Italian Pasta With Broccoli

This hearty pasta with broccoli has been my Italian family's favorite weeknight meal for generations. The simple combination of tender broccoli, garlic, and quality pasta creates a dish that's both nourishing and deeply satisfying.

I first made this dish during my college years when I was homesick for authentic Italian cooking. The familiar aroma of garlic sizzling in olive oil would transport me straight to my grandmother's kitchen in Naples, and it's remained my comfort food ever since.

Ingredients

• Broccoli: Choose firm heads with tight, dark green florets for best flavor and nutrition
• Extra virgin olive oil: Use a high quality Italian variety for authentic taste
• Garlic: Fresh cloves provide the aromatic foundation of this dish
• Pasta: Tagliatelle works beautifully, but any shape will do
• Red chili pepper: Adds a pleasant warmth that balances the broccoli's sweetness
• Parmesan cheese: Freshly grated Parmigiano Reggiano elevates the entire dish
• Salt and black pepper: Crucial for bringing out all the flavors

Step-by-Step Instructions

Prepare the broccoli:

Use a small knife to remove the tough lower part of the stalk, then divide the head into evenly sized florets. The uniformity ensures they cook at the same rate. Wash thoroughly under cold running water to remove any hidden dirt or debris.

Cook the broccoli:

Bring a large pot of generously salted water to a rolling boil. The water should taste like the sea to properly flavor the broccoli. Add the florets and cook for 10 minutes until fork tender but not mushy. This initial boiling creates the perfect texture.

Prepare the aromatics:

While the broccoli cooks, slice the garlic into thin rounds. Heat the olive oil in a large skillet over medium heat, then add the garlic and optional chili pepper. Cook until the garlic turns golden but not brown, about 2 minutes. The fragrance will be intoxicating.

Sauté the broccoli:

Transfer the cooked broccoli directly from the water to the skillet with the garlic. Let it cook on low heat for about 10 minutes, using a spatula to break the florets into smaller pieces. Season with salt and pepper to taste. This step infuses the broccoli with garlicky goodness.

Make the broccoli cream:

Take half of the sautéed broccoli mixture and transfer to a blender. Add the grated Parmesan and 1 or 2 tablespoons of the broccoli cooking water. Blend until smooth and creamy. This creates a luscious sauce that will coat every strand of pasta.

Cook the pasta:

In the same pot where you cooked the broccoli, bring the water back to a boil and add the pasta. Cook according to package instructions until al dente. Be sure to reserve half a cup of the starchy cooking water before draining.

Combine and finish:

Transfer the drained pasta to the skillet with the remaining broccoli pieces. Add the creamy broccoli sauce and a splash of the reserved pasta water. Toss everything together over low heat until well combined and the sauce clings to the pasta. The starchy water helps create a silky emulsion.

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The magic of this dish truly lies in the contrast between the chunky broccoli pieces and the silky cream sauce. My grandmother always said the secret was in how you cut the garlic slices as thin as a whisper so they would almost melt into the oil, infusing everything with their pungent sweetness.

Make Ahead Options

This pasta with broccoli reheats beautifully, making it perfect for meal prep. Prepare the dish completely, then store in airtight containers in the refrigerator for up to three days. When reheating, add a small splash of water or olive oil to revive the sauce. The flavors actually develop and deepen overnight, making day two potentially more delicious than day one.

Seasonal Variations

During summer months, try adding halved cherry tomatoes in the final toss for bright bursts of acidity. In autumn, incorporate some toasted pine nuts or walnuts for textural contrast and nutty depth. Winter calls for a heartier version with a pinch of nutmeg in the cream sauce, while spring welcomes tender green peas alongside the broccoli. The versatility of this basic formula allows it to evolve with the seasons.

Cultural Context

This humble pasta dish exemplifies the Italian cooking philosophy of making the most from simple ingredients. Originally a peasant dish from Southern Italy, pasta con broccoli was born from necessity when meat was scarce. The clever technique of creating a sauce from the vegetable itself shows the ingenuity of Italian home cooks. Today, this dish represents the best of Italian cuisine comfort food made extraordinary through technique rather than expensive ingredients.

Serving Suggestions

For a complete meal, serve this pasta in warmed bowls with additional grated Parmesan on top. A simple green salad dressed with lemon and olive oil makes the perfect accompaniment, cutting through the richness of the pasta. For special occasions, consider starting with an antipasto platter and ending with fresh seasonal fruit. Remember that Italians serve pasta as a first course, not a main, so portion sizes are traditionally smaller when part of a full Italian menu.

Recipe FAQs

→ What type of pasta works best with broccoli?

While this dish uses tagliatelle, any pasta shape that can hold sauce works well. Long pastas like fettuccine or linguine, or shaped options like orecchiette, fusilli, or penne are excellent choices. The key is cooking the pasta al dente so it maintains texture when tossed with the broccoli sauce.

→ Can I make this dish vegan?

Yes! Simply omit the Parmesan cheese or replace it with nutritional yeast or a vegan Parmesan alternative. The creamy texture comes primarily from the blended broccoli, so you'll still achieve a delicious sauce without dairy products.

→ How do I store leftover pasta with broccoli?

Store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, add a splash of water or olive oil to refresh the sauce, as pasta tends to absorb moisture when stored. Reheat gently on the stovetop or microwave until just warmed through.

→ Can I add protein to this dish?

Absolutely! For non-vegetarians, adding cooked chicken, shrimp, or Italian sausage works wonderfully. Vegetarians can incorporate white beans, chickpeas, or pan-fried tofu. Add your protein when tossing the pasta with the broccoli mixture to warm it through.

→ Why save pasta water for this dish?

Pasta water is essential because it contains starch released from the pasta during cooking. This starchy liquid helps bind sauces to pasta and creates a silky texture. The reserved water also helps thin the creamy broccoli sauce to the perfect consistency while adding flavor from the salt used in cooking.

→ Can I use frozen broccoli instead of fresh?

Yes, frozen broccoli works as a convenient substitute. Adjust the initial cooking time as frozen broccoli is partially cooked—about 5 minutes instead of 10. Thaw and drain before adding to the garlic oil to prevent excess water in your sauce. The flavor will be slightly different but still delicious.