Pasta with Broccoli (Laura in the Kitchen Style)
Pasta with Broccoli (Laura in the Kitchen Style) is a easy Italian recipe that serves 4. 420 calories per serving. Recipe by Laura in the Kitchen on YouTube.
Prep: 10 min | Cook: 22 min | Total: 40 min
Cost: $8.90 total, $2.23 per serving
Ingredients
- 12 oz Short pasta (e.g. rigatoni, penne, or rotini) (Any short pasta works; rigatoni used in video)
- 1 large head (about 4 cups florets) Fresh broccoli florets (Cut into small bite-sized pieces)
- 2 tbsp Olive oil (Extra virgin preferred)
- 3 cloves Fresh garlic (Thinly sliced)
- 1/4 tsp Red pepper flakes (Optional, adjust to taste)
- 1/2 cup Chicken stock (Low-sodium preferred; use vegetable stock or pasta water for vegetarian)
- 2 tbsp Butter (Unsalted)
- 1/2 cup Parmigiano Reggiano (Parmesan) (Freshly grated; plus extra for serving)
- to taste Salt (For pasta water and seasoning)
- to taste Black pepper
Instructions
Prep the broccoli and garlic
Cut broccoli into small bite-sized florets. Thinly slice the garlic cloves.
Time: PT5M
Boil water for pasta
Fill a large pot with water and bring to a boil. Add a generous amount of salt.
Time: PT5M
Infuse olive oil with garlic
Heat olive oil in a large skillet over medium heat. Add sliced garlic to the cold oil and slowly bring up the heat, allowing garlic to gently sizzle and infuse the oil for 2-3 minutes until fragrant but not browned.
Time: PT3M
Add red pepper flakes
Add red pepper flakes to the skillet and cook for 30 seconds, stirring.
Time: PT0M30S
Sauté broccoli
Add broccoli florets to the skillet, stirring to coat in the garlic oil. Season with salt and pepper. Cook over medium to medium-low heat for 1 minute, stirring occasionally.
Time: PT1M
Add chicken stock and simmer broccoli
Pour in chicken stock (or vegetable stock/pasta water for vegetarian). Stir, cover partially, and simmer broccoli for 7-8 minutes until very tender.
Time: PT8M
Cook pasta
While broccoli simmers, add pasta to boiling water. Cook according to package directions until just al dente. Reserve 1/2 cup of pasta cooking water before draining.
Time: PT10M
Mash broccoli slightly
Use a wooden spoon to lightly mash some of the broccoli in the skillet, leaving some pieces whole. This helps thicken the sauce.
Time: PT1M
Combine pasta and finish sauce
Increase skillet heat to high. Add drained pasta to the broccoli mixture. Add butter and grated parmesan. Pour in a splash of reserved pasta water as needed to create a creamy sauce. Toss everything together for 1-2 minutes until pasta is well coated and sauce is glossy.
Time: PT2M
Serve
Turn off heat. Taste and adjust seasoning. Serve immediately with extra parmesan on top.
Time: PT1M30S
Nutrition Facts
- Calories
- 420
- Protein
- 15g
- Carbohydrates
- 62g
- Fat
- 13g
- Fiber
- 5g
Dietary info: vegetarian (if using vegetable stock and omitting chicken stock), nut-free, high-fiber
Allergens: wheat, milk, butter
Ingredient Substitutions
- Instead of Short pasta (e.g. rigatoni, penne, or rotini): spaghetti, fusilli, farfalle
- Instead of Fresh broccoli florets: cauliflower, broccolini
- Instead of Olive oil: canola oil, avocado oil
- Instead of Fresh garlic: jarred minced garlic (1 tbsp)
- Instead of Red pepper flakes: omit, black pepper
- Instead of Chicken stock: vegetable stock, reserved pasta water
- Instead of Butter: vegan butter, olive oil
- Instead of Parmigiano Reggiano (Parmesan): Grana Padano, Pecorino Romano
Equipment Needed
- Large pot
- Large skillet or sauté pan
- Colander
- Wooden spoon
- Chef's knife
- Cutting board
- Measuring cups/spoons (optional)
- Box grater or microplane
Critical Steps — Do Not Skip
- Infuse olive oil with garlic without burning.
- Simmer broccoli until very tender.
- Reserve pasta water before draining.
- Mash broccoli slightly to thicken sauce.
- Combine pasta with sauce and finish with butter and parmesan.
Chef Tips from the Video
- Use the best quality parmesan you can afford for maximum flavor.
- If making vegetarian, use vegetable stock or just pasta water.
- Short pasta shapes work best for catching bits of broccoli and sauce.
- Add extra chili flakes for more heat, or omit for a kid-friendly version.
- Finish with a drizzle of good olive oil for extra richness.
Troubleshooting
Sauce is too dry.
Add more reserved pasta water, a splash at a time, until creamy.
Broccoli is undercooked.
Simmer longer in stock until very tender before mashing.
Garlic is bitter.
Use lower heat and do not brown the garlic; start with cold oil.
Pasta is overcooked.
Cook until just al dente; drain immediately and toss with sauce.
Storage
Refrigerator: Store in airtight container for up to 3 days. Reheat gently with a splash of water.
Freezer: Not recommended; texture of broccoli and pasta will suffer.
Room temperature: Do not leave out for more than 2 hours.
Make-Ahead Tips
- Broccoli can be cut and garlic sliced up to a day ahead.
- Grate parmesan in advance and store in airtight container.
- Dish is best served fresh, but leftovers reheat well with a splash of water.
Last updated: August 21, 2026
