Welcome to one of my all-time favorite weeknight heroes! This rustic, Italian-inspired pasta is the definition of delicious simplicity. The magic lies in a clever shortcut: we cook the vegetables and the pasta in the same pot, infusing the pasta with flavor and saving you cleanup time. It’s a wonderfully flexible dish, perfect with broccoli, cauliflower, or the slightly bitter bite of broccoli raab. Finished with a generous amount of garlic-infused olive oil, it’s a comforting meal that proves you don’t need a long list of ingredients to create something truly special.
Ingredients
• 1 pound / 450g broccoli, cauliflower, or broccoli raab, trimmed and cut into bite-sized pieces
• 1 pound / 450g penne, ziti, or other short-cut pasta
• 1/4 cup / 60ml extra virgin olive oil, plus more for drizzling
• 1 tablespoon / 15g chopped garlic (about 3-4 cloves)
• Salt, to taste
• Freshly ground black pepper, to taste
Instructions
1. Bring a large pot of water to a rolling boil and salt it generously.
2. Add the broccoli (or cauliflower/broccoli raab) to the boiling water and cook until tender-crisp, about 5-10 minutes depending on the vegetable. Do not drain the water.
3. While the vegetable cooks, heat the 1/4 cup of olive oil in a large skillet over medium-low heat. Add the chopped garlic and cook gently until it sizzles and becomes fragrant, about 1-2 minutes. Be careful not to let it brown. Keep the skillet on low heat.
4. Using a slotted spoon, transfer the cooked vegetable directly from the pot into the skillet with the garlic oil. Turn the skillet heat up to medium-high. Cook, stirring and gently mashing some of the pieces with your spoon until everything is heated through and well-coated.
5. Return the water in the pot to a boil and cook the pasta according to package directions until al dente. Before draining, reserve about 1 cup of the starchy pasta water.
6. Drain the pasta and add it directly to the skillet with the vegetable mixture. Add a splash (about 1/4 cup) of the reserved pasta water and toss everything together vigorously. The starchy water will help create a light, creamy sauce that coats the pasta.
7. Continue to toss, adding more pasta water as needed to keep the dish from being dry. Season generously with salt and pepper. Serve immediately, with an extra drizzle of olive oil at the table if you like.
Nutritional Information
• (Estimated per serving, based on 4 servings)
• Calories: 570 kcal
• Protein: 18g
• Carbohydrates: 85g
• Fat: 17g
• Fiber: 8g
Pro Tips
• & Variations
• For a spicy kick, add a pinch of red pepper flakes or a few whole dried chiles to the oil along with the garlic.
• Toss in a large handful of fresh spinach or arugula during the last minute of cooking until it just wilts into the pasta.
• Stir in a tablespoon of tomato paste with the garlic to build a deeper, richer flavor foundation for the sauce.
• Serve with a generous sprinkle of freshly grated Parmesan or Pecorino Romano cheese for a salty, savory finish.
FAQ
Q: How can I add more protein to this vegetarian pasta
A: To boost the protein, you can add a can of rinsed chickpeas or cannellini beans to the skillet along with the cooked vegetables. Tossing in some toasted pine nuts or walnuts at the end also adds protein and a lovely texture. If you eat dairy, the suggested Parmesan or Pecorino Romano cheese will contribute extra protein as well.
Q: Is this broccoli pasta recipe vegan
A: Yes, the core recipe is naturally vegan. It uses pasta, vegetables, garlic, and olive oil. To ensure the final dish is 100% vegan, simply omit the optional dairy cheese topping or substitute it with a sprinkle of nutritional yeast or a plant-based Parmesan alternative for a similar savory, cheesy flavor.
Q: What other vegetables can I use in this meatless pasta dish
A: This recipe is very flexible. Besides broccoli, cauliflower, and broccoli raab, you could use chopped asparagus, green beans, or sliced zucchini. For quicker-cooking vegetables like asparagus or zucchini, you may want to add them to the boiling water a few minutes after you add the pasta, so they don’t overcook.
Q: How do I store and reheat leftovers
A: Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. To reheat, you can warm it in a skillet over medium-low heat with a splash of water or olive oil to help loosen the sauce and prevent it from drying out. You can also microwave it, stirring halfway through.
