Ina Garten Broccoli Pasta
This dish combines pasta—typically orecchiette, penne, or spaghetti—with lightly blanched or sautéed broccoli, garlic, olive oil, and freshly grated Parmesan. Sometimes red pepper flakes or lemon zest are added for a bit of brightness and kick. It’s a satisfying vegetarian option and a great way to get greens into your meal without compromising on taste.
- Prep Time: 15
- Cook Time: 10
- Total Time: 25 minutes
- Yield: 4 1x
- Category: Main Course
- Method: Boiling and Sautéing
- Cuisine: Italian-American
Ingredients
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12 oz pasta (spaghetti, orecchiette, or penne)
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1 large head broccoli, cut into small florets
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3 tablespoons extra virgin olive oil
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3 garlic cloves, thinly sliced
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½ teaspoon red pepper flakes (optional)
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Zest of 1 lemon (optional, for brightness)
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½ cup freshly grated Parmesan cheese
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Salt and black pepper, to taste
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Optional: toasted pine nuts, fresh parsley, or a squeeze of lemon juice
Instructions
Bring a large pot of salted water to a boil. Add the broccoli florets and cook for 3–4 minutes until just tender. Remove broccoli with a slotted spoon and set aside. In the same water, cook the pasta according to package directions until al dente. Reserve ½ cup pasta water, then drain.
While the pasta cooks, heat olive oil in a large skillet over medium heat. Add sliced garlic and red pepper flakes, sautéing for about 1–2 minutes until fragrant (but not browned).
Add cooked broccoli to the skillet and toss with the garlic oil. Then add the drained pasta and a splash of the reserved pasta water. Mix in lemon zest, Parmesan cheese, and season with salt and pepper.
Toss until everything is well coated and warmed through. Top with more Parmesan and serve immediately. Add pine nuts or herbs if desired.