Can I make this pasta with frozen broccoli?

You can definitely make pasta and broccoli using frozen broccoli. Seeing as we want very soft pieces of broccoli, the texture of cooked, frozen broccoli would work well. I prefer fresh broccoli for the flavor, but use whatever is most convenient for you.

How long does broccoli take to boil?

I suggest boiling the broccoli for 5-7 minutes. We're looking for fork-tender broccoli, not crisp and crunchy. It's better to overcook the broccoli than undercook it.

Can I make this broccoli and pasta vegan?

To make this pasta and broccoli vegan, simply omit the cheese. You can also try adding nutritional yeast instead for that cheesy flavor.

Italian Broccoli Pasta

Name: Italian Broccoli Pasta
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Italian
Ingredients: 1lb broccoli (about 2 small heads); 1lb rigatoni pasta (or pasta of choice); 1/2 cup extra virgin olive oil, plus more for drizzling; 2 cloves garlic, minced; 2 pinches hot red pepper flakes; 1/2 cup (2oz) pecorino romano cheese, finely grated; Kosher salt and fresh cracked pepper

Description

This Italian Broccoli Pasta is an authentic dish from my Sicilian grandmother. It’s a quick and easy recipe, perfect for any weeknight.

Ingredients

Scale

1lb broccoli (about 2 small heads)
1lb rigatoni pasta (or pasta of choice)
1/2 cup extra virgin olive oil, plus more for drizzling
2 cloves garlic, minced
2 pinches hot red pepper flakes
1/2 cup (2oz) pecorino romano cheese, finely grated
Kosher salt and fresh cracked pepper

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Instructions

Boil water. Bring a large pot of water to a boil.
Prep vegetables. While water heats up, cut head of broccoli into large florets. Remove the tough outer layer of the stem and cut into 1-inch chunks. Mince garlic.
Boil and chop broccoli. Cook broccoli in boiling water for 5-7 minutes, until fork tender. Remove with a slotted spoon, reserving water in pot. Chop broccoli into 1/2 inch or smaller pieces.
Boil pasta. Bring pot of water back to a boil. Season generously with salt. Add pasta and cook until 1-2 minutes short of al dente. Reserve 1 cup of pasta cooking water. Drain pasta.
Cook broccoli sauce. While pasta cooks, place olive oil, garlic and red pepper into a large, room temperature sauté pan. Turn heat to medium. Once garlic sizzles for a few seconds, stir in the chopped broccoli. Season with salt and pepper. Pour in about 1/4 to 1/2 cup of pasta water. Bring to a boil. Allow to simmer for about 3-5 minutes so broccoli further softens and breaks down. This pasta is best with very soft broccoli (even softer and more broken down than in my photos is great).
Finish pasta. Add cooked pasta to broccoli sauce. Toss to combine. Remove from heat and stir in cheese. Taste for seasoning. Add more pasta water to loosen sauce, if needed. Serve topped with a drizzle of extra virgin olive oil and cracked black pepper or more cheese, if desired. Enjoy.

Notes

In my photos, I show preparation of a half portion of this recipe.

I often cook the broccoli even softer and more broken up then seen in the photos.

You can use different types of pasta such as mezze rigatoni, penne, farfalle, fusilli or orecchiette.

You can make this with frozen broccoli, broccolini, or broccoli rabe. Cook time may vary.

You can use a fresh chili pepper instead of dried or omit all together.

Parmigiano reggiano can be substituted for pecorino cheese.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Pasta
Method: Boil, Saute
Cuisine: Italian

Nutrition

Serving Size: 1/6 of pasta
Calories: 506
Sugar: 3g
Sodium: 165mg
Fat: 23g
Saturated Fat: 5g
Unsaturated Fat: 18g
Trans Fat: 0g
Carbohydrates: 62g
Fiber: 5g
Protein: 15g
Cholesterol: 10mg