Ziti with Broccoli
Tender ziti pasta tossed with vibrant, lightly sautéed broccoli in a garlic-infused olive oil sauce. A simple, satisfying Italian-American comfort dish that comes together in under 30 minutes.
For 4 servings
- boil · ~10 min
Bring a large pot of salted water to a rolling boil.
Fill a large pot with water and add the salt. Cover and bring to a boil over high heat.
TIPSalting the water seasons the pasta from within. - boil · ~9 min
Cook the ziti until al dente.
Add ziti to the boiling water. Stir immediately to prevent sticking. Cook according to package directions until just al dente. Reserve 1 cup of pasta cooking water, then drain the pasta well.
TIPThe pasta cooking water is starchy and helps create a light, clinging sauce later. - saute · ~5 min
Sauté the broccoli.
1.Heat olive oil in a large skillet over medium-high heat.2.Add broccoli florets and a pinch of salt. Toss to coat evenly with oil.3.Cook for 3-4 minutes, stirring occasionally, until bright green and crisp-tender.TIPDon't crowd the pan — the broccoli should sear, not steam. - saute · ~1 min
Add garlic and red pepper flakes.
1.Push broccoli to the edges of the skillet and add the sliced garlic directly to the center.2.Sprinkle in the red pepper flakes.3.Cook until garlic is fragrant and just turning golden at the edges, about 30-45 seconds. - mix · ~2 min
Toss everything together with pasta water.
Add the drained ziti to the skillet. Pour in about 1/3 cup of the reserved pasta water and toss vigorously. Add more water a splash at a time until the pasta is coated in a light, glossy sauce. Remove from heat.
TIPToss off the heat for the silkiest finish — it prevents the residual moisture from evaporating too quickly. - mix · ~1 min
Finish with cheese, lemon, and black pepper.
Add the grated parmesan, lemon juice, and black pepper. Toss once more to combine. Taste and adjust seasoning if needed.
- serve
Serve immediately with extra parmesan on the side.
Divide among bowls and pass additional grated parmesan at the table.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Reserve more pasta water than you think you'll need — it's the key to a silky sauce.
- 2Cut broccoli into uniformly small florets so they cook evenly in the short sauté time.
- 3Don't overcook the broccoli; it should be bright green and crisp-tender for best texture.
- 4Add garlic to the center of the pan so it toasts gently without burning on the hot edges.
- 5Toss the pasta with the broccoli off the heat to avoid evaporating the starchy water too fast.
- 6For a deeper flavor, let the broccoli get a few charred spots before adding garlic.
Adapt it for your goals.
High-protein
Add 200g of cooked Italian sausage (casings removed) or diced grilled chicken after sautéing the broccoli for a heartier meal.
veganVegan
Replace parmesan with 2 tablespoons of nutritional yeast and a tablespoon of toasted pine nuts for a dairy-free umami boost.
low oilLow-oil
Reduce olive oil to 1 tablespoon and blanch the broccoli briefly in the pasta water before sautéing with garlic in the reduced oil.
spicySpicy
Double the red pepper flakes and add a finely chopped fresh chili (like Fresno or serrano) with the garlic for extra heat.
Why this is on our healthy list.
Rich in Vitamin C
Broccoli is packed with vitamin C, which supports immune health — a single serving provides a significant portion of daily needs.
Good Source of Fiber
Ziti paired with broccoli offers both soluble and insoluble fiber, aiding digestion and promoting satiety.
Heart-Healthy Fats
The olive oil provides monounsaturated fats, which are associated with reduced inflammation and better heart health.
Low in Saturated Fat
This dish uses minimal cheese and relies on olive oil, keeping saturated fat content low compared to creamy pasta dishes.
Frequently asked questions
Yes, but thaw and pat it very dry first, then cook it a minute or two longer to evaporate excess moisture so the dish doesn't turn watery.
