Pasta e Broccoli – Nonna’s Creamy Italian Broccoli Pasta

This post may include affiliate links, meaning I will earn a small commission if you purchase through my link. Affiliate Disclaimer.

Nonna’s Pasta e Broccoli is a humble Italian dish that will completely surprise you. It turns a head of broccoli into the creamiest, most velvety pasta sauce in under 30 minutes—using nothing but olive oil, garlic, cheese, and a little pasta water.

A white bowl of linguine with a broccoli sauce.

We grew up on simple recipes like this Pasta with Broccoli,  Zucchini and Potato Soup, and Nonna’s Chicken Cutlets. My mom made them often because they were quick, easy, and everyone loved them. Now they are regulars on my dinner table for the very same reason!

Why This Is the Best Pasta con Broccoli Sauce

There are plenty of ways to make pasta with broccoli, but in this recipe, the broccoli becomes the sauce—creamy, silky, and thick so that it clings to every bite of pasta.

The secret? Nonna cooks the broccoli until it’s soft enough to mash with a fork or wooden spoon.

The other key is olive oil—a lot of it. I spent years trying to lighten it up, but it never tasted as good as hers. Eventually, I gave in and stopped worrying about the extra calories. Once I stopped skimping on the olive oil, I finally recreated that rich, velvety sauce that melts in your mouth.

Pasta with Broccoli Ingredients and Substitutions:

Ingredients photo of broccoli, onion, garlic, olive oil, grated romano cheese, red pepper flakes and spaghetti.
Ingredients

Broccoli: Use fresh broccoli and cut the florets into uniform-sized pieces to ensure even cooking. You can substitute frozen broccoli.

Extra-Virgin Olive Oil: Extra-virgin olive oil is thicker and more flavorful than regular olive oil, and it creates a creamy texture when mixed with the broccoli.

Garlic: I recommend using fresh garlic in this dish. Garlic from a jar has a muted flavor and can sometimes have an unpleasant metallic aftertaste, which can impact the flavor of this sauce.

Pecorino Romano: Grated cheese is the crowning glory of this dish. The sharp saltiness of this cheese is the perfect finish to this sauce. You can use Parmigiano Reggiano if you prefer a milder flavor than Pecorino.

Pasta: This dish works just as well with either short or long pasta, so choose whatever you prefer or have on hand, as long as it is good quality. My Pasta Buying Guide provides everything you need to know to select the best-quality pasta.

Step-By-Step Instructions

Broccoli florets boiling in a pot of water.

Step 1: Cook the broccoli in a pot of water until it is soft, about 12-15 minutes.

Onion, garlic and red pepper flakes sautéing in olive oil, in a deep sided frying pan.

Step 2: Sauté the onion in olive oil until it is translucent, then add the garlic and red pepper flakes.

Cooked broccoli has been added to a frying pan of cooked onion and garlic.

Step 3: Using a slotted spoon, transfer the cooked broccoli to the skillet. Add your pasta to the broccoli water and cook according to the directions.

Broccoli is being mashed with a fork in a large fraying pan.

Step 4: Use a wooden spoon or the back of a fork to mash the broccoli and stir the sauce.

Grated romano cheese is added to mashed broccoli.

Step 5: Add the grated Pecorino Romano cheese to the broccoli and stir until it is evenly incorporated. Salt and pepper to taste.

Cooked spaghetti is tossed with a broccoli sauce in a large frying pan.

Step 6: Drain the pasta and toss it in the broccoli sauce until it is coated. Add additional pasta water to thin out the sauce if needed.

A white bowl of pasta broccoli topped with grated cheese.

    Cooking Tips

    What to serve with Pasta and Broccoli

    In Italy, pasta is usually a first course, followed by a meat, chicken or fish course. This pasta and broccoli recipe is a great way to start a special occasion meal featuring dishes like Grilled Pork Tenderloin, Garlic and Herb Roast Chicken, or my Bottom Round Roast Beef.

    For a more casual option, try serving it as a side dish with my Easy Grilled Chicken Legs.

    On a busy weeknight, I make this the hearty main course. Add a loaf of No Knead Bread or a salad, and you have a delicious meatless meal.

    A bowl of pasta with broccoli sauce.

    Pasta e Broccoli FAQ’s

    How do you store leftover Pasta con Broccoli?

    Any leftovers can be stored in an air-tight container in the refrigerator for several days. Pasta and Broccoli reheats beautifully in the microwave.

    What is Pecorino Romano Cheese?

    True Pecorino Romano is a hard, salty Italian cheese made from sheep’s milk. It is often used for grating on pasta or other dishes. It was originally produced in the Lazio region of Italy, which is where Rome is located. Because the cheese is made of sheep’s milk, many people find it easier to digest than cheese made of cow’s milk.

    More you may love

    A white bowl of pasta with sardine sauce, topped with toasted breadcrumbs.

    Pasta alle Sarde Siciliana (Sicilian Pasta with Sardines)

    A white bowl of broccoli, potato and pasta soup next to a blue and white napkin on a blue cloth.

    Italian Broccoli and Potato Soup with Pasta (No Cream)

    A bowl of pasta alla norma, pasta with a tomato and eggplant sauce topped with grated cheese.

    Sicilian Pasta alla Norma with Fried Eggplant

    Pasta al forno with ground meat, mushrooms and melted cheese on a white plate with a sprig of basil.

    How to Make Nonna’s Pasta al Forno

    A white bowl of linguine with a broccoli sauce.

    Pasta e Broccoli

    Enza Whiting
    Pasta with broccoli is so wonderfully rich and creamy that you won't believe that you are eating broccoli. This is a family favorite!
    5 from 1 vote
    Prep Time 10 minutes
    Cook Time 30 minutes
    Total Time 40 minutes
    Course Main Course
    Cuisine Italian
    Servings 8 people
    Calories 437 kcal

    Want to Save This Recipe?

    Enter your email & I’ll send it to your inbox. Plus, get great new recipes from me every week!

    By submitting this form, you consent to receive emails from Enza’s Quail Hollow Kitchen

    Ingredients
      

    • 6 cups Broccoli florets, about 3 heads washed and cut into even pieces
    • 1 tbsp. Salt
    • ½ Onion medium
    • 1 clove Garlic
    • 5 oz. olive oil
    • tbsp. Red Pepper flakes optional
    • ¼ tsp. Salt
    • ¼ tsp. Black Pepper ground
    • 6 tbsp. Pecorino Romano Cheese grated, and more for serving at the table
    • 1 lb. Pasta Fettuccini, Linguini, or your favorite shape

    Instructions
     

    • Fill a past pot or stock pot with water and bring to a boil.
    • Cut the broccoli into florets and wash.
    • When the water is boiling, add the broccoli and 1 tbsp of salt and stir. Cook the broccoli until the florets are soft, about 10 minutes.
    • Heat the oil in a skillet. When it is hot add the onion, garlic and red pepper flakes if you are using them.
    • Cook just until the onion is soft, but do not allow the garlic to burn.
    • Using a slotted spoon, carefully transfer the broccoli to the skillet.
    • Using the back of a wooden spoon or a fork, mash the broccoli and mix it with the onion.
    • Add the additional salt, ground pepper and the cheese and mix well.
    • Cook the pasta in the broccoli water according to the product directions. The shape you select will determine how long the pasta will need to cook.
    • Drain the pasta, reserving 1 cup of water. Pour the pasta into the skillet and toss with the broccoli. Add some pasta water if the sauce seems to thick.
    • Serve the pasta with additional cheese for sprinkling on top.

    Video

    YouTube video

    Notes

    Cooking Tips:
    • If you leave a little of the stem on the broccoli, remove the tough skin, as it may not get tender enough.
    • Cooking the broccoli until it is soft makes it easy to mash and gives it a creamy texture.
    • Cook the pasta in the same water used to cook the broccoli. It helps flavor the pasta, and it’s one less pan that needs to be washed. You may need to add a little more water to the pan before you add the pasta.
    • Reserve some of the pasta water to use in the sauce. Use it to thin out the sauce to your liking.
    • Adding a drizzle of olive oil to the finished sauce makes it even more velvety.
    Leftovers can be refrigerated for several days and reheated in the microwave. 

    Nutrition

    Serving: 8gCalories: 437kcalCarbohydrates: 48gProtein: 13gFat: 22gSaturated Fat: 5gCholesterol: 12mgSodium: 939mgPotassium: 366mgFiber: 4gSugar: 3gVitamin A: 540IUVitamin C: 62mgCalcium: 164mgIron: 1mg
    Tried this recipe?Let us know how it was!

    4 Comments

    1. Sorry I jumped to your recipe and after I commented went back to the top and scrolled and read what you wrote. Thank you.

    2. I make this dish but a different variation….can’t wait to try your recipe…looks delish😋
      When you cook the onion and garlic, you leave the garlic whole, minced, smashed, etc? The onion is sliced, chopped, diced?
      Appreciate your thoughts.

    5 from 1 vote (1 rating without comment)

    Leave a Reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.