Don’t miss out on checking out our popular shrimp scampi pasta or a quick tomato basil orzo for dinner.
Healthy pasta with broccoli and garlic
Are you looking for a quick meal idea or a meatless dinner packed with carbs and veggies? Then add this to your menu. Healthy pasta with broccoli is a powerhouse of nutrients. Not only for lunch and dinner, you can also pack this for your kids or office lunchbox, potluck, and picnic. Love broccoli? Then check out our broccoli cheddar soup or Christmas tree platter with broccoli and vegan mayo.
Ingredients
Broccoli: Broccoli adds vibrant color, essential nutrients, and earthy flavor to your pasta. The part about this pasta is even the stem of broccoli is not discarded but used to make the sauce. Fresh broccoli is preferred, but frozen can also be used in the recipe. Pasta: Use any pasta of your choice. Some of our favorites include angel hair, farfalle, spaghetti, fettuccine, and linguine for this recipe. Garlic: The best flavor comes out with finely chopped fresh garlic sauteed in fat. Fat: Combine the olive oil and butter for a rich and aromatic flavor. But if you want to make vegan pasta, then skip the butter and add olive oil only. Cheese: Parmesan is used, which complements the other ingredients very well. Liquid: Stock is preferred to make a flavorful sauce. But you can substitute it with water and bouillon. See the recipe card below for a full list of ingredients and measurements.
Step-by-step instructions
Cook the pasta
Cook the pasta in salted boiling water according to package instructions. Drain it and keep it aside.
Prep the broccoli
Cut the broccoli florets from the stem and transfer them to the bowl. Finely chop the stem and transfer it to another bowl.
Make the broccoli and garlic sauce.
In a pan on medium heat, add butter and olive oil. Add the garlic cloves and saute just until it comes light in color for 2 to 3 minutes. Add broccoli stems, stock (water, bouillon), and salt to taste. Cover and cook it for 10 to 12 minutes until the stem becomes tender. Add the broccoli florets and cook till they become slightly green and tender (approx 3 minutes)
Toss the pasta
Toss the cooked pasta, parmesan cheese into the sauce above and mix till combined.
Pro Tips
If you use stock (vegetable, chicken, beef), skip adding bouillon. Add it only if you are using water instead of stock. Alternatively, you can even use the water in which pasta is cooked to make broccoli sauce. If you see that water dries out while cooking the stem, add a little more and continue cooking till it becomes tender. Any leftover pasta can be stored in an airtight conatiner in the refrigerator for 3 to 4 days. Reheat them in a microwave or skillet with a splash of water to avoid them drying out. Leftover pasta does not tend to freeze well. Add a splash of lemon juice for some additional freshness if desired. If you like it spicy, add a little crushed red pepper flakes. Love broccoli or want to eat more veggies for your healthy weight loss diet, then double the amount of broccoli in the recipe. For a creamy twist, check out our fettuccine alfredo. Cook pasta al dente. Overcooked pasta will turn mush, may break apart, and not taste good.
More easy pasta recipes
Did you like this recipe? Please leave a star ⭐️⭐️⭐️⭐️⭐️ rating below and/or a review in the comments section. You can also stay in touch with us through social media by following us on Pinterest, Facebook, Instagram, and Twitter.
Recipe card
