I love how this Whole Wheat Pasta Aglio e Olio with Broccoli turns a few humble ingredients into a garlicky, cheesy, veggie-packed dinner that feels anything but basic. One forkful and it is clear why this simple pasta never lasts long at my table.

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I’m obsessed with this Pasta with Garlic and Oil because it hits that rare sweet spot: bold, simple, and totally satisfying without feeling heavy. I love the nutty bite of whole wheat spaghetti, especially when the broccoli gets tangled through every forkful.

And the grated cheese? Salty, rich, a little messy in the best way.

This is the kind of pasta I crave when I want something fast but still full of attitude. No fuss.

Just glossy strands, green bites, and enough savory edge to keep me going back for another bowl again.

Ingredients

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Whole wheat spaghetti feels hearty and nutty, so dinner actually keeps you full.
Extra virgin olive oil makes everything glossy, rich, and a little fancy without trying.
Thin garlic slices bring that cozy, toasted bite everyone smells from the kitchen.
Broccoli adds color, crunch, and a sneaky healthy vibe you won’t hate.
Red pepper flakes give it a warm kick, but you’re still in control.
Kosher salt wakes up the pasta, because bland noodles are just sad.
Black pepper adds a sharp little edge that keeps each bite interesting.
Parmesan or Pecorino brings salty, cheesy comfort.
Basically, the good stuff.
Fresh parsley makes the bowl taste brighter and less heavy.
Lemon juice is optional, but it’s great when you want extra zip.

Ingredient Quantities

12 ounces (340 g) whole wheat spaghetti

3 tablespoons extra virgin olive oil

4 large garlic cloves, thinly sliced

3 cups broccoli florets (about 300 g)

1/4 teaspoon red pepper flakes, or to taste

1 tablespoon kosher salt for the pasta water

Freshly ground black pepper, to taste (about 1/4 teaspoon)

1/2 cup freshly grated Parmesan or Pecorino Romano (about 50 g)

2 tablespoons chopped fresh parsley

1 tablespoon fresh lemon juice (about half a lemon), optional

How to Make this

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1. Bring a large pot of water to a rolling boil and add 1 tablespoon kosher salt.

2. Add 12 ounces whole wheat spaghetti and cook until al dente, about 9 to 11 minutes, stirring occasionally. Reserve 1 cup pasta cooking water, then drain the pasta.

3. While the pasta cooks, heat 3 tablespoons extra virgin olive oil in a large skillet over medium heat.

4. Add 4 large garlic cloves, thinly sliced, and cook until fragrant and just golden, about 1 to 2 minutes, taking care not to burn them.

5. Add 3 cups broccoli florets and 1/4 teaspoon red pepper flakes. Sauté, stirring, until the broccoli is bright green and tender crisp, about 4 to 5 minutes. If needed, add 2 to 1/4 cups of the reserved pasta water to help steam and soften the broccoli.

6. Add the drained spaghetti to the skillet and toss to combine, adding more reserved pasta water a little at a time to create a silky sauce that coats the pasta.

7. Stir in 1/2 cup freshly grated Parmesan or Pecorino Romano and 2 tablespoons chopped fresh parsley until the cheese melts into the sauce.

8. Season with freshly ground black pepper to taste, about 1/4 teaspoon, and adjust salt if needed.

9. If using, finish with 1 tablespoon fresh lemon juice and give one final toss.

10. Serve immediately, topping with additional grated cheese and parsley if desired.

Equipment Needed

1. Large stock pot
2. Colander or pasta strainer
3. Large skillet or sauté pan
4. Tongs or long-handled pasta fork
5. Chef knife
6. Cutting board
7. Measuring spoons and 1 cup measuring cup
8. Microplane or box grater for cheese

FAQ

Can I use regular white spaghetti instead of whole wheat? Yes. Cooking time may be slightly less for white pasta, so start checking for al dente about 1 to 2 minutes before the package recommends.

How do I prevent the garlic from burning? Keep the olive oil over medium to medium low heat and remove the pan from heat as soon as the garlic turns pale golden, then return the pan briefly if needed. Burnt garlic tastes bitter so watch it closely.

Can I substitute the broccoli with another vegetable? Yes. Zucchini, green beans, asparagus, or wilted spinach all work well. Adjust cooking times so vegetables are tender but still bright and slightly firm.

What is the best way to finish the pasta so it is not dry? Reserve about 1 cup of the starchy pasta cooking water, then toss pasta with the garlic oil, cheese, and a splash of the reserved water until the sauce coats the strands.

Is the lemon juice necessary? No. It is optional but adds a bright lift. Start with the suggested tablespoon and add more to taste if you prefer a livelier finish.

How can I make this vegan? Omit the cheese and finish with more pasta water, extra olive oil, and a pinch of nutritional yeast or flaky salt for umami.

Pasta With Garlic And Oil Recipe Substitutions and Variations

Whole wheat spaghetti: regular semolina spaghetti, brown rice or chickpea pasta for gluten free, linguine for a slightly wider shape
Extra virgin olive oil: light olive oil for higher-heat cooking, avocado oil, or melted butter for a richer flavor
Broccoli florets: asparagus pieces, frozen peas, or baby spinach stirred in at the end
Freshly grated Parmesan: Pecorino Romano for a sharper taste, grated Asiago, or nutritional yeast for a dairy-free option

Pro Tips

1. Toast the garlic gently over medium heat until just golden and fragrant, then remove the pan from the heat for a few seconds before adding the broccoli. That brief pause prevents the residual heat from turning the garlic bitter while the broccoli still cooks.

2. Save more than you think of the pasta water. Whole wheat pasta absorbs liquid faster, so keep an extra 1/2 cup on hand to loosen the sauce gradually. Warm pasta water blends better with the oil and cheese, giving a silky coating instead of a gluey one.

3. Cut the broccoli into varied sizes: slightly larger stalk pieces and smaller florets. The stalks need a bit longer to soften, so cooking mixed sizes gives a better texture contrast and avoids overcooking the florets.

4. Finish with the lemon juice and a little freshly cracked pepper at the table, not strictly in the pan. A splash of bright acid and a final grind of pepper livens the dish and lets each diner adjust to taste.

Pasta With Garlic And Oil Recipe

Recipe by Francis Mead

0.0 from 0 votes

Servings

servings

Calories

475

kcal

Equipment: 1. Large stock pot
2. Colander or pasta strainer
3. Large skillet or sauté pan
4. Tongs or long-handled pasta fork
5. Chef knife
6. Cutting board
7. Measuring spoons and 1 cup measuring cup
8. Microplane or box grater for cheese

Ingredients

12 ounces (340 g) whole wheat spaghetti
3 tablespoons extra virgin olive oil
4 large garlic cloves, thinly sliced
3 cups broccoli florets (about 300 g)
1/4 teaspoon red pepper flakes, or to taste
1 tablespoon kosher salt for the pasta water
Freshly ground black pepper, to taste (about 1/4 teaspoon)
1/2 cup freshly grated Parmesan or Pecorino Romano (about 50 g)
2 tablespoons chopped fresh parsley
1 tablespoon fresh lemon juice (about half a lemon), optional

Directions

Bring a large pot of water to a rolling boil and add 1 tablespoon kosher salt.
Add 12 ounces whole wheat spaghetti and cook until al dente, about 9 to 11 minutes, stirring occasionally. Reserve 1 cup pasta cooking water, then drain the pasta.
While the pasta cooks, heat 3 tablespoons extra virgin olive oil in a large skillet over medium heat.
Add 4 large garlic cloves, thinly sliced, and cook until fragrant and just golden, about 1 to 2 minutes, taking care not to burn them.
Add 3 cups broccoli florets and 1/4 teaspoon red pepper flakes. Sauté, stirring, until the broccoli is bright green and tender crisp, about 4 to 5 minutes. If needed, add 2 to 1/4 cups of the reserved pasta water to help steam and soften the broccoli.
Add the drained spaghetti to the skillet and toss to combine, adding more reserved pasta water a little at a time to create a silky sauce that coats the pasta.
Stir in 1/2 cup freshly grated Parmesan or Pecorino Romano and 2 tablespoons chopped fresh parsley until the cheese melts into the sauce.
Season with freshly ground black pepper to taste, about 1/4 teaspoon, and adjust salt if needed.
If using, finish with 1 tablespoon fresh lemon juice and give one final toss.
Serve immediately, topping with additional grated cheese and parsley if desired.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.