Welcome to a delicious and wholesome journey with our Broccoli Pasta Recipe Vegetarian! This vibrant dish combines tender broccoli florets with perfectly cooked pasta, all tossed in a flavorful garlic and olive oil sauce.
Whether you’re a seasoned vegetarian or simply looking to add more greens to your meals, this recipe is a fantastic way to enjoy a healthy, satisfying dinner that bursts with fresh flavors and textures.
It’s quick to prepare, budget-friendly, and packed with nutrients to keep you energized and happy.
Broccoli pasta is a versatile meal that can easily be customized to suit your taste buds or pantry staples. Plus, it’s a great way to sneak in extra veggies for the whole family.
In this post, we’ll guide you through every step, share tips for the best results, and suggest creative variations to keep this dish exciting every time you make it. Let’s get cooking and embrace the joy of simple, plant-based comfort food!
Why You’ll Love This Recipe
This vegetarian broccoli pasta recipe is a winner for several reasons. First, it’s incredibly easy to whip up on a busy weeknight, requiring minimal ingredients and equipment.
The combination of fresh broccoli and pasta is not only comforting but also packed with fiber and vitamins, making it a nourishing choice.
Secondly, this dish is highly adaptable. Whether you prefer gluten-free pasta or want to add a bit of spice, it’s easy to switch things up.
The garlic-infused olive oil sauce enhances the natural flavors of the broccoli without overpowering it, creating a balanced and satisfying taste.
Lastly, it’s a crowd-pleaser that can be enjoyed by vegetarians and meat-eaters alike. If you’re curious about other delicious vegetarian meals, be sure to check out our Lemon Ricotta Pasta With Arugula Recipe for another fresh pasta delight.
Ingredients
- 12 ounces pasta (penne, fusilli, or spaghetti work well)
- 4 cups broccoli florets (fresh or frozen)
- 3 tablespoons extra virgin olive oil
- 4 cloves garlic, thinly sliced
- 1/2 teaspoon red pepper flakes (optional, for a mild kick)
- Salt and freshly ground black pepper, to taste
- 1/4 cup grated Parmesan cheese (or vegetarian hard cheese alternative)
- 1 tablespoon lemon juice (freshly squeezed)
- 1/4 cup toasted pine nuts (optional, for added texture)
Equipment
- Large pot for boiling pasta
- Colander or strainer
- Large skillet or frying pan
- Knife and cutting board
- Wooden spoon or spatula
- Measuring spoons and cups
- Grater for Parmesan cheese
Instructions
- Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Reserve 1 cup of pasta water before draining.
- While the pasta cooks, steam or blanch the broccoli florets. To blanch, add the broccoli to boiling water for 2-3 minutes until tender-crisp, then immediately transfer to ice water to stop cooking. Drain well.
- Heat the olive oil in a large skillet over medium heat. Add the sliced garlic and red pepper flakes (if using). Sauté for 1-2 minutes until garlic is fragrant and just starting to turn golden. Be careful not to burn the garlic.
- Add the cooked broccoli to the skillet. Toss to coat with the garlic oil and cook for another 2 minutes, allowing flavors to meld. Season with salt and pepper.
- Drain the pasta and add it directly to the skillet with the broccoli and garlic oil. Toss everything together, adding reserved pasta water a little at a time to create a light sauce that clings to the pasta.
- Stir in the lemon juice and half of the grated Parmesan cheese. Mix well to combine.
- Remove from heat and transfer to serving plates. Sprinkle remaining Parmesan and toasted pine nuts on top for extra flavor and crunch.
Tips & Variations
“To elevate your broccoli pasta, try roasting the broccoli instead of blanching for a deeper, caramelized flavor.”
- Use gluten-free or whole wheat pasta if you prefer a healthier or allergen-friendly version.
- Add other veggies like cherry tomatoes, sautéed mushrooms, or spinach for extra color and nutrition.
- For a vegan option, skip the Parmesan or use a plant-based cheese alternative or nutritional yeast.
- Incorporate fresh herbs such as basil, parsley, or oregano for an aromatic twist.
- Try a splash of white wine in the skillet when cooking garlic for added depth of flavor.
Nutrition Facts
| Nutrient | Amount per Serving |
|---|---|
| Calories | 350 kcal |
| Protein | 12 g |
| Carbohydrates | 50 g |
| Dietary Fiber | 7 g |
| Fat | 10 g |
| Saturated Fat | 2 g |
| Cholesterol | 5 mg |
| Sodium | 200 mg |
| Vitamin C | 90% DV |
| Calcium | 15% DV |
Serving Suggestions
This broccoli pasta pairs beautifully with a crisp green salad or a light vegetable soup for a balanced meal. You can also serve it alongside crusty garlic bread or a warm focaccia for dipping up any remaining sauce.
For a heartier option, add a side of roasted chickpeas or grilled tofu to boost protein content. If you’re looking for inspiration on wholesome vegetarian sides, check out our Low Fodmap Appetizer Recipes that complement this pasta well.
Conclusion
Our Broccoli Pasta Recipe Vegetarian is a delicious, nutritious, and versatile dish that fits perfectly into any weeknight dinner rotation. Its simplicity doesn’t compromise flavor, offering a satisfying meal that highlights fresh ingredients in the best way.
With minimal preparation and a handful of pantry staples, you can create a meal that’s both comforting and healthful.
Whether you’re cooking for yourself, family, or friends, this recipe can be easily adapted to suit different tastes and dietary preferences. Don’t forget to experiment with the variations and tips shared here to make it uniquely yours.
Hungry for more vegetarian pasta ideas? Be sure to visit our Lemon Ricotta Pasta With Arugula Recipe and enjoy the vibrant flavors of plant-based cooking!
📖 Recipe Card: Broccoli Pasta Recipe Vegetarian
Description: A simple and healthy vegetarian pasta dish featuring tender broccoli and garlic. Perfect for a quick weeknight meal full of flavor and nutrients.
Prep Time: PT10M
Cook Time: PT15M
Total Time: PT25M
Servings: 4 servings
Ingredients
- 12 oz (340 g) penne pasta
- 3 cups broccoli florets
- 3 cloves garlic, minced
- 3 tbsp olive oil
- 1/4 tsp red pepper flakes
- 1/2 cup grated Parmesan cheese
- Salt to taste
- Black pepper to taste
- 1/4 cup chopped fresh basil
- 1 tbsp lemon juice
Instructions
- Cook pasta according to package instructions until al dente.
- Steam or boil broccoli florets until tender, about 5 minutes.
- Heat olive oil in a pan over medium heat and sauté garlic until fragrant.
- Add red pepper flakes and cooked broccoli to the pan, sauté for 2 minutes.
- Drain pasta and add it to the pan with broccoli and garlic.
- Toss everything together with lemon juice, salt, and pepper.
- Remove from heat and stir in Parmesan cheese and fresh basil.
- Serve warm, garnished with extra Parmesan if desired.
Nutrition: Calories: 380 kcal | Protein: 15 g | Fat: 12 g | Carbs: 52 g
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