One-Pot Broccoli Pasta

Serves 4

I make this when I want “restaurant pasta,” but am short on time and ingredients. It’s a lovely Italian-inspired meal that you never knew could come from your home kitchen. Using one pot for the broccoli and the pasta makes for a breezy cleanup before bed—almost as simple as ordering in.

INGREDIENTS

• 1½ pounds broccoli with the stalks (about 2 medium heads)

• Sea salt

• 12 ounces short pasta, such as orecchiette, cavatelli, or penne

  Eating at Home Trinity Mouzon Wofford

• 4 large garlic cloves, finely chopped, or 2 teaspoons garlic powder

• ⅓ cup extra-virgin olive oil

• 1 cup coarsely chopped walnuts or blanched hazelnuts

• ½ teaspoon freshly ground black pepper, plus more to taste

• 2 tablespoons chopped fresh oregano, or 2 teaspoons dried

• ¼ cup finely grated Parmesan cheese, plus more for serving

• 1 lemon

• ½ cup finely chopped fresh parsley
  

DIRECTIONS

Bring a large pot of water to a boil over high heat.

While that’s heating up, use a paring knife to slice the broccoli florets from the head into 1⁄2-inch pieces directly into a colander. (I don’t bother using a cutting board for this part—it just makes a mess.)

Use a vegetable peeler to remove the tough outer skin from the broccoli stems, trim off the bottom, then roughly chop and add to the colander with the florets.

When the pot of water comes to a boil, add 3 tablespoons sea salt (salt generously to season both the pasta and broccoli). Stir in the pasta, garlic, and three-quarters of the broccoli. Set a timer according to the pasta package directions for al dente. Just before draining, scoop out 2 cups of the cooking water into a mug or liquid measuring cup and set aside. Drain the pasta, garlic, and broccoli into a colander over the remaining broccoli.

Return the empty pot to the stove over medium-low heat for a minute to dry out. Add the oil and nuts, then increase the heat to medium. Stirring often, toast the nuts until fragrant and deeply golden, 3 to 5 minutes.

Stir in the black pepper and oregano. Let sizzle until fragrant, about 30 seconds. Stir in the pasta, garlic, and broccoli. Turn off the heat. Add the Parmesan and 1⁄2 cup of reserved pasta water. Stir vigorously for 1 to 2 minutes, adding more pasta water by the splash, until the pasta is glossy (you may not use all the water).

Grate the zest of the lemon right into the pot, then halve the lemon and juice half into the pot. Add the parsley and stir to combine. Season with more lemon juice, salt, and pepper to taste.

Top servings with more Parmesan and the toasted nuts.

Reprinted with permission from Eating at Home by Trinity Mouzon Wofford, copyright © 2026. Published by Ten Speed Press, a division of Penguin Random House, LLC. Photography © 2026 by Dane Tashima. Illustrations © 2026 by Issey Kobori

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