
Light and Healthy Broccoli Pasta is my go to weeknight meal when I want something nourishing and fast but still packed with flavor. Creamy mashed broccoli clings to tender shells, garlic infuses every bite, and a dusting of Parmesan brings it all together. This is comfort food that happens to be bright green and feels virtuous without trying too hard.
I started making this pasta when my own kids were little because I wanted to fit extra veggies into their plates Bob is still an enthusiastic fan and I love the subtle kick of red pepper flakes too It has become a staple in our house every spring when broccoli is especially tasty.
Ingredients
- Broccoli Florets: Choose the freshest and brightest green head you can find. Crisp broccoli builds the backbone of this sauce.
- Extra Virgin Olive Oil: Go for a robust olive oil if you can. It adds rich and fruity notes and helps the sauce come together.
- Fresh Garlic: Minced cloves give aromatic bite and depth. Choose firm cloves without any green shoots.
- Crushed Red Pepper: Adds a gentle heat. You can use more or less depending on your spice preference.
- Salt and Black Pepper: Sea salt and freshly cracked pepper will help every ingredient shine.
- Shell Pasta: This shape catches bits of broccoli in every bite. Look for bronze cut shells if you can find them for extra texture.
- Freshly Grated Parmesan: Nutty and sharp. It melts smoothly so skip the pre grated tubs and use a block of Parmigiano Reggiano if possible.
Step-by-Step Instructions
- Cook the Broccoli:
- Bring a large pot of salted water to a rolling boil. Use enough salt that the water tastes pleasantly briny not just bland. Toss in the trimmed broccoli florets and cook for five minutes until they turn vibrant green and just knife tender. Strain out the broccoli with a spider or slotted spoon and set aside but do not discard the cooking water. Reserve about half a cup of it which becomes the base of your broccoli mash.
- Prepare the Broccoli Mash:
- Place a large skillet over medium heat. Pour in the olive oil swirling to coat the bottom. Sprinkle in the minced garlic and crushed red pepper. Let it sizzle just until fragrant which takes about sixty seconds. Add the cooked broccoli and pour in the reserved broccoli water. Let it simmer gently and season to taste with salt and pepper. Stir often for ten minutes breaking up the broccoli as you go so that it softens fully and absorbs the garlicky oil. By the end you want a chunky but cohesive mash you can smooth out with the back of your spoon.
- Cook the Pasta:
- Use the same pot and water you cooked the broccoli in to keep all that flavor. Return it to a boil. Add your shells and give a good stir to prevent sticking. Cook pasta until al dente according to package times. You want the shells tender with just a slight chew. Drain thoroughly and do not rinse. Keep back a ladle of pasta water if you think the sauce will need thinning.
- Combine Pasta with Broccoli Mash:
- Add the hot drained pasta straight to your skillet of broccoli mash. Scatter the Parmesan over the top and toss repeatedly over medium heat until the cheese melts and everything is well combined. If things seem too thick drizzle in a little reserved pasta water to get a silky yet clingy sauce.
- Season and Serve:
- Taste your pasta and add more salt pepper or Parmesan if needed. Serve while piping hot with extra shaves of Parmesan on top for a melty salty finish.

Broccoli pasta has become a cherished tradition in our family It is wholesome and yet indulgent perfect for any time we crave comfort food.
Storage Tips
Store leftovers in an airtight container in the fridge for up to three days. The broccoli mash and pasta can be reheated gently in a skillet with a splash of water to loosen up the sauce. Avoid microwaving if you can since the cheese sauce can become tacky. A drizzle of fresh olive oil before serving brings back some gloss and depth.
Ingredient Substitutions
No shells on hand? Swap in penne or orecchiette. Both shapes work nicely with chunkier sauces. You can play with the cheese too - Pecorino adds even more tang and salt. And for a vegan pasta, try nutritional yeast in place of cheese and olive oil as the finishing touch.
Serving Suggestions
This pasta works as a standalone meal since it has loads of fiber and protein from the cheese. Pair it with a leafy salad drizzled in lemony vinaigrette for a fresh contrast. For a special dinner add roasted chicken thighs or a simple grilled salmon fillet on the side.

This simple broccoli pasta will leave every bite feeling comforting yet healthy Perfect for busy weeknights!
Frequently Asked Questions
- → Can I use a different type of pasta?
Yes, you can substitute shell pasta with penne, fusilli, or spaghetti. Adjust the cooking time as needed for the pasta shape.
- → How can I make this dish creamier?
Stir in extra reserved pasta water or a splash of cream when combining everything in the skillet for a silkier texture.
- → Are there alternatives to parmesan cheese?
You can use pecorino, asiago, or nutritional yeast for a dairy-free option. Adjust the quantity to taste.
- → Can I add protein to this meal?
Grilled chicken, sautéed shrimp, or chickpeas pair well if you want to add extra protein to the pasta.
- → Is it possible to make this dish ahead?
Prepare and store the pasta and broccoli mash separately. Combine and reheat just before serving for best texture.