The Best Broccoli Linguine
Prep time
Cook time
Total time
A couple of ideas for variations: Melt in 3 anchovy filets with the garlic before you add the broccoli. Add raisins plumped up in boiling water when you combine the pasta and broccoli (garnish with toasted pine nuts). Add a few pinches of dried chili flakes with the garlic. Use whole wheat linguine in place of the standard white.
Serves: 2 servings
  • ¼ cup olive oil, plus more for finishing
  • 6 cloves garlic, smashed
  • 1 large head broccoli, rinsed well, top part of stem and florets cut into bite-sized pieces
  • ½ pound linguine
  • ½ cup packed grated Parmesan cheese
  1. Set a large pot of water to boil for the linguine.
  2. Grab your biggest skillet with a lid. You can also use a Dutch oven. Let heat up over medium heat for 5 minutes (you can do some of your prep work while it's heating up). Add the oil and the garlic. Let the garlic sizzle for about a minute, stirring occasionally. You don't want it to take on much color. As soon as it gets slightly golden, add the broccoli pieces with any water that's still clinging to them. Cook, stirring nearly constantly, for about 3 minutes, to let the broccoli take on some color and the flavor of the garlicky oil. Add ¼ cup of water from the pot for the pasta, then turn the heat to medium-low and cover. Cook until the broccoli is so soft you can easily mash it, 10 to 15 minutes, checking often to make sure the vegetables aren't sticking. If the pan is drying out, add more water in ¼ cup increments. When soft, use a fork or a potato masher to break down the broccoli, especially the stems. If the pasta isn't ready yet when the broc is smashed, turn the heat off while you're waiting.
  3. When the water boils, add a good deal of salt and the linguine, stirring one. Cook until al dente, according to box directions. When pasta is ready, turn the heat under the broccoli pan back up to medium. Use a metal pasta spoon to scoop the linguine into the vegetable. Add about ½ cup of water and stir together to get the broken-down broc nicely incorporated into the noodles. Add most of the Parm and some more pasta water as needed to make a sort of creamy sauce. Turn off the heat and drizzle in some olive oil to finish. Mix once more. Serve in big bowls, garnished with the remaining Parm.
Recipe by Big Girls Small Kitchen at