You know those staple menu items you lean toward ordering at your favorite restaurant? This penne pasta with garlic broccoli is mine. There's just something about tender and garlic-soaked broccoli paired with al dente penne pasta, all tossed together in a rich olive oil. It's everything I want in a dish, and I've finally perfected my version to make at home.
I can't live without a solid pasta recipe. We've got a variety of pasta dishes on this site from my mom's chicken scampi recipe, gnocchi in a butternut squash sauce, my classic baked stuffed shells, or my personal favorite, creamy chicken tortellini with spinach. This penne broccoli pasta has been a long time coming, and tastes just like a restaurant made it.
TL; DR Summary - Penne with Broccoli
- 👩🏼🍳 Cook Level: Easy/Beginner
- ⏱️ Cook Time: ~25-30 minutes
- 🗝️ Key Ingredients: Garlic, broccoli, penne pasta, olive oil
- 📖 Dietary Info: Gluten
- 😋 Taste: Savory, slightly umami, salty, creamy, spicy (thanks to the garlic)
- 💖 Why You'll Love: This broccoli pasta is a perfect weeknight dinner that moonlights as a meal prep for lunches throughout the week. Kids, adults, everyone will love this one.
- 🍽️ Best Paired With: Chop up some of my pan fried breaded chicken cutlets and toss it right into the pasta, serve alongside crispy and garlicky herbed garlic bread, or keep it vegetarian and serve some of my cookies and cream cookies as a fun dessert.
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Jump to:
- TL; DR Summary - Penne with Broccoli
- Trusted Penne Pasta Tips and Tricks
- The Main Ingredients
- Simple Penne Broccoli Swaps and Substitutions
- How to make pasta with broccoli and garlic
- Mistakes I've Made (so YOU don't have to!)
- Penne Pasta FAQs
- Check out these other veggie and pasta recipes
- Penne Pasta with Garlic Broccoli
Trusted Penne Pasta Tips and Tricks
- Make sure the pasta is al dente. Al dente translates to "to the tooth" which means that the pasta has a slight chew or resistance to it. When pasta is overcooked, it falls apart very quickly especially when tossed with other ingredients like broccoli. Cooking the pasta al dente helps to keep the shape and not break.
- You need to use wayyy more olive oil than you think. When I tested this the first few times years ago, I did not use nearly enough oil. I was nervous to use too much as I thought it would make it taste gross, but it does quite the opposite. The oil helps to soak and coat the broccoli, the garlic gives the oil flavor, and then as it simmers with the broccoli AND the pasta, it helps to evenly coat the broccoli and give flavor.
- Add salt throughout the cooking process. You want to salt the pasta water before adding in the pasta (1-2 tbsp), then add a pinch or two to the broccoli, then again as you add the broccoli to the garlic, and then another pinch or two (maybe three... I don't judge) to the dish when adding the pasta to the broccoli. Salt enhances the flavor of the dish, and adding another small pinch could make the difference.
The Main Ingredients
- Penne Pasta - Provides the base of the dish and brings together the garlic, oil, and broccoli.
- Broccoli - Adds a vegetable component with texture and a mild, slightly sweet flavor.
- Garlic - Adds a savory, mild flavor which pairs well with the broccoli and olive oil.
- Olive Oil - Coats the pasta and broccoli while helping the garlic cook evenly.
- Salt - Enhances the flavor of the pasta, broccoli, and garlic.
Be sure to check out the recipe card at the end of this post for more information about quantities, measurements, and specific cooking instructions.
Simple Penne Broccoli Swaps and Substitutions
- If you'd prefer to make a different pasta with this, such as a gluten-free penne or a different shape, that works too. I would say stick to the short, tubular pasta so that the olive oil catches on the grooves of the pasta.
- I do not suggest using jarred garlic as it is way more concentrated and does not taste as fresh. Use the garlic cloves, but feel free to mince or leave whole. It'll change the intensity of the flavor but will be a lot better than jarred.
- You can use frozen broccoli here as long as you thaw and drain any excess liquid. Olive oil and water do not mix well.
How to make pasta with broccoli and garlic
Step 1: Bring a large pot of water to a boil, then season the water with 2-3 tablespoon of salt. Add the penne pasta and cook until al dente. Meanwhile, blanch the broccoli in water for 3-4 minutes, then strain and set aside.
Step 2: In a frying pan, pour two tablespoons of olive oil, sauté the garlic until fragrant, approximately 3-4 minutes.
Step 3: Add in the blanched broccoli to the sautéing garlic. Stir to combine and make sure the broccoli is fully coated. Add 2-3 more tablespoons of olive oil.
Step 4: Once the pasta has finished cooking, add directly to the pan of broccoli, turn the flame onto a medium low and toss with the remaining two tablespoons of olive oil.
Mistakes I've Made (so YOU don't have to!)
- Please do NOT forget to add more oil as you cook. The broccoli will absorb most of the oil you add in at the beginning, so use your best judgment. An additional 3 tablespoons will be just right.
- Do NOT forget to season with salt. Salt really does enhance the flavors and helps to balance the garlic. Just, yannno, be mindful of TOO much salt. That is no bueno.
- For the love of pasta, do NOT forget to stir the pasta and salt the water, too. Salting the water gives the pasta flavor as it boils. When I say "don't forget to stir the pasta", I quite literally mean, don't just dump the pasta in and run away. Be mindful and take things slow in the kitchen, and you'll do just fine!
Penne Pasta FAQs
you can add any leftover penne pasta to an airtight container and store in the fridge for up to four days.
You could, of course, always use the microwave to reheat. However, my preferred method is to add a tablespoon of water or olive oil to a pan and reheat on a low heat until fully heated through.
I love using this recipe as a base for proteins like grilled chicken, shrimp, or add in more veggies such as sun-dried tomatoes, red peppers, or kick up the heat with crushed red peppers.
Check out these other veggie and pasta recipes
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Penne Pasta with Garlic Broccoli
Equipment
- frying pan
- large pot
Ingredients
- 16 oz penne pasta
- 2 cups broccoli florets
- ¼ cup tbsp olive oil
- 4 cloves garlic thinly sliced, lengthwise
- Salt to taste
Instructions
- Bring a large pot of water to a boil, then season the water with 2-3 tablespoon of salt. Add the penne pasta and cook until al dente. Meanwhile, blanch the broccoli in water for 3-4 minutes, then strain and set aside.
- In a frying pan, pour two tablespoons of olive oil, sauté the garlic until fragrant, approximately 3-4 minutes.
- Add in the blanched broccoli to the sautéing garlic. Stir to combine and make sure the broccoli is fully coated. Add 2-3 more tablespoons of olive oil.
- Once the pasta has finished cooking, add directly to the pan of broccoli, turn the flame onto a medium low and toss with the remaining two tablespoons of olive oil.
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