One Pot Broccoli Pasta

Rigatoni pasta with broccoli in a light green sauce, topped with grated cheese.

No ratings yet

This broccoli pasta is a quick, one-pot dinner ready in just 20 minutes! Made with tender broccoli, pasta, butter, pecorino, and black pepper, it’s a simple, creamy, and comforting meatless meal or easy side dish.

Prep Time 5

Cook Time 15

Total Time 20

Servings servings

Author Melissa Williams

Ingredients

kosher salt
1 pound pasta
4-5 cups broccoli florets
3 Tablespoons extra virgin olive oil
2 cloves garlic minced
½ cup grated pecorino romano cheese
1 Tablespoon salted butter
freshly ground black pepper to taste

Instructions

Bring a large pot of well salted water to a boil.
kosher salt
Once boiling, add in the pasta and broccoli florets. Stir occasionally until the noodles are cooked to your favorite level of doneness and the broccoli starts to fall apart.
1 pound pasta, 4-5 cups broccoli florets
Reserve 1 cup of the pasta water and then drain the pasta and broccoli into a colander.
Add the olive oil to the bottom of the pot and stir in the minced garlic until fragrant.
3 Tablespoons extra virgin olive oil, 2 cloves garlic
Return the drained pasta and broccoli to the pot. Add in the cheese, butter, and black pepper.
½ cup grated pecorino romano cheese, 1 Tablespoon salted butter, freshly ground black pepper
Slowly stream in the reserved pasta water as you stir until the sauce thickens and is creamy. The broccoli should break down nearly completely.
Adjust salt & pepper to taste and serve topped with additional pecorino romano cheese.

Notes

Any short pasta shape can be used (macaroni, rotini, etc.), just adjust cook time as needed.
Jarred garlic or garlic powder can be used in place of fresh garlic.
Should serve 4 as a main dish or up to 6 as a side dish.
Optional: Add the juice of 1/2 a lemon for extra freshness or some red pepper flakes for some heat.

Nutrition