoli so every bite has both. Spaghetti works too.
- ✓Do not add oil to the pasta water. Oil-coated pasta repels sauce.
- ✓Drizzle the finishing olive oil at the end, not while cooking. Heat destroys the aromatics. Finishing raw gives the dish that bright, grassy note.
- ✓Want more protein? Stir in a drained tin of white beans with the broccoli in step 7. Adam prefers it this way.
- ✓Frozen broccoli works. Thaw it first and cut the cook time down to 3 minutes. Texture is softer but flavour holds.
Nutrition (per serving)
Frequently Asked Questions
Can I use frozen broccoli?
Yes. Thaw it first and reduce the boiling time to about 3 minutes. Frozen broccoli breaks down faster than fresh, which works well here because you want some of it to meld into the sauce. The flavour is slightly milder but perfectly fine.
What pasta shape works best?
Orecchiette is ideal. Each small cup catches a piece of broccoli, so you get both in every bite. Rigatoni and penne rigate are good alternatives. Spaghetti works if that is what you have.
How long does broccoli pasta keep in the fridge?
Up to 3 days in an airtight container. When reheating, add a splash of water to loosen the sauce. Reheat in a pan over medium heat rather than the microwave.
Is broccoli pasta healthy?
Yes, at the ingredient level. One serving gives you close to your full daily vitamin C and vitamin K from the broccoli alone (USDA FDC ID 170379). Whether it fits your goals depends on the rest of your day.
How do I make it without cream?
This recipe has no cream. The sauce is pasta water starch, olive oil, and broken-down broccoli. Toss vigorously and the starch emulsifies with the oil into something that looks creamy without any dairy beyond the parmesan.
