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Pasta With Broccoli and Parmesan: A Simple Favorite for Dinner

Pasta With Broccoli and Parmesan

Tender pasta and bright broccoli are tossed with garlic-infused olive oil, Parmesan, black pepper, and starchy pasta water for a quick, comforting dinner. A little lemon juice adds a fresh finish if desired.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 12 ounces Dried pasta, such as spaghetti, linguine, penne, or orecchiette
  • 1 pound Broccoli, cut into small florets; tender stems thinly sliced if desired
  • 3 tablespoons Extra-virgin olive oil
  • 3 cloves Garlic, thinly sliced or minced
  • 1/4 teaspoon Red pepper flakes, optional
  • 1/2 teaspoon Kosher salt, plus more for pasta water
  • 1/2 cup Finely grated Parmesan cheese, plus extra for serving
  • 1/2 to 1 cup Reserved pasta-cooking water
  • To taste Freshly ground black pepper
  • 1 tablespoon Lemon juice, optional

Method
 

Step-by-Step
  1. Bring a large pot of generously salted water to a boil. Cook the pasta according to the package directions until just al dente.
  2. Add the broccoli to the pasta pot during the final 3–4 minutes of cooking. Cook until the florets are bright green and tender but not mushy.
  3. Before draining, reserve at least 1 cup of the cooking water. Drain the pasta and broccoli together.
  4. Meanwhile, warm the olive oil in a large skillet over medium-low heat. Add the garlic and optional red pepper flakes, cooking for about 1 minute until fragrant without browning the garlic.
  5. Add the drained pasta and broccoli to the skillet. Toss with 1/2 cup of pasta water, the kosher salt, black pepper, and Parmesan.
  6. Stir and toss over low heat or off the heat until the Parmesan melts and lightly coats the pasta. Add more pasta water a few tablespoons at a time if the mixture seems dry.
  7. Finish with lemon juice if using, then serve immediately with additional Parmesan and black pepper.

Notes

Reserve pasta water before draining because its starch helps the olive oil and Parmesan form a smooth coating. Add Parmesan off the heat or over low heat to help prevent clumping. For a broccoli-forward version, use 8 ounces of pasta. Frozen broccoli may be added directly to the pasta water during the final 4–5 minutes.