This simple dish perfectly captures why Italian cuisine is so beloved. With just a few humble ingredients including fresh broccoli, good olive oil, garlic, and pasta, you can create a bowl of comfort that tastes far greater than the sum of its parts. It’s the kind of meal you can easily imagine your Nonna whipping together when extra family members arrive unexpectedly, turning everyday ingredients into something warm, nourishing, and deeply satisfying.
In this recipe, fresh broccoli (both the tender stems and the florets) are cooked slowly with garlic and olive oil until they soften and almost melt into a silky, flavorful sauce that clings beautifully to the pasta. A touch of lemon zest brightens the dish, while fresh parsley and a generous shower of Parmesan cheese add color and savory richness. I like to add some crunchy breadcrumbs just before serving that I have browned in a little olive oil. You can skip this step, but the addition adds a texture that is enjoyable to the bite.
Although delicious in its simplicity, this is also a versatile recipe. If you want to make it heartier, you can sauté Italian sausage or diced pancetta along with the garlic before adding the broccoli. Either option adds a savory depth that complements the sweetness of the broccoli and turns the dish into an even more satisfying main course.
Whether served as a quick weeknight dinner or part of a larger family meal, this rustic pasta is comforting, wholesome, and always memorable.
Buon Appetito!
Deborah Mele
Ingredients
- 1-1½ Pounds Broccoli, About 1 Bunch
- Salt & Pepper To Taste
- 3 Tablespoons Extra Virgin Olive Oil
- 3 Garlic Cloves, Thinly Sliced
- 1/2 Teaspoon Crushed Red Pepper Flakes
- 3/4 Pound Short Dried Pasta, Such as Rigatoni or Penne
- 2 Tablespoons Butter
- ½ Cup Freshly Grated Parmesan Cheese, Plus Extra for Serving
- 2-3 Tablespoons Chopped Parsley
- 2 Tablespoons Grated Fresh Lemon Zest
- For The Crumb Topping:
- 1 Cup Panko Breadcrumbs
- 3 Tablespoons Olive Oil
- Salt & Pepper To Taste
Instructions
- Trim off the bottom 2-3 inches of the broccoli stems, then slice off and separate the green stem from the florets.
- Cut the stem into approximately 1-inch pieces, and break or slice the florets into bite-size pieces.

- Bring a large pot of lightly salted water to a boil.
- Add 2-3 tablespoons kosher salt.
- Drop the broccoli pieces into the boiling water and cook for one minute.
- Scoop the broccoli out with a slotted spoon, transferring it into a colander set over a bowl to help it drain.
- Scoop out 1 cup of the boiling water into a small bowl.
- Keep the pot covered on a low boil until you’re ready to cook the pasta.

- Add the olive oil, garlic and red pepper to a skillet or saute pan that’s large enough to hold the broccoli and sauce, 10-12-inches in diameter.
- Cook over medium-high heat until the garlic smells fragrant, 1-2 minutes, but doesn’t brown.
- Stir in the broccoli, ½ teaspoon salt and the reserved cup of water.

- Cover the pan, reduce the heat to medium and cook 15-20 minutes.
- While the pasta is cooking, heat the oil for the breadcrumb topping in a small frying pan and season with salt and pepper.
- Add the breadcrumbs, and cook, stiriing continually over medium heat until lightly browned.
- Set the crumbs aside until needed.
- The broccoli should be soft enough to squish with a spatula. Mash some of the pieces against the side of the pan to make a creamier sauce.
- Meanwhile, cook the pasta until al dente, following the package directions.
- Scoop out and reserve ½ cup of the pasta cooking water.
- Drain the pasta and add to the skillet with the butter, grated Parmesan, parsley and lemon zest.
- Stir until the pasta is coated with the sauce (you can dribble in some of the pasta water a tablespoon at a time if the sauce looks dry).
- Serve right away, topped with a sprinkling of breadcrumbs, with more Parmesan cheese.
Nutrition Information:
Yield: 4
Serving Size: 1
Amount Per Serving:
Calories: 770Total Fat: 40gSaturated Fat: 12gUnsaturated Fat: 28gCholesterol: 42mgSodium: 1075mgCarbohydrates: 78gFiber: 5gSugar: 5gProtein: 23g