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    (My Kid Loves) Broccoli Pasta Recipe Recipe Index

    (My Kid Loves) Broccoli Pasta Recipe

    Published: Apr 3, 2019 · Modified: May 24, 2022 by Nicki Sizemore · This post may contain affiliate links

    Jump to Recipe Print Recipe
    Broccoli pasta on a plate with a fork.
    Broccoli pasta on a plate with a fork.

    This easy, one-pan broccoli pasta recipe is richly satisfying and boldly flavored. It's a back pocket meal that both kids and adults will love. Garlic, shallots and anchovies (which you won't taste, but which lend an umami richness) lend depth of flavor, while a mess of chopped parsley, lemon zest, pine nuts and grated cheese brightens everything up.

    Broccoli pasta on plates with fork

    From the moment my daughter Ella could eat solid foods she hated broccoli. That is, until she tried this pasta when she was six years old. It was a lightbulb moment for her (and a "OMG I'm winning at parenting!" moment for me). With its garlicky olive oil sauce and grated salty cheese, the broccoli is completely irresistible. (p.s. It's still one of her favorite meals, six years later!)

    Broccoli pasta on plate with grated Pecorino cheese

    Ingredients and swaps:

    • Broccoli (you can use cauliflower instead, or do a mix of cauliflower and broccoli)
    • Pasta (you can use any pasta shape you like, regular or gluten-free)
    • Olive oil
    • Shallot and garlic
    • Anchovies (the anchovies lend depth of flavor but you won't taste them; however you can omit them for a vegetarian broccoli pasta)
    • Sherry vinegar (vinegar brightens up all the flavors; you can use red wine vinegar if you don't have sherry)
    • Parsley
    • Lemon zest (lemon zest gives the pasta a fresh flavor)
    • Pine nuts (toasted pine nuts lend crunch; you can swap them out for toasted sliced almonds)
    • Pecorino Romano cheese (I love the salty bite of pecorino cheese with this pasta, but you can go for parmesan instead if you prefer)
    Broccoli pasta in skillet with wooden spoon

    How to make broccoli pasta:

    • Chop the broccoli: Cut the broccoli tops into small florets. Use your knife to slice away the tough outer skin of the stem (discard), then chop the tender inner stem. Broccoli leaves are also delicious, with a flavor similar to baby kale. Throw them in!
    Chopped broccoli on cutting board with knife for the broccoli pasta
    • Cook the broccoli: Sauté garlic, shallots and anchovies in olive oil until fragrant, then add the chopped broccoli. Cook, stirring occasionally, until it's lightly caramelized and tender. Add sherry vinegar and toss to coat. Remove the pan from the heat.
    • Make the gremolata: Gremolata is an Italian condiment of chopped herbs, garlic and lemon zest. It's a critical component to this simple broccoli pasta recipe, lending a burst of flavor and texture. Pile parsley, garlic, lemon zest and pine nuts on a cutting board, then chop them all together until everything is evenly incorporated and finely chopped.
    Parsley, pine nuts, lemon zest and garlic piled on cutting board for the gremolata, to sprinkle over the broccoli pasta
    Gremolata on cutting board to sprinkle over the broccoli pasta
    • Finish the dish: Add cooked pasta to the pan with the broccoli along with some of the pasta cooking water. Cook over medium heat until the water is reduced and coats the pasta. Remove the pan from the heat and add a glug of olive oil, the gremolata and a big handful of grated cheese. Toss and serve!
    Broccoli pasta in a large skillet with a wooden spoon.

    Recipe tips:

    • Don’t be afraid of the anchovies in this broccoli pasta recipe. They lend an umami savoriness, but you won’t really taste them. That being said, you can always omit them if you're vegetarian (or, you can add more if you're a fan!).
    • The gremolata is what makes this dish, lending vibrancy and texture. It's also awesome over roasted fish, chicken, braised meats, and/or vegetables. In my book, Build-a-Bowl, I sprinkle it over roasted Brussels sprouts and mushrooms with goat cheese... swoon!
    • You'll need a microplane to zest the lemon in this recipe.
    Broccoli pasta on plates with fork and napkin in the background

    *This post contains Amazon and other affiliate links to products I use and love (from which I earn income, at no cost to you). Thank you or supporting From Scratch Fast!

    FAQs

    What is gremolata?

    Gremolata is an Italian condiment of chopped herbs, garlic and lemon zest. It's typically served over meat (think osso buco), but it also lends a burst of bright flavor to pasta dishes, soups and stews.

    Can you eat broccoli leaves?

    Yes! Broccoli leaves have a flavor similar to kale and can be sautéed or roasted.

    Do you boil broccoli before adding it to pasta?

    It's best to cook broccoli before putting it in pasta. You can either sauté, roast or boil broccoli. In this recipe, the broccoli is sautéed with aromatics to build a delicious pan sauce.

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    Other vegetable-forward recipes to try:

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    Stay connected

    I'd love to answer any of your questions and see what you're cooking!! Don't forget to rate this recipe and leave a comment below. Follow along on Instagram, Facebook, YouTube & Pinterest, and be sure to tag @fromscratchfast so that I can share your creations!

    Get the recipe!

    Broccoli pasta on plates with fork and napkin in the background
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    Broccoli Pasta Recipe with Gremolata

    This easy but irresistible broccoli pasta recipe is a kid friendly meal that adults will love too! The secret is in sprinkling the pasta with gremolata, an Italian condiment made of chopped parsley, garlic, pine nuts and lemon zest. It adds a burst of flavor and texture, lending the dish freshness and complexity. The pasta gets showered with grated Pecorino cheese (or you could use Parmigiano), and I like to sprinkle some red pepper flakes over the adult portions. Don't be afraid of the anchovies in this recipe - they add delicious complexity but you won't really taste them (but feel free to omit them if you're feeding vegetarians). 
    Prep Time20 mins
    Cook Time20 mins
    Total Time40 mins
    Course: Main Course
    Cuisine: Italian
    Keyword: broccoli pasta, broccoli recipe, easy broccoli pasta
    Servings: 6 people
    Author: Nicki Sizemore

    Ingredients

    • ¼ cup pine nuts
    • ¼ cup extra virgin olive oil, plus more for serving
    • 1 medium shallot, minced (2 tablespoons minced)
    • 4 large garlic cloves, 3 thinly sliced and 1 minced
    • 2-3 anchovy filets (to taste), rinsed and coarsely chopped
    • 1 ½ pounds broccoli (about 1 large bunch), cut into small florets, stems peeled and diced
    • Salt and freshly ground black pepper
    • 1 tablespoon sherry vinegar
    • ½ cup lightly packed parsley leaves
    • Zest from 1 lemon
    • 1 pound penne or other shaped pasta (gluten-free or regular)
    • 1 cup coarsely grated Pecorino Romano, plus more for serving
    • Red pepper flakes, for serving (optional)

    Instructions

    • Bring a large pot of water to a boil.
    • In the meantime, place the pine nuts in a 12-inch skillet over medium heat. Cook, stirring occasionally, until golden and fragrant, about 2-3 minutes. Transfer to a bowl to cool.
    • In the same skillet, add the olive oil, shallot, sliced garlic (reserve the minced garlic) and anchovies. Cook over medium heat, stirring occasionally, until the shallots and garlic are fragrant, about 2 minutes. Add the broccoli and season with salt and pepper. Cook, stirring occasionally, until the broccoli is lightly caramelized and tender, about 6 minutes. Add the sherry vinegar and toss to coat. Remove the pan from the heat and keep warm.
    • Pile the parsley, lemon zest, toasted pine nuts, and the reserved minced garlic clove on a cutting board. Season with salt and pepper. Chop everything together to make the gremolata—the parsley should be fairly well chopped.
    • Once the water reaches a boil, season it with salt and add the pasta. Cook the pasta according to the package directions until just shy of al dente. Reserve about 1 cup of the cooking liquid, then drain.
    • Transfer the pasta to the skillet with the broccoli, along with ½ cup of the reserved cooking water. Place the pan over medium heat and cook, stirring, until the water is reduced and coats the pasta, about 1-2 minutes (add more of the water as needed if the dish looks dry). Remove the pan from the heat and add the gremolata, grated Pecorino, and 1-2 big glugs of olive oil. Season with salt and pepper and toss. Serve the pasta with additional Pecorino on the side. If you’d like, sprinkle with a few red pepper flakes.

    Notes

    Tips:
    • Chop the broccoli before cooking the shallots and garlic, since they go fast. Be sure to chop the florets nice and small so that they cook quickly.
    • Don’t toss those stems! Broccoli stems are deliciously mild and crunchy. Use your knife to slice away the tough outer skin, then chop the tender inner stem.
    • You can eat the leaves too! Broccoli leaves are delicious, with a flavor similar to baby kale. Throw them in.
    • Don’t be afraid of the anchovies in this dish, they lend an umami savoriness, but you won’t really taste them. That being said, you can always omit them if you must (or add more if you're a fan).
    • The gremolata is what makes this dish, lending it vibrancy and texture. It's also awesome over roasted fish, chicken, braised meats, and/or vegetables. In my book, Build-a-Bowl, I sprinkle it over roasted Brussels sprouts and mushrooms with goat cheese... SWOON! 

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    Reader Interactions

    Comments

    1. Barton says

      April 05, 2019 at 7:15 pm

      4 stars
      I really liked this dish. The texture was very satisfying. I think that's partly because of the gremolata and partly from the diced broccoli stems.
      Here's a cooking cheat I like to share. Whenever I see Pine Nuts in a recipe, I replace them with Pepitas. That goes for pesto too. Worked in this recipe like a charm.

      Reply
      • Nicki Sizemore says

        April 07, 2019 at 2:15 pm

        I'm so glad you liked it, Barton, and that's a great tip about swapping in pepitas! Thank you!!

        Reply
    2. Erica says

      January 07, 2018 at 4:46 pm

      This is such a great recipe! We all love it and so full of vegetables. In addition to the broccoli we also add cauliflower.

      Reply
      • Nicki Sizemore says

        January 29, 2018 at 4:51 pm

        I love that you added cauliflower as well! I can't wait to try that!

        Reply
    3. Mary Kahn says

      April 07, 2016 at 5:38 pm

      5 stars
      Love this idea of the gremolata- I Look forward to trying! I have the same frustrations with the boys after spending time on a meal I'm sure they will enjoy and instead refuse to try. Although Hudson is an anomaly and actually loves broccoli he despises potatoes of all froms (xfries)- how can that be!?? He's Irish!!

      Reply
      • Nicki Sizemore says

        April 13, 2016 at 1:56 pm

        Thanks sweetie!! That's hilarious about Hudson! Ella won't eat nut butters in any way shape or form, which to me is completely bonkers since I could happily put peanut butter on anything 🙂

        Reply
    4. Sammy says

      April 07, 2016 at 2:16 pm

      Thank you for this glimmer of hope! My (almost) three year old is on a vegetable strike. We continue to put a variety of things in front of him but he's become so picky lately. I will hang in there (and make this delicious pasta dish in the meantime).

      Reply
      • Nicki Sizemore says

        April 13, 2016 at 2:00 pm

        How's it going, Sam? I hope you're hanging in there!

        Reply
    5. Jess Glasscoe says

      April 07, 2016 at 12:17 pm

      This looks so simple and so good - and I laughed out loud about "playing it cool" when your kid actually likes something you weren't expecting. Eloise ate an entire plate of a pretty complex pasta dish the other night and I felt like screaming from the rooftops, but you must never show emotion! hahaha. Trying to learn to squash the ego when it comes to this stuff but it's hard not to feel some level of victory when the broccoli is devoured! 🙂

      Reply
      • Nicki Sizemore says

        April 13, 2016 at 2:00 pm

        I'm so glad you can commiserate! (And I want that pasta recipe you made for Eloise!). Playing it "cool" isn't always my strong suit, but I'm working on it! xoxo

        Reply

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    Meet Nicki

    Headshot of Nicki Sizemore.

    Welcome! I’m Nicki Sizemore, a trained chef, recipe developer and cookbook author. My mission is to help you make wholesome & delicious food from scratch without spending hours in the kitchen. All of my recipes are naturally gluten-free.

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