This Garlic Oil Sauteed Pasta with Broccoli is a simple and flavorful dish that’s perfect for busy weeknights. The combination of tender broccoli, al dente pasta, and fragrant garlic sautéed in olive oil creates a light yet satisfying meal. With a sprinkle of Parmesan and a hint of red pepper flakes, this pasta will quickly become a favorite in your household.

Why You’ll Love This Garlic Oil Sauteed Pasta with Broccoli

This pasta dish is not only quick and easy but also packed with fresh flavors from the garlic and broccoli. It’s a lighter meal that still feels hearty, thanks to the pasta, and can be made with minimal ingredients you likely already have on hand. The versatility of this recipe allows you to adjust the spice level and add extra ingredients like chicken or shrimp for more protein.

Ingredients

• ½ cup extra-virgin olive oil (plus more if needed)
• 4 whole garlic cloves, peeled and smashed
• 3 garlic cloves, minced
• 6 cups broccoli florets (fresh or thawed if frozen)
• Sea salt and freshly ground black pepper, to taste
• ½ teaspoon red pepper flakes (adjust to taste)
• 8 ounces penne pasta
• Grated Parmesan cheese, for serving

How to Make Garlic Oil Sauteed Pasta with Broccoli

1. Cook the Broccoli:

• Heat the extra-virgin olive oil over medium-low heat in a large frying pan fitted with a splatter screen to prevent oil splashes.
• Add the whole garlic cloves and broccoli florets to the pan. Season with a few dashes of salt and black pepper.
• Cook the broccoli until it is fork-tender, stirring often to prevent burning, for about 10 minutes.

2. Cook the Pasta:

• Meanwhile, bring a large pot of salted water to a boil and cook the penne pasta according to the package instructions until al dente. Drain the pasta and set it aside.

3. Sauté the Garlic:

• Once the broccoli is tender, remove the whole garlic cloves from the pan and discard them.
• Push the broccoli to the sides of the pan to create a well in the center. Add the minced garlic and red pepper flakes to the well. Cook for about 2 minutes, stirring constantly, until the garlic is fragrant but not browned.

4. Combine the Pasta and Broccoli:

• Add the drained pasta to the pan with the sautéed broccoli and garlic. Toss everything together to coat the pasta with the garlic oil and broccoli.
• Taste and adjust seasoning with additional salt, pepper, and red pepper flakes, if desired.

5. Serve:

• Serve the pasta topped with plenty of grated Parmesan cheese. For an extra touch of flavor, drizzle a little more olive oil over the top before serving.

Garlic Oil Sauteed Pasta with Broccoli

Variations

• Add Protein: Incorporate grilled chicken, sautéed shrimp, or crispy pancetta to make this dish more filling.
• Spice it Up: If you like more heat, increase the amount of red pepper flakes or add a pinch of crushed chili.
• Vegetable Mix: Add other vegetables like cherry tomatoes, spinach, or mushrooms for extra variety.

Equipment

• Large frying pan
• Splatter screen
• Large pot for cooking pasta
• Colander

Storage

• In the Refrigerator: Store leftover pasta in an airtight container in the refrigerator for up to 3 days. Reheat in a pan over medium heat, adding a little extra olive oil if needed to loosen the sauce.
• In the Freezer: While the pasta can be frozen, it’s best to freeze it without the Parmesan cheese and add fresh cheese when reheating.

What to Serve with Garlic Oil Sauteed Pasta with Broccoli :

This dish pairs perfectly with a light side salad, crusty garlic bread, or a glass of white wine. It’s also great served with grilled chicken or shrimp for added protein.

Tips :

• Cook the Garlic Slowly: Be careful not to overcook the garlic, as it can become bitter. Keep the heat on medium-low and watch it closely.
• Al Dente Pasta: Cooking the pasta to al dente will give the dish the best texture, as the pasta will continue to absorb the sauce and soften slightly when mixed with the garlic and broccoli.

FAQ :

Can I use frozen broccoli?
Yes! If using frozen broccoli, make sure to thaw and drain any excess moisture before adding it to the pan to prevent the dish from becoming watery.

Can I substitute a different type of pasta?
Absolutely! You can use any pasta shape you like, such as spaghetti, fusilli, or farfalle. Just be sure to cook it al dente.

Approximate Nutrition Information (per serving)

• Calories: 450
• Carbohydrates: 50g
• Protein: 12g
• Fat: 22g

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Yield: 4 - 6 Servings

Garlic, Broccoli & Olive Oil Pasta

Print

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

Ingredients

• ½ cup extra-virgin olive oil, plus more if needed.
• 4 peeled whole cloves garlic, smashed plus 3 cloves garlic, minced
• 6 cups broccoli florets, fresh or frozen (thawed)
• sea salt and fresh black pepper
• ½ teaspoon red pepper flakes
• 8 ounces penne pasta
• grated Parmesan cheese, for serving

Instructions

1. Heat the oil over medium-low heat in a large frying pan fitted with a splatter screen and add the whole garlic cloves and the broccoli with a few dashes each of salt and pepper. Cook until the broccoli is fork tender, stirring often.
2. Meanwhile cook the pasta to al dente in plenty of salted water.
3. When the broccoli is tender remove the whole garlic cloves and discard them. Move the broccoli to the sides of the pan making a well in the middle.
4. Add the garlic and red pepper flakes to the well and stir until the garlic is fragrant about 2 minutes.
5. Add the drained pasta and toss well. Season to taste with salt and pepper and more red pepper flakes, if desired.
6. Serve with lots of grated Parm and another drizzle of olive oil, if needed.

Nutrition Information:

Yield:

4

Serving Size:

1 grams
Amount Per Serving: Unsaturated Fat: 0g

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