Description
A simple and delicious One Pot Broccoli Pasta recipe that’s perfect for busy weeknights. Minimal cleanup and maximum flavor!
Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 3–4 cloves garlic, minced
- 8 ounces dried pasta (such as penne, rotini, or farfalle)
- 4 cups vegetable broth
- 1 large head of broccoli, chopped into florets (about 4 cups)
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 1/4 cup grated Parmesan cheese (optional, for serving)
- Fresh parsley, chopped (optional, for serving)
Instructions
- 1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook, stirring occasionally, until softened and translucent, about 5-7 minutes.
- 2. Add the minced garlic to the pot and cook for about 1 minute more until fragrant, being careful not to burn it.
- 3. Pour in the vegetable broth and bring it to a simmer. Scrape the bottom of the pot to loosen any browned bits.
- 4. Add the dried pasta and chopped broccoli florets to the simmering broth. Stir everything together.
- 5. Season with salt and black pepper. Stir again. Bring the mixture back to a gentle boil, then reduce the heat to medium-low, cover the pot, and let it simmer for 12-15 minutes, or until pasta is al dente and broccoli is tender. Stir occasionally.
- 6. Remove the pot from the heat and let it sit, covered, for a few minutes.
- 7. Stir in the grated Parmesan cheese, if using, until melted. Taste and adjust seasoning.
- 8. Serve hot, garnished with fresh parsley and extra Parmesan cheese, if desired.
Notes
Store cooled leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat gently with a bit of added liquid (water or broth) to prevent dryness.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 700mg
- Fat: 8g
- Carbohydrates: 55g
- Fiber: 7g
- Protein: 12g