Creamy Broccoli Pasta with Sun-Dried Tomatoes and Parmesan

This broccoli pasta, brightened by sun-dried tomatoes, garlic, chilli flakes and Parmesan, is the kind of dish you can toss together when the fridge is running low. Simple ingredients, big flavor.

Serve this vegetarian pasta with a fresh Caprese salad or add a roasted chicken or chicken Arrabbiata on the side for meat lovers.

pasta with broccoli and sun-dried tomatoes in a pan

Getting kids—or anyone in your household—to enjoy vegetables can be a challenge, but recipes like this one help. The combination of garlicky olive oil, sweet-tart sun-dried tomatoes and a touch of chilli turns broccoli into something even picky eaters reach for seconds of. My children surprised me by going back for more, and that’s the real success of a simple, well-flavored dish.

The base idea came from a small Italian side dish: broccoli sautéed in olive oil with garlic, sun-dried tomatoes and chillies. Adding pasta and Parmesan stretches the flavors into a full, satisfying meal that’s ready in the time it takes to boil the pasta.

raw broccoli, sun-dried tomatoes and garlic cloves in the background close ups

Broccoli and Sun-Dried Tomato Pasta

This dish is ideal when you want something healthy, quick and flavourful. It’s light enough for a weekday meal but tasty enough to serve to guests. The key is gentle cooking of the garlic and sun-dried tomatoes so they infuse the oil without burning, and saving a little pasta water to bring the ingredients together into a glossy, clingy coating for the pasta.

top down view of pasta dish with broccoli and sun-dried tomatoes sprinkled with Parmesan cheese

Recipe Tips and Notes

Bring water to a rapid boil before adding pasta; pouring boiling water from a kettle into the pot speeds things up if you’re short on time.
Cook pasta and broccoli in the same pot to reduce dishes: add the broccoli florets toward the end of the pasta’s cooking time so both finish at the same moment.
While the pasta cooks, prepare the sauce ingredients so everything comes together quickly.
Slice garlic rather than mincing or crushing it. Sliced garlic mellows as it cooks and gives a clean garlic flavor without overpowering the dish.
Chop sun-dried tomatoes finely so their flavor distributes through the pasta rather than concentrating in a few bites.
Cook garlic and sun-dried tomatoes gently in olive oil over low heat to avoid burning; burnt garlic becomes bitter and will spoil the dish.
For a deeper tomato flavor, use some of the oil from the jar of sun-dried tomatoes when sautéing.
Reserve about 125 ml (1/2 cup) of the pasta cooking water—its starch will help create a light sauce that clings to the pasta.
This pasta is intentionally not heavy or creamy. If you prefer a richer, saucier result, stir in 125 ml (1/2 cup) of cream at the end, then heat gently until warmed through.

Serving Suggestions

This pasta stands well on its own as a satisfying vegetarian main. If you want to include meat, a simple sautéed chicken or a Chicken Marsala-style preparation pairs nicely. For a vegetable-forward meal, a warm zucchini salad with balsamic dressing or a selection of bruschetta as an appetizer will make the dinner feel complete and Italian-inspired.

For gatherings, offer extra grated Parmesan at the table and a small bowl of chilli flakes for anyone who likes extra heat.

More Pasta Ideas

Spaghetti alla Siciliana
Sausage and Broccoli Pasta
Sun-Dried Tomato Pasta with Chicken

Recipe Details

Broccoli and Sun-dried Tomato Pasta

By Julia Frey

Prep: 5 mins | Cook: 15 mins | Total: 20 mins | Serves: 6

Ingredients

450 g / 1 lb any short pasta
Salt, to taste
250 g / 8 oz broccoli, cut into florets
2 tbsp olive oil (use some oil from sun-dried tomatoes if available)
3 tbsp sun-dried tomatoes, finely chopped
1/2 tsp chilli flakes (adjust to taste)
3 cloves garlic, sliced
25 g / 1/4 cup freshly grated Parmesan cheese, plus extra for serving
125 ml / 1/2 cup reserved pasta water

Instructions

Set a large pot of water over high heat and bring to a boil. Add salt, the pasta and the broccoli florets.
Cook according to the pasta package directions, aiming for al dente pasta and broccoli that is tender but still slightly firm—about 7–9 minutes depending on the pasta.
While the pasta cooks, slice the garlic. In a large pan, heat the olive oil over low heat and gently cook the sliced garlic with the chopped sun-dried tomatoes and chilli flakes for about 1 minute, stirring constantly to avoid burning. Remove from heat and set aside.
Reserve 125 ml (1/2 cup) of the pasta cooking water, then drain the pasta and broccoli.
Add pasta and broccoli to the pan with the garlic and sun-dried tomatoes. Toss gently with the grated Parmesan and add about 125 ml (1/2 cup) reserved pasta water to loosen the sauce and help it coat the pasta. Taste and adjust salt if needed. Serve with extra Parmesan and additional chilli if desired.

Notes

Using the oil from sun-dried tomatoes adds a richer, more concentrated tomato flavor. If you prefer a creamier sauce, add 125 ml (1/2 cup) of cream and warm gently before serving.

Nutrition

Nutrition information is automatically calculated and should be used as an approximation.

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