This Broccoli pasta is a classic Italian dish that is super tasty and nutritious. Plus, it’s one of the best comfort dishes around that you can make in 30 minutes or less!
Why you’ll love this recipe
Broccoli pasta will surprise you with how complex the flavors are. The combination of broccoli with smokey bacon, garlic and parmesan is a burst of savory goodness in your mouth.
With this recipe, you’ll have the whole family eating lots of broccoli and loving it because it’s so tasty.
The best part is that this is so quick to make. It’s faster to make this pasta than ordering take out and everyone is happy! Short pasta like cavatelli work really well with this recipe.
If you have more time, serve Broccoli pasta with my butterfly chicken recipe, your family will love it as much as mine does.
For complete ingredient quantities and full instructions, please scroll to the printable recipe card bottom of the page.
Ingredient notes
Along with the usual Italian pasta ingredients, you’ll need:
- broccoli – lots of it – 2 big heads
- bacon lardons – which gives amazing flavor and smokiness
- short pasta – like cavatelli, orecchiette or shells
- red pepper (chilli) flakes – this is optional
Variations
- cauliflower can be substituted for part or all of the broccoli for a different flavor
- instead of bacon lardons, I like to use smoked Italian pancetta (if available)
- for a vegetarian version of broccoli pasta leave out the bacon
- add pitted black olives
- use pecorino Romano instead of Parmesan
Instructions
Begin by putting a large pot of salted water on to boil.
- In a skillet or frying pan, gently cook the bacon lardons adding the garlic and red pepper (chilli) flakes, (if using) at the end.
- In the meantime, add the broccoli in the boiling water until just tender. Then add to pan with bacon.
- Keep the water boiling and cook the pasta in it. Once cooked, strain (reserving a little cooking water) and add to the bacon and broccoli.
- Toss gently to combine adding Parmesan, reserved pasta water and extra virgin olive oil.
Tips for success and FAQ’s
Bringing a large pot of water to the boil can take time. Speed this up by pouring a kettle full of boiling water into the pot. Top up with more hot water as needed and you’ll have boiling water in just a few minutes.
Broccoli for this pasta dish needs to be tender. Piece the stalk with a fork to check for doneness. Remember that it will keep cooking so don’t take it too far. However, I do love when some of the broccoli softens and melts into the sauce.
Yes, however since frozen broccoli is generally precooked, it only needs heating. Therefore, just cook for around 2 minutes in the boiling water before removing with a slotted spoon.
Lardons are cut from a slab of bacon into short, batons.
This pancetta is flat as opposed to rolled. It has an intense flavor and fat content which add fantastic flavor to this Broccoli pasta dish. However, it is not always readily available.
More recipes like this
Basil Pesto
Homemade Busiate Pasta
Ligurian Focaccia
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This updated recipe was first published on April 18, 2010.
Broccoli Pasta recipe
Ingredients
- 2 heads broccoli
- 3 oz (85 grams) bacon lardons or smoked Italian pancetta (see notes)
- 3 cloves garlic
- ½ teaspoon red pepper (chilli) flakes
- ½ cup grated Parmesan cheese
- 3 tablespoon extra virgin olive oil
- 1 pound (450 grams) short pasta
- 1 teaspoon salt
- extra Parmesan for serving
Instructions
- Begin by place a large pot of well salted water on to boil.
- Meanwhile, thinly slice garlic. Cut stalks from the broccoli, peel, then cut into thin slices. Cut the broccoli heads into small florets.
- Place the bacon lardons and 1 tablespoon extra virgin olive oil in large, cold frying pan. Set it over low/medium heat. As the pan heats up the fat in the bacon will start to melt and release all it's flavor. Continue cooking the bacon for 3-4 minutes or until browned and become a little crispy and the fat is rendering.
- In the meantime, add florets and stalk slices to boiling water and cook for 3 minutes or until the stalks are just tender but still firm. Using a slotted spoon, remove to a colander. Keep water boiling.
- Add pasta to boiling water and cook until al dente. Drain pasta, reserving ½ cup cooking water.
- Add the sliced garlic to the bacon. Cook, stirring for 1 minute or until the garlic is fragrant. Then add the red pepper (chilli) flakes and broccoli. Stir over heat for a minute or two. If the pasta isn't ready, turn the heat off until you add the pasta to avoid overcooking the broccoli.
- Add pasta, Parmesan, reserved cooking water and remaining extra virgin olive to the pan. Toss gently to combine. Taste and adjust with a little more salt, if needed.
- Pile into a serving bowl and sprinkle with extra Parmesan. Serve hot.
Notes
Yes, however since frozen broccoli is generally precooked, it only needs heating. Therefore, just cook for around 2 minutes in the boiling water before removing with a slotted spoon. What are bacon lardons?
Lardons are cut from a slab of bacon into short, batons.
What is Italian Pancetta?
This pancetta is flat as opposed to rolled. It has an intense flavor and fat content which add fantastic flavor to this Broccoli pasta dish. However, it is not always readily available.
Easy quick to prepare and so tasty too. Could I have some with extra portion of bacon and Parmesan please 🙂
Angie
http://angiesrecipes.blogspot.com
Absolutely! More bacon and more Parmesan for everyone!!
Don't you just love pasta with vegetables. So simple and so good. Yours looks delish!
Ahhh – quick, easy and tasty – and a lot cheaper than take-out. I always try and convince people it's quite easy to through something together at night..
oo this is a good one- I really need to start getting into the habit of doing quick and easy meals like this instead of either going to the local shop and spending a fortune on ingredients or heading for take-away.
I love love love broccoli! This would be so good! The other person I tend to cook for likes anything that involves parmesan cheese, so I need to try this out!
Questo è un vero piatto italiano!!!! Good very very good Marcellina!!!! I use the same method to do my pasta and the chilli…it's the true italian touch! :-***
broccoli isn't one of my favorite veggies and it often needs lots of help to get my stomach rumbling. you've achieved the rumble with this dish–the pepper flakes and mounds of cheese make all the difference in the world! 🙂
I love this dish! I totally agree that it's easy to create a fast pasta dish and it's better than going out! Delish!
Another one of my favorite dinners. Who wants takeout when you can have this!
This looks like a quick and delicious meal. Isn't it amazing how much faster it can be to make a good and healthy dinner instead of relying on takeout that probably isn't as tasty and costs more than it should too?
This looks delicious and healthy and so fast. All my favourite things are in this recipe
Great idea Marcellina
I think you’ll love this, Pauline!