20-minute Garlic Pasta with Broccoli is a quick family-friendly dinner made with shell pasta, broccoli and garlic. It's a recipe with a mild taste, 5 easy ingredients and quick preparation that makes a tasty side dish or meatless dinner. This 1-pot meal is similar to our skillet fried tortellini and broccoli, which is equally as delicious.
While it satisfies as a simple side dish or vegetarian dinner, it can be paired with some chicken nuggets or fish sticks for a heartier meal. Broccoli garlic pasta is also great for when you're low on groceries or don't have the time nor energy to delve into a complicated, time consuming dinner.
The broccoli can be chopped very small for picky eaters, or instead of broccoli use your kids favorite vegetable. But if your little ones still refuse to eat those veggies, a simple butter and parmesan pasta is a great choice. I also hide veggies in this broccoli cheddar macaroni and cheese and pressure cooker cauliflower mac and cheese.
Table Of Contents
Ingredients
Garlic pasta with broccoli is made with 6 simple ingredients, plus salt and pepper:
- Broccoli: we prefer fresh broccoli, but frozen broccoli works too.
- Garlic: crushed garlic cloves give great flavor and texture to the pasta. I recommend against using minced garlic.
- Pasta: shell pasta is great with olive oil and garlic sauces, but other short pasta like farfalle, penne, ziti and rigatoni are good also.
- Extra virgin olive oil
- Parmesan cheese: grated or freshly shredded both work.
How To Make Garlic Pasta With Broccoli
- Over high heat, bring a large pot of salted water to a rolling boil. Add the pasta. Cook for the time according to the package instructions and your preference for pasta tenderness.
- When there are 7 minutes of cook time left, add the chopped broccoli to the pot of pasta. When broccoli and pasta are cooked, turn off the heat and drain, reserving about a cup of pasta water. Set the pasta and broccoli aside.
- Add the extra virgin olive oil to the same pot and cook the crushed garlic over medium heat in the oil for 2 minutes, stirring often. Turn off the heat and add the pasta, broccoli and reserved water back to the pot. Stir to combine.
- Season with salt and pepper. Serve sprinkled with parmesan cheese.
Kristina's Tips
- Don't overcook the broccoli or it will turn mushy.
- For picky kids, cut the broccoli into tiny pieces. For kids that love broccoli, double up on how much you use!
- Instead of using broccoli, use peas, green beans, chopped asparagus, or spinach.
Can I Use Frozen Broccoli Instead of Fresh?
Yes, you can make this recipe with frozen broccoli. You may need to boil it for a few minutes more than the recipe states, as it is written primarily for using fresh broccoli.
How To Store
Keep in the fridge for up to 5 days in an airtight container.
Recipe
Garlic Pasta With Broccoli
Equipment
- pasta strainer
Ingredients
- 12 oz medium pasta shells or other short pasta
- ½ head broccoli fresh or frozen
- ½ cup extra virgin olive oil
- 4 large garlic cloves crushed
- ½ teaspoon salt
- ¼ teaspoon black pepper
- parmesan cheese for serving
Instructions
- Over high heat, bring a large pot of salted water to a rolling boil. Add the pasta. Cook for the time according to the package instructions and your preference for pasta tenderness.
- When there are 7 minutes of cook time left, add the chopped broccoli to the pot of pasta. When broccoli and pasta are cooked, turn off the heat and drain, reserving about a cup of pasta water. Set the pasta and broccoli aside.
- Add the extra virgin olive oil to the same pot and cook the crushed garlic over medium heat in the oil for 2 minutes, stirring often. Turn off the heat and add the pasta, broccoli and reserved water back to the pot. Stir to combine.
- Season with salt and pepper. Serve sprinkled with parmesan cheese.
Notes
Nutrition
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