I’ve made a simple, wholesome pasta dish that combines tender broccoli with garlic, olive oil, and Parmesan for a light yet satisfying meal that comes together in minutes.

Why I’ll Love This Recipe

I love how quick and budget-friendly this pasta is—perfect for busy days. The broccoli is cooked until just tender, so it keeps its bright color and flavor, while the garlic and olive oil coat the pasta beautifully. It’s comfort food with a healthy twist, and I can easily dress it up with extra add-ins.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Pasta (spaghetti, penne, or any short shape)
Fresh broccoli florets
Olive oil
Garlic, minced
Grated Parmesan cheese
Salt and black pepper, to taste
Optional: Red pepper flakes for heat, lemon juice for brightness

Directions

I bring a large pot of salted water to a boil and add the pasta. A few minutes before it’s done, I toss in the broccoli florets so they cook together.
While the pasta and broccoli cook, I heat olive oil in a skillet over medium heat and sauté the garlic until fragrant—being careful not to burn it.
I drain the pasta and broccoli, reserving a bit of the pasta water.
I toss the pasta and broccoli into the skillet with the garlic oil, adding a splash of pasta water to help coat everything evenly.
I season with salt, pepper, and red pepper flakes (if using), then stir in grated Parmesan.
I serve immediately, with extra cheese and a squeeze of lemon if I want more brightness.

Servings and timing

Serves: about 4
Prep time: 5 minutes
Cook time: 10–12 minutes
Total time: around 15–17 minutes

Variations

Sometimes I add cooked chicken or shrimp for extra protein. I’ll swap half the pasta for zucchini noodles to make it lighter, or stir in a spoonful of pesto for an herby kick. Sun-dried tomatoes or toasted pine nuts also make it extra flavorful.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm it in a skillet with a splash of water or olive oil to revive the sauce.

FAQs

Can I use frozen broccoli?

Yes—I add it straight to the boiling pasta water, just like fresh.

Can I make this gluten-free?

Absolutely—I use my favorite gluten-free pasta.

How do I make it vegan?

I skip the Parmesan or replace it with nutritional yeast or vegan cheese.

Can I add more vegetables?

Definitely—zucchini, peas, or spinach all work well.

How can I make it creamier?

I stir in a splash of cream, half-and-half, or even cream cheese for a richer texture.

Conclusion

This Easy Healthy Broccoli Pasta is one of my favorite quick meals—fresh, flavorful, and endlessly adaptable. It’s proof that a simple, wholesome dinner can be ready in the time it takes to boil pasta.