Broccoli Spaghetti Aglio e Olio

Broccoli Spaghetti ~

Fresh broccoli tossed with garlic and olive oil pasta is easy to make with simple ingredients!

Broccoli Spaghetti Aglio e Olio

Translated to Italian, ‘Aglio e olio’ is ‘garlic and oil’. It is a traditional Italian sauce that can be tossed with any variety of pasta. For this recipe, I used spaghetti, mainly because that’s what I had on hand. Fettuccine, linguine, and angel hair would also work well.

I like this recipe because it is simple, delicious, and budget-friendly!

You will see on the recipe card below that this version of Aglio e olio contains butter. Purists, like my Sicilian aunt Sandy, might argue that a true Aglio e olio pasta does not contain butter and they would not be wrong. I happen to enjoy the extra richness of flavor that butter imparts on this dish and so I’m using it. If you prefer to swap the butter for more olive oil instead, go for it. It’s delicious either way!

Ingredients for Broccoli Spaghetti Aglio e Olio

• 4 cups broccoli florets
• 1 pound spaghetti
• 1/4 cup olive oil
• 1/4 cup vegan butter
• 1/2 cup broccoli stems, finely chopped
• 2 tablespoons garlic, minced
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1/2 cup vegan Parmesan cheese, shredded

Optional Add-Ins

• More Veggies! Crisp vegetables including cauliflower, Brussels sprouts, and bell peppers are all good choices.
• Lemon: A quick squeeze of fresh lemon just prior to serving adds a bright touch of citrus.
• Red Pepper Flakes: Set out on the table so guests can season to taste for their personal heat tolerance.
• Vegan Meat: Pre-cooked plant-based chicken adds bulk and pairs well with broccoli.

How to Make Broccoli Spaghetti Aglio e Olio

STEP ONE: Bring a large pot of salted water to a boil. Add the broccoli florets and cook for 3 minutes, or just until slightly tender. Using a slotted spoon, transfer the cooked broccoli to a colander in the sink. Leave the cooking water in the pot. Rinse the broccoli with cold water to stop the cooking process. Pat the florets dry and set them aside.

STEP TWO: Into the same pot of water used for the broccoli add the spaghetti. Cook according to package directions for al dente consistency. Drain the pasta and set it aside.

STEP THREE: Into a large, deep skillet over medium-low heat, add the olive oil and butter. When the butter is melted, add the sliced broccoli stems. Cook for 3 minutes, until slightly tender. Add the garlic, salt, and pepper and continue cooking for an additional 30 seconds.

STEP FOUR: Stir in the broccoli florets, tossing to coat.

STEP FIVE: Increase the heat to medium-high. Add the spaghetti and cook for 3 minutes to heat through, tossing to coat. Remove from heat, stir in Parmesan cheese, and serve hot.

Quick Tip for Success

Don’t overcook the broccoli! It is important to get the consistency of the cooked broccoli just right. What you’re looking for is an al dente, or fork-tender bite. You should be able to pierce the broccoli easily with a fork yet still feel a touch of resistance.

More Italian Pasta Recipes You’ll Love!

• Zucchini Pasta Olio
• Tuscan Bean Pasta
• Pasta with Peas (Pasta e Piselli)
• Spaghetti Aglio e Olio with Asparagus and Homemade Pecan Parmesan
• Zucchini Noodles and Spaghetti Olio with Chickpeas and Mozzarella

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Broccoli Spaghetti Aglio e Olio

Fresh broccoli tossed with garlic and olive oil pasta is easy to make with simple ingredients!

5 from 11 votes

Print Pin Rate

Course: Dinner, Lunch

Cuisine: American, Italian

Keyword: broccoli, dairy free, spaghetti, vegan, vegetarian

Prep Time: 10 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 30 minutes minutes

Servings: 4

Calories: 713kcal

Author: Holly Gray

Cook ModePrevent your screen from going dark

Ingredients

• 4 cups broccoli florets
• 1 pound spaghetti
• 1/4 cup olive oil
• 1/4 cup vegan butter
• 1/2 cup broccoli stems finely chopped
• 2 tablespoons garlic minced
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1/2 cup vegan Parmesan cheese shredded

Instructions

• Bring a large pot of salted water to a boil. Add the broccoli florets and cook for 3 minutes, or just until slightly tender. Using a slotted spoon, transfer the cooked broccoli to a colander in the sink. Leave the cooking water in the pot. Rinse the broccoli with cold water to stop the cooking process. Pat the florets dry and set them aside.
• Into the same pot of water used for the broccoli add the spaghetti. Cook according to package directions for al dente consistency. Drain the pasta and set it aside.
• Into a large, deep skillet over medium-low heat, add the olive oil and butter. When the butter is melted, add the sliced broccoli stems. Cook for 3 minutes, until slightly tender. Add the garlic, salt, and pepper and continue cooking for an additional 30 seconds.
• Stir in the broccoli florets, tossing to coat.
• Increase the heat to medium-high. Add the spaghetti and cook for 3 minutes to heat through, tossing to coat. Remove from heat, stir in Parmesan cheese, and serve hot.

Nutrition

Calories: 713kcal | Carbohydrates: 93g | Protein: 22g | Fat: 28g | Saturated Fat: 7g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 15g | Trans Fat: 0.1g | Cholesterol: 9mg | Sodium: 624mg | Potassium: 611mg | Fiber: 6g | Sugar: 5g | Vitamin A: 1277IU | Vitamin C: 93mg | Calcium: 229mg | Iron: 2mg

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