This spaghetti with broccoli, arugula and pecorino is a simple dish yet so comforting and flavorful. It’s ready in only 30 minutes and perfect for weeknight dinners!

I am all about the pasta recipes and I got this recipe for spaghetti with broccoli, arugula and pecorino from a friend and the beauty of it lies in its simplicity! It’s a great example of how using only a few flavorful ingredients is the best way to make it Italian.

Broccoli and spaghetti are both cooked al dente then tossed with a garlic olive sauce with a few dashes of red pepper to keep it lively! It’s finished with peppery arugula and earthy, salty pecorino cheese.

If you love the broccoli and pasta combo in meals, pancetta broccoli pasta, cheesy broccoli pasta bake and pasta with broccoli rabe are all ones you’ll want to try!

Why I Love This Recipe

Flavorful: I will admit I was skeptical of how much I would like this dish, but broccoli and pecorino pasta is so fresh with a sharp taste that even broccoli haters will like it!
Easy recipe to make: If you can boil water, you can make this quick weeknight dinner! It’s easy, requires no oven and is ready in 30 minutes with simple ingredients.

Ingredient Notes

Broccoli: I used one small head of fresh broccoli cut into florets. Frozen broccoli might work but will cook quicker.
Olive oil: I prefer a light olive oil for sauteing but you can use what you have on hand.
Garlic: Freshly minced garlic will taste best as this dish has so few ingredients each one is impactful to the flavor.
Red pepper flakes: I used one dash of hot pepper flakes, but use up to two if you like it spicy.
Arugula: Also called rocket, this peppery lettuce adds a lot of flavor.
Pecorino cheese: Pecorino cheese has a sharp flavor that works well in this spaghetti with broccoli.
Salt: Just a pinch or two.
Spaghetti: I haven’t tested this Italian broccoli pasta with other noodles but it would probably work, just cook the al dente pasta whatever you choose to use.

Pasta with broccoli in a black frying pan.

How to Make Spaghetti with Broccoli, Arugula and Pecorino

In a large pot of salted water, boil broccoli al dente, then remove and add the pasta to cook in the same water until al dente. Drain, but reserve some of the pasta water.

In a large pan on the stovetop over medium heat add the olive oil then add the garlic and hot pepper flakes and saute. Add the reserved cooked broccoli, cooked pasta some reserved pasta water then cook on high heat.

Add the pecorino and arugula to the pasta broccoli, toss to combine and saute on medium heat. Taste and adjust salt as needed. Sprinkle with more chopped arugula and Pecorino and serve immediately.

tips and variations

Boil water once, use twice. Don’t discard it! In this Italian broccoli pasta, the water is used to cook both the broccoli and pasta. It will save you from washing yet another dish.
Cauliflower: This cruciferous vegetable is an easy substitute for broccoli.
Protein: As is this vegetarian dish makes a great side dish or main meal. You can add cooked shrimp, chicken or sausage if you would like.
Parmigiano: I will admit I was not a big pecorino fan, but as time as gone on I have learned to enjoy it, and the sharpness of the pecorino works in this broccoli spaghetti. Parmesan cheese will work but you may need to add more salt.
Bright flavor: Finish the dish with some lemon zest for bright flavor.
Creamier: If you want more of a pasta con broccoli dish, cook your broccoli until it is soft then mash it into the olive oil sauce.

Storage

If you have leftovers of this spaghetti with broccoli, store it in an airtight container in the refrigerator for up to 4-5 days. Reheat covered with a splash of water on the stove or in the microwave. I don’t recommend freezing the leftovers.

More Simple Pasta Recipes with Veggies

So I think this pasta dish is the perfect pasta dish for Broccoli season. In a couple of months we can look forward to all the amazing veggies that Spring and Summer have to offer along with the warmer weather! Buon Appetito!