This easy one-pan broccoli pasta is bold, satisfying and perfect for weeknights. Garlic, shallot and anchovy add deep savory notes (you won’t notice the anchovies as fishy—just rich umami), while a fresh gremolata of parsley, lemon zest, pine nuts and grated cheese brightens every bite. It’s simple to prepare, kid-friendly, and elegant enough for guests.
My daughter Ella refused broccoli until she tried this pasta at age six. The combination of garlicky olive oil, tender broccoli and salty grated cheese transformed her opinion overnight. It remains one of her favorite meals years later. The recipe is flexible, forgiving and quick—great for busy families who still want a home-cooked dinner.
Ingredients and swaps:
- Broccoli — florets and peeled stems (or substitute cauliflower or a mix)
- Pasta — any shape, regular or gluten-free
- Olive oil
- Shallot and garlic
- Anchovies — optional for vegetarian diets; they add background umami
- Sherry vinegar — brightens the pan; red wine vinegar works too
- Parsley
- Lemon zest — for freshness
- Pine nuts — toasted for crunch; toasted sliced almonds are an alternative
- Pecorino Romano — or Parmigiano-Reggiano if you prefer
How to make broccoli pasta:
- Chop the broccoli: Cut florets into small pieces so they cook quickly. Peel the tough outer layer of stems and dice the tender inner stem. Broccoli leaves are edible and tasty—treat them like baby kale and include them if you like.
- Cook the broccoli: Sauté shallot, sliced garlic and anchovies in olive oil until fragrant, then add the chopped broccoli. Cook, stirring occasionally, until the broccoli is lightly caramelized and tender. Stir in sherry vinegar, toss to coat, and remove from heat.
- Make the gremolata: On a cutting board pile parsley, minced garlic, lemon zest and toasted pine nuts. Chop them together until uniformly fine. This vibrant mixture adds texture and brightness to the finished dish.
- Finish the dish: Add cooked pasta to the skillet with broccoli and a splash of reserved pasta water. Cook over medium heat until the water reduces and coats the pasta. Off the heat, add a drizzle of olive oil, the gremolata and a generous handful of grated Pecorino. Toss and serve, with extra cheese and optional red pepper flakes for adults.
Recipe tips:
- Anchovies melt into the sauce and provide depth without a fishy taste. Omit them for a vegetarian version.
- The gremolata is key—its herb, citrus and nut elements lift the whole dish. Use it over roasted vegetables, grilled meats or fish as well.
- Zest the lemon with a fine grater or microplane for the best texture and flavor.
*This article previously included affiliate links to products the author uses and recommends.
FAQs
Gremolata is a simple Italian condiment of chopped parsley, garlic and lemon zest. It’s traditionally served with meats like osso buco but brightens pasta, fish, vegetables and more.
Yes. Broccoli leaves are mild and flavorful—treat them like leafy greens and sauté or roast them.
Broccoli should be cooked before combining with pasta. You can sauté, roast or briefly boil it; this recipe sautés broccoli with aromatics to build flavor.
Related recipes:
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Customizable Creamy Pasta Bake (Gluten Free Option)
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Creamy Cottage Cheese Alfredo (High-Protein & Quick)
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How to Make Green Sauce: An Easy Herb Sauce
-
Fresh Tomato Pesto (No-Cook Tomato Sauce)
Other vegetable-forward recipes to try:
- Creamy (Vegan!) Swiss Chard Gratin
- Sweet Potato Soufflé
- Roasted Cabbage Wedges with Bacon Vinaigrette
- Roasted Acorn Squash Wedges with Brown Butter Sauce
- Easy Ratatouille
- Slow-Roasted Peppers and Onions
- Red Cabbage and Sweet Corn Coleslaw
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Broccoli Pasta Recipe with Gremolata
Ingredients
- ¼ cup pine nuts
- ¼ cup extra virgin olive oil, plus more for serving
- 1 medium shallot, minced (about 2 tbsp)
- 4 large garlic cloves (3 thinly sliced, 1 minced)
- 2–3 anchovy filets, rinsed and chopped (optional)
- 1½ pounds broccoli, cut into small florets; stems peeled and diced
- Salt and freshly ground black pepper
- 1 tbsp 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.
- Toast the pine nuts in a 12-inch skillet over medium heat 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 and anchovies. Cook until fragrant, about 2 minutes. Add the broccoli, season with salt and pepper, and cook until lightly caramelized and tender, about 6 minutes. Stir in the sherry vinegar and remove from heat.
- On a cutting board combine parsley, lemon zest, toasted pine nuts and the reserved minced garlic. Season with salt and pepper and chop together to form the gremolata.
- When the water boils, salt it and cook the pasta until just shy of al dente. Reserve about 1 cup of the cooking water, then drain the pasta.
- Return the pasta to the skillet with the broccoli and add ½ cup reserved pasta water. Cook over medium heat until the water reduces and coats the pasta, 1–2 minutes (add more water if needed). Remove from heat and stir in gremolata, grated Pecorino and 1–2 big glugs of olive oil. Season with salt and pepper, toss, and serve with extra cheese and red pepper flakes if desired.
Notes
- Chop broccoli small so it cooks quickly. Chop stems after peeling the tough outer skin.
- Include broccoli leaves if available; they offer a pleasant, kale-like flavor.
- If you prefer to avoid anchovies, omit them—flavor remains excellent.
- The gremolata is versatile—try it on roasted vegetables, fish or chicken.
Check the author’s Instagram for more ideas and inspiration.