(My Kid Loves) Broccoli Pasta Recipe

This one-pan broccoli pasta recipe has been a mainstay on our table for years. I make it at least twice a month, and my kids LOVE it!!

One-pan broccoli pasta recipe

This easy broccoli pasta recipe turned my oldest daughter Ella from a staunch broccoli hater to a broccoli lover. Broccoli gets sautéed with garlic, shallots and anchovies (which you won’t taste, but which add depth of flavor) then is tossed with pasta and gremolata, an Italian condiment of chopped herbs, garlic and lemon zest. Gremolata is most typically served over meat (think osso buco), but here it lends a burst of bright flavor, transforming the simple pasta into something special. A big handful of salty Pecorino cheese ties everything together. It’s SO GOOD!

Broccoli pasta that will change lives… or at least minds

From the moment Ella could eat solid foods she hated the little “green trees.” That is, until she tried this pasta when she was six years old. It was a lightbulb moment for her (and a glorious “OMG I’m winning at parenting!” moment for me). With its garlicky olive oil sauce and grated salty cheese, the broccoli is completely irresistible.

Easy broccoli pasta with gremolata

The gremolata transforms the broccoli pasta into something special, brightening it up like a pair of sparkly earrings. To make it, simply 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.

The gremolata is also fantastic on fish and meats, or sprinkled over soups and stews!

This throw-together, one dish dinner is a family favorite, and I hope you’ll love it too!

How to Make Broccoli Pasta (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! (Get the book here.)
• You’ll need a microplane to zest the lemon in this recipe.

For another easy broccoli pasta recipe, try this Creamy Pasta Bake (pictured below!).

Don’t miss these other recipes that have converted veggie skeptics into veggie lovers (i.e. my kids!):

• Creamy (Vegan!) Swiss Chard Gratin
• Sweet Potato Souffle
• Roasted Cabbage with Bacon Vinaigrette
• Roasted Acorn Squash Wedges with Brown Butter Sauce
• Easy Ratatouille
• Slow Roasted Peppers and Onions
• Red Cabbage and Sweet Corn Coleslaw

Get the recipe!

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(My Kid Loves) Broccoli Pasta

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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