We’ve been making this broccoli pasta recipe at home for years now. It’s a real classic for us and I can’t believe I haven’t shared it with you on the blog yet…

I actually discovered this recipe in Scotland. You are surprised, I understand, this recipe has rather Italian origins… I will explain…

During my studies I spent an Erasmus year in Edinburgh and there I was able to meet other students and during our evenings, we were able to share our easy and inexpensive recipes… 😉

One of my Italian classmates (here we come…) cooked us broccoli pasta and for me it was a real revelation.

This recipe is very easy and quick to prepare and it’s really a treat with lots of good flavors, especially when you use good products. At home, everyone benefits from it, young and old, and we do it very regularly…

Broccoli pasta {Italian Recipe}

WHAT INGREDIENTS do YOU NEED TO MAKE THIS BROCCOLI PASTA RECIPE?

pasta: personally I have a weakness for long pasta like linguine or spaghetti for example, but you can also use twisted pasta like fusilli because it allows the small florets of broccoli to fit into the gaps and it’s almost even better. Traditionally this dish is made with orecchiette and you can even make your own fresh homemade pasta if you wish.
broccoli: favor local and organic products, it’s even better for you and nature… In the photos I used small bouquets but if you wish you can simply use the ends: the broccoli florets. The rest of the broccoli can be used in another recipe.
good quality virgin olive oil
Freshly grated Parmesan or Pecorino
salt and pepper
a clove of garlic if you wish
you can also add other ingredients if you wish: toasted pine nuts, or chili flakes…

The details of the ingredients as well as the instructions are available further down the page, in the recipe card.

HOW TO PREPARE THIS BROCCOLI PASTA?

Start by cooking the broccoli. To do this, you are free to cut it into larger or smaller bouquets.

Personally I like to vary it up and in my photos for example, I made quite large pieces but if you want to take small bouquets, it’s entirely possible and it will mix even better with the pasta. And to avoid wasting, you can always keep the rest of the broccoli for a soup or a gratin…

Then I add the pasta to the same cooking water. Then just listen to everything quickly, drizzle with a more than generous drizzle of olive oil, pepper, and add freshly grated parmesan or pecorino.

Other vegetarian recipe ideas that you might also like:

Ingredients

600 g broccoli florets
300 g dried pasta of your choice
Good quality virgin olive oil
Freshly grated Parmesan or Pecorino
Salt and pepper
1 garlic clove

Instructions

Wash the broccoli and cut off the florets (ends).
Bring water (about 5 liters) to the boil in a large saucepan then add salt. Add broccoli and cook 8 minutes.
Add the pasta and cook over low heat for the time indicated on the packet until al dente.
Meanwhile, brown 4 tablespoons of olive oil in a pan with the pressed garlic. Cook for 2 to 3 minutes then turn off.
Drain the broccoli pasta and keep a little cooking water which you will pour into the pan with the oil and garlic.
Add the pasta and broccoli and cook for a minute, stirring to coat the pasta, adding a little olive oil if necessary.
Serve hot with grated cheese and freshly ground pepper.

If you ever make my Broccoli pasta recipe and you like it, don’t hesitate to tag me on Instagram @tangerinezest so I can see the result and share it myself…

Finally, just to let you know I am French and I translate my recipes, be indulgent if you see syntax errors and do not hesitate to leave me a comment so I can correct it. I hope you will like my recipes and enjoy your visit to my food blog!

Broccoli pasta {Italian Recipe}