Skip to main content New<> this month
Get the Allrecipes magazine

Broccoli Garlic Angel Hair Pasta

Rated as 4.55 out of 5 Stars

"If you've got to eat your broccoli, this is a great way to do it. A beautiful side dish of broccoli and angel hair pasta with red pepper flakes is so delicious and so aromatic."
Added to shopping list. Go to shopping list.


45 m servings 599
Original recipe yields 4 servings


{{model.addEditText}} Print
  1. Hold a sharp knife at a 45-degree angle and cut the florets from the broccoli stems into a bowl. Chop remaining stems into small pieces and transfer stems to a separate bowl.
  2. Heat 2 tablespoons olive oil with butter in a skillet over medium heat and cook garlic in the hot oil-butter mixture, stirring often, until garlic is soft but not browned. Sprinkle in 1 teaspoon red pepper flakes and salt. Pour chicken stock into skillet and bring to a simmer. Stir broccoli stems into the stock mixture and simmer until tender, 10 to 12 minutes. Add a little water or stock if mixture starts to dry out.
  3. Stir broccoli florets into skillet and cook broccoli sauce until florets are bright green and slightly tender, 3 to 4 minutes.
  4. Bring a large pot of salted water to a boil and stir in angel hair pasta. Cook, stirring occasionally, until pasta strands are almost tender, about 4 minutes. Drain and transfer to a large pot.
  5. Pour broccoli sauce over pasta, stir with a wooden spoon, and mix in 1/2 cup Parmigiano-Reggiano cheese. Cover pot with a lid and let stand until pasta absorbs excess liquid and finishes cooking, about 2 minutes.
  6. Serve in bowls and sprinkle each serving with a dusting of Parmigiano-Reggiano cheese and a pinch of red pepper flakes.


  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Nutrition Facts

Per Serving: 599 calories; 25.3 76.5 21.6 38 1053 Full nutrition

Explore more


Read all reviews 145
  1. 193 Ratings

    Rated as 5 out of 5 Stars
    Rated as 4 out of 5 Stars
    Rated as 3 out of 5 Stars
    Rated as 2 out of 5 Stars
    Rated as 1 out of 5 Stars
Most helpful positive review

Seriously delicious! I had mushrooms that needed to be used up and added them with the butter and olive oil. Farfalle pasta worked well as an alternative to Angel Hair. Would not change a thi...

Most helpful critical review

I can never get these garlic/oil recipes right! I thought this one would be different with having broth. I ended up with a soup like broth. My only change was adding in some sautéed mushrooms. I...

Most helpful
Most positive
Least positive

Seriously delicious! I had mushrooms that needed to be used up and added them with the butter and olive oil. Farfalle pasta worked well as an alternative to Angel Hair. Would not change a thi...

this recipe is very good and very similar to the one done at my mother's home in Sicily. Only difference, we cook the pasta in the same water the broccoli have been cooked in to give it extra fl...

This is a great recipe that I grew up eating and still make it often, just last week, as a matter of fact! I prefer to use Spaghetti Rigati or Thin Spaghetti. I usually just eyeball the recipe, ...

Delicious! I added a few meatballs on top to make this a main dish. Also added a squeeze of lemon at the end. Be sure to undercook your broccoli and your pasta. They will both finish cooking...

Loved this recipe! I had some leftover chicken that I sliced thinly and added long enough before serving to heat through. I also toasted some pine nuts and added before serving. I used to go t...

Delicious!!!! I added some sautéed prawns to the mix. My family loved it!

Chef John, You always come through! I had a couple of boneless chicken breasts I wanted to use, so I cut them in medallions, dusted them in some flour and then sautéed them with the garlic. It h...

Absolutely delicious. Easy to make! We served this with some fresh fruit on the side & it was a perfect dinner.

In a word...yum! I am a vegetarian, so I opted for vegetable broth instead of chicken stock. Otherwise, I stayed true to the recipe. Next time, I will add mushrooms, but the final product is jus...