Pasta House Pasta Con Broccoli Recipe: Garlicky Broccoli and Al Dente Pasta

This dish brings together al dente pasta and perfectly cooked broccoli in a simple yet flavorful combination. The garlic-infused olive oil creates a base that elevates both components without overpowering them.

I developed this recipe to be foolproof for home cooks, using basic ingredients from any grocery store. The key is cooking the broccoli just until tender-crisp and timing the pasta so both finish simultaneously.

The result is a satisfying side dish with vibrant green broccoli and pasta that holds its shape. A sprinkle of Parmesan adds the finishing touch to this straightforward but delicious creation.

It pairs equally well with weeknight meals or holiday feasts. Here’s how to make it in your own kitchen.

Ingredients for Pasta House Pasta Con Broccoli

Basic pantry staples and fresh broccoli create this simple, satisfying dish with bright flavor.

The pasta shape matters—ditali or small shells grab the garlic oil best. Most grocery stores carry it in the dried pasta aisle. I grab mine from Whole Foods or the Italian section at Kroger. Look for De Cecco or Barilla brands for consistent al dente texture. Broccoli should be deep green with tight florets—avoid any with yellowing or soft stems.

No ditali? Penne, fusilli, or farfalle work just as well. Short on broccoli? Cauliflower or broccolini can substitute at a 1:1 ratio. The Parmesan is non-negotiable for that salty depth, but Pecorino Romano adds a sharper kick. If you’re avoiding cheese, a pinch of nutritional yeast gives a similar umami boost (though it’s not the same).

Store pasta in an airtight container for up to 1 year. Broccoli keeps 5-7 days in the fridge—trim stems and store in a paper bag. The dish reheats well, though the broccoli loses its crispness after 2 days.

Step-by-Step Instructions for Pasta Con Broccoli

Here’s how I nail this dish every time with perfectly al dente pasta and vibrant broccoli.

Step 1: Cook Pasta and Prep Broccoli

Bring a large pot of water to a rolling boil and salt it with the 1.5 tsp Kosher Salt. Add the 12 oz Ditali Pasta and cook until 1 minute shy of al dente. Reserve 0.5 cup Reserved Pasta Water before draining. This starchy liquid is your secret weapon for the sauce.

Meanwhile, cut the 2 whole Broccoli Crowns into small, even florets. The key is uniformity—this ensures every piece cooks at the same rate and soaks up the garlic-infused oil beautifully. Don’t discard the stems; peel and dice them for extra texture and flavor.

Step 2: Infuse Oil with Garlic and Red Pepper

In a large skillet, heat the 0.5 cup Extra-Virgin Olive Oil over medium-low heat. Add the 6 cloves Garlic Cloves (thinly sliced) and 0.5 tsp Red Pepper Flakes. Cook for 3-4 minutes, stirring often, until the garlic turns light golden and the oil takes on a subtle spicy aroma.

Watch the heat carefully—you want the garlic to infuse the oil without burning. If it starts to darken too quickly, pull the pan off the heat for 30 seconds to cool slightly. Burnt garlic turns bitter and ruins the dish. The oil should smell fragrant and look slightly shimmering.

Step 3: Sauté Broccoli Until Tender-Crisp

Add the broccoli florets to the skillet and toss to coat in the garlic oil. Season with the 0.5 tsp Freshly Ground Black Pepper. Sauté for 5-6 minutes over medium heat until the broccoli is bright green and tender-crisp. You want it to retain a slight bite—overcooking turns it mushy and dull.

If the broccoli starts to brown too quickly, add a splash of the reserved pasta water to deglaze the pan and create a bit of steam. This helps soften the broccoli without losing that vibrant color. Stir frequently to ensure even cooking and prevent sticking.

Step 4: Combine Pasta and Finish with Lemon and Cheese

Add the drained ditali to the skillet with the broccoli. Pour in ¼ cup of the Reserved Pasta Water and toss everything together over medium heat for 1-2 minutes. The pasta will absorb the remaining flavors and finish cooking perfectly.

Remove from heat and stir in the 0.5 cup Parmesan Cheese, the zest of the 1 whole Fresh Lemon, and a squeeze of its juice. The acidity from the lemon brightens the dish, while the parmesan adds a salty, nutty depth. Toss until everything is well coated and glossy.

Garnish with the 0.25 cup Fresh Parsley (chopped) and serve immediately. The parsley adds a fresh, herbaceous note that ties all the flavors together. Each bite should deliver tender pasta, crisp broccoli, and a rich, garlicky sauce.

Make-Ahead Tips for This Recipe

Prep Ahead Strategy

You can chop the 2 whole Broccoli Crowns into florets up to 2 days ahead. Store them in a bowl of ice water in the fridge to keep them crisp. Drain and pat dry before cooking. This saves 10 minutes on busy nights. 💡

Pasta Pre-Cooking

Cook the 12 oz Ditali Pasta 1 minute less than package instructions, then rinse with cold water to stop cooking. Toss with a little oil and refrigerate for up to 24 hours. Finish cooking when ready to serve.

Garlic Oil Base

Make the garlic-infused oil with 0.5 cup Extra-Virgin Olive Oil and 6 cloves Garlic Cloves up to 3 days ahead. Store in an airtight container in the fridge. Reheat gently before using.

Assembly Shortcut

Combine cooked pasta and broccoli with the garlic oil in a baking dish. Cover and refrigerate for up to 1 day. Reheat in a 350°F oven for 15-20 minutes, adding ¼ cup Reserved Pasta Water to refresh.

Cheese and Herbs

Grating 0.5 cup Parmesan Cheese and chopping 0.25 cup Fresh Parsley can be done 1 day ahead. Store cheese in the fridge and parsley in a damp paper towel. Add both just before serving.

Freezing Option

This dish freezes well for up to 2 months. Cool completely, then transfer to freezer-safe containers. Thaw overnight in the fridge and reheat on the stovetop with a splash of water. ❄️

Frequently Asked Questions