33 Delicious Broccoli Recipes for Italian Flavor Lovers

Ever find yourself craving the rich, comforting flavors of Italy but want to keep things fresh and healthy? You’re in the right place! We’ve gathered 33 mouthwatering broccoli recipes that bring a taste of the Mediterranean right to your kitchen. From quick weeknight pastas to cozy casseroles, get ready to fall in love with this versatile veggie all over again. Let’s dive into these delicious dishes!

Italian Broccoli Pesto Pasta

A vibrant twist on a classic Italian staple, this Italian Broccoli Pesto Pasta transforms humble ingredients into a dish of verdant elegance. The marriage of tender broccoli florets and a bright, herbaceous pesto creates a sauce that clings luxuriously to each strand of pasta, offering a fresh take on comfort food. It’s a quick, wholesome meal that feels both nourishing and indulgent, perfect for a weeknight dinner or an impressive last-minute gathering.

Serving: 4 | Pre Time: 10 minutes | Cooking Time: 15 minutes

Ingredients

– Broccoli florets – 3 cups
– Pasta (such as fusilli or spaghetti) – 12 oz
– Olive oil – ¼ cup
– Garlic cloves – 3, minced
– Fresh basil leaves – 1 cup, packed
– Pine nuts – ¼ cup
– Parmesan cheese – ½ cup, grated
– Salt – 1 tsp
– Black pepper – ½ tsp

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the broccoli florets to the boiling water and blanch for 3 minutes until bright green and tender-crisp, then use a slotted spoon to transfer them to a bowl of ice water to stop the cooking and preserve their color.
3. In the same pot of boiling water, add the pasta and cook according to package instructions until al dente, about 10–12 minutes, then drain and reserve ½ cup of the pasta water.
4. While the pasta cooks, heat 2 tablespoons of olive oil in a large skillet over medium heat.
5. Add the minced garlic to the skillet and sauté for 1 minute until fragrant but not browned, stirring constantly to prevent burning.
6. Drain the broccoli from the ice water and pat it dry with a paper towel to remove excess moisture, which helps the pesto blend smoothly.
7. In a food processor, combine the blanched broccoli, basil leaves, pine nuts, Parmesan cheese, remaining olive oil, salt, and black pepper.
8. Pulse the mixture for 1–2 minutes until it forms a coarse pesto, scraping down the sides as needed to ensure even blending.
9. Return the drained pasta to the pot and add the broccoli pesto, tossing gently to coat evenly.
10. Gradually add the reserved pasta water, 2 tablespoons at a time, tossing continuously until the sauce reaches a silky consistency that clings to the pasta.
11. Serve immediately in warm bowls, garnished with extra Parmesan if desired.

The resulting dish boasts a creamy yet textured pesto with a subtle crunch from the broccoli, offering a harmonious balance of earthy and herbal notes. Try topping it with toasted pine nuts or a drizzle of chili oil for an extra layer of flavor, or pair it with a crisp white wine to elevate the meal into a memorable dining experience.

Broccoli and Parmesan Risotto

Picture a creamy, luxurious risotto where tender broccoli florets and sharp Parmesan cheese meld into a comforting yet sophisticated dish that’s perfect for a cozy weeknight dinner or an elegant gathering. This Broccoli and Parmesan Risotto transforms simple ingredients into a velvety masterpiece, with each spoonful offering a harmonious balance of earthy greens and rich, nutty cheese. It’s a versatile recipe that invites you to savor the slow-cooked magic of Arborio rice, promising a satisfying meal that feels both indulgent and wholesome.

Serving: 4 | Pre Time: 10 minutes | Cooking Time: 30 minutes

Ingredients

• Arborio rice – 1 ½ cups
• Broccoli florets – 2 cups
• Parmesan cheese – ¾ cup, grated
• Vegetable broth – 4 cups
• Unsalted butter – 2 tbsp
• Yellow onion – 1, finely chopped
• Garlic – 2 cloves, minced
• Dry white wine – ½ cup
• Salt – ½ tsp
• Black pepper – ¼ tsp

Instructions

1. Heat the vegetable broth in a saucepan over medium heat until it simmers, then reduce the heat to low to keep it warm.
2. Melt the unsalted butter in a large, heavy-bottomed pot over medium heat.
3. Add the finely chopped yellow onion and cook, stirring frequently, for 5 minutes until softened and translucent.
4. Stir in the minced garlic and cook for 1 minute until fragrant, being careful not to let it brown.
5. Add the Arborio rice to the pot and toast it, stirring constantly, for 2 minutes until the grains are lightly coated and slightly translucent at the edges.
6. Pour in the dry white wine and cook, stirring, until the liquid is fully absorbed, which should take about 2 minutes.
7. Ladle 1 cup of the warm vegetable broth into the rice, stirring continuously until the broth is absorbed, a tip to ensure a creamy texture.
8. Repeat the process of adding broth ½ cup at a time, stirring constantly and waiting for each addition to be absorbed before adding more, for about 20 minutes total.
9. After 15 minutes of cooking, add the broccoli florets to the risotto, stirring to incorporate, and continue adding broth as needed.
10. Cook until the rice is al dente with a slight bite and the broccoli is tender but still bright green, about 5 more minutes, testing a grain to avoid overcooking.
11. Remove the pot from the heat and stir in the grated Parmesan cheese until melted and fully combined.
12. Season with salt and black pepper, adjusting to your preference, and let the risotto rest for 2 minutes to thicken slightly.

As you serve this risotto, notice its luscious, creamy consistency that clings to the spoon, punctuated by the vibrant green broccoli and the sharp, savory notes of Parmesan. For a creative twist, top it with a drizzle of extra-virgin olive oil or a sprinkle of toasted pine nuts to add a delightful crunch, making each bite a celebration of texture and depth.

Creamy Broccoli Alfredo with Fettuccine

Glistening with a velvety sauce that clings to each strand of pasta, this Creamy Broccoli Alfredo with Fettuccine transforms humble ingredients into an elegant weeknight dinner. Perfectly cooked broccoli florets add vibrant color and a tender-crisp texture, while the rich Alfredo sauce delivers comforting indulgence without heaviness. It’s a dish that balances sophistication with approachability, ready to impress in under thirty minutes.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 20 minutes

Ingredients

– Fettuccine – 12 oz
– Broccoli florets – 4 cups
– Unsalted butter – ½ cup
– Heavy cream – 1 cup
– Garlic cloves – 4, minced
– Parmesan cheese – 1 cup, grated
– Salt – 1 tsp
– Black pepper – ½ tsp

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the fettuccine and cook for 8 minutes, stirring occasionally to prevent sticking.
3. Add the broccoli florets to the pot with the pasta and continue cooking for 4 minutes, until the broccoli is bright green and tender-crisp.
4. Drain the pasta and broccoli in a colander, reserving ½ cup of the pasta water, and set aside.
5. In a large skillet, melt the unsalted butter over medium heat until foamy, about 2 minutes.
6. Add the minced garlic and sauté for 1 minute, stirring constantly to avoid burning.
7. Pour in the heavy cream and bring to a gentle simmer, stirring occasionally, for 3 minutes.
8. Reduce the heat to low and gradually whisk in the grated Parmesan cheese until fully melted and smooth, about 2 minutes.
9. Season the sauce with salt and black pepper, adjusting to your preference.
10. Add the drained pasta and broccoli to the skillet, tossing gently to coat evenly in the sauce.
11. If the sauce is too thick, stir in the reserved pasta water, 2 tablespoons at a time, until desired consistency is reached.
12. Remove from heat and let rest for 2 minutes to allow flavors to meld.
13. Divide among serving plates and garnish with extra Parmesan if desired.
Every bite offers a luxurious contrast between the silky, garlic-infused sauce and the fresh crunch of broccoli, creating a harmonious blend of flavors. For a creative twist, top with toasted pine nuts or serve alongside a crisp green salad to balance the richness, making it a versatile centerpiece for any occasion.

Broccoli and Italian Sausage Stuffed Shells

Picture a comforting Italian classic reimagined with a vibrant, wholesome twist: jumbo pasta shells generously stuffed with a savory blend of Italian sausage and tender broccoli florets, all nestled in a rich, herbed tomato sauce and baked until golden and bubbling. This elegant yet approachable dish transforms simple ingredients into a show-stopping centerpiece, perfect for a cozy family dinner or an impressive gathering with friends. The harmonious marriage of robust sausage and fresh broccoli creates a satisfying depth of flavor that is both familiar and delightfully new.

Serving: 6 | Pre Time: 25 minutes | Cooking Time: 45 minutes

Ingredients

• Jumbo pasta shells – 24 shells
• Italian sausage – 1 lb
• Broccoli florets – 2 cups
• Ricotta cheese – 15 oz
• Parmesan cheese – 1 cup, grated
• Egg – 1 large
• Marinara sauce – 24 oz
• Mozzarella cheese – 2 cups, shredded
• Olive oil – 1 tbsp
• Garlic – 2 cloves, minced
• Salt – 1 tsp
• Black pepper – ½ tsp
• Dried oregano – 1 tsp

Instructions

1. Preheat your oven to 375°F.
2. Bring a large pot of salted water to a rolling boil.
3. Add the jumbo pasta shells to the boiling water and cook for 9 minutes until al dente.
4. Drain the cooked shells and rinse them under cool water to stop the cooking process.
5. Heat the olive oil in a large skillet over medium-high heat.
6. Remove the Italian sausage from its casing and add it to the skillet.
7. Cook the sausage for 6-8 minutes, breaking it into small crumbles with a wooden spoon until no pink remains.
8. Add the minced garlic to the skillet and cook for 1 minute until fragrant.
9. Transfer the cooked sausage and garlic to a large mixing bowl.
10. Steam the broccoli florets for 4-5 minutes until bright green and tender-crisp.
11. Chop the steamed broccoli into small pieces.
12. Add the chopped broccoli, ricotta cheese, ½ cup of the grated Parmesan cheese, egg, salt, black pepper, and dried oregano to the bowl with the sausage.
13. Mix all ingredients until fully combined.
14. Spread 1 cup of the marinara sauce evenly on the bottom of a 9×13 inch baking dish.
15. Fill each cooked pasta shell with the sausage and broccoli mixture using a spoon.
16. Arrange the stuffed shells in a single layer in the prepared baking dish.
17. Pour the remaining marinara sauce over the stuffed shells.
18. Sprinkle the shredded mozzarella cheese and the remaining ½ cup of grated Parmesan cheese evenly over the top.
19. Cover the baking dish tightly with aluminum foil.
20. Bake the covered dish in the preheated oven for 25 minutes.
21. Remove the foil and bake for an additional 15-20 minutes until the cheese is melted and golden brown.
22. Let the baked shells rest for 10 minutes before serving to allow the filling to set.

Just out of the oven, the shells offer a delightful contrast: the pasta is tender, the filling is creamy and richly flavored, and the top boasts a beautifully browned, cheesy crust. For a creative presentation, serve individual portions garnished with fresh basil leaves and a drizzle of high-quality olive oil, perhaps alongside a crisp arugula salad to complement the dish’s hearty warmth.

Rustic Italian Broccoli Soup

On a crisp winter afternoon, nothing comforts quite like a bowl of Rustic Italian Broccoli Soup, where humble ingredients transform into a velvety, deeply satisfying meal. This recipe celebrates broccoli’s earthy sweetness, balanced with aromatic garlic and a touch of cream for luxurious richness. It’s a simple yet elegant dish that feels both nourishing and indulgent.

Serving: 4 | Pre Time: 10 minutes | Cooking Time: 25 minutes

Ingredients

– Broccoli – 1 large head (about 1½ lbs)
– Olive oil – 2 tbsp
– Yellow onion – 1 medium, diced
– Garlic – 3 cloves, minced
– Vegetable broth – 4 cups
– Heavy cream – ½ cup
– Salt – 1 tsp
– Black pepper – ¼ tsp
– Parmesan cheese – ¼ cup, grated (optional for garnish)

Instructions

1. Cut the broccoli into small florets, discarding the tough stem, and set aside.
2. Heat olive oil in a large pot over medium heat until shimmering, about 1 minute.
3. Add diced onion and cook, stirring occasionally, until translucent and soft, about 5 minutes.
4. Stir in minced garlic and cook for 30 seconds until fragrant, being careful not to let it brown.
5. Add broccoli florets to the pot and cook for 2 minutes, stirring to coat them in the oil and aromatics.
6. Pour in vegetable broth, increase heat to high, and bring to a boil.
7. Reduce heat to medium-low, cover the pot, and simmer for 15 minutes until the broccoli is very tender when pierced with a fork.
8. Remove the pot from heat and let it cool slightly for 5 minutes to prevent splattering.
9. Use an immersion blender to puree the soup directly in the pot until completely smooth, about 2 minutes; for a chunkier texture, blend only half.
10. Stir in heavy cream, salt, and black pepper until fully incorporated.
11. Return the pot to low heat and warm the soup for 3 minutes, stirring occasionally, without letting it boil.
12. Ladle the soup into bowls and garnish with grated Parmesan cheese if desired.

Unbelievably creamy and vibrant green, this soup offers a silky texture with subtle garlic undertones and a fresh broccoli essence. For a creative twist, top it with crispy croutons or a drizzle of chili oil to add a spicy contrast that elevates the rustic flavors.

Garlic Broccoli with Lemon and Pine Nuts

Delightfully simple yet sophisticated, this garlic broccoli with lemon and pine nuts transforms humble ingredients into an elegant side dish. With vibrant green florets, toasted nuts, and a bright citrus finish, it’s a quick, healthful addition to any weeknight dinner or holiday spread.

Serving: 4 | Pre Time: 10 minutes | Cooking Time: 15 minutes

Ingredients

– Broccoli – 1 large head
– Garlic – 4 cloves
– Olive oil – 2 tbsp
– Lemon – 1
– Pine nuts – ¼ cup
– Salt – ½ tsp
– Black pepper – ¼ tsp

Instructions

1. Cut the broccoli into florets, ensuring they are roughly uniform in size for even cooking.
2. Mince the garlic cloves finely to distribute flavor evenly.
3. Heat a large skillet over medium-high heat and add the pine nuts, toasting them for 2–3 minutes until golden brown, then transfer to a plate to prevent burning.
4. In the same skillet, add the olive oil and heat for 30 seconds until shimmering.
5. Add the broccoli florets to the skillet and cook for 5–7 minutes, stirring occasionally, until they begin to char slightly at the edges.
6. Reduce the heat to medium, add the minced garlic, and sauté for 1 minute until fragrant, being careful not to let it brown.
7. Squeeze the juice from the lemon directly over the broccoli, using about 2 tablespoons for a balanced acidity.
8. Season with salt and black pepper, stirring to coat the broccoli evenly.
9. Remove from heat and fold in the toasted pine nuts gently to maintain their crunch.
10. Transfer to a serving dish immediately to preserve the vibrant color and texture.

Offering a delightful contrast of textures—crisp-tender broccoli with buttery pine nuts—this dish bursts with zesty lemon and aromatic garlic. Serve it warm alongside grilled chicken or fish, or toss it into pasta for a light, flavorful meal that feels both nourishing and indulgent.

Broccoli and Mozzarella Calzones

A sophisticated twist on classic Italian fare, these broccoli and mozzarella calzones transform humble ingredients into an elegant handheld meal. With a golden, crisp crust enveloping a creamy, verdant filling, they offer both visual appeal and comforting flavor. Perfect for a casual dinner party or a refined weeknight supper, they balance rustic charm with polished execution.

Serving: 4 | Pre Time: 25 minutes | Cooking Time: 20 minutes

Ingredients

– All-purpose flour – 2 cups
– Warm water – ¾ cup
– Active dry yeast – 1 tsp
– Olive oil – 2 tbsp
– Salt – 1 tsp
– Broccoli florets – 2 cups
– Mozzarella cheese – 1 cup, shredded
– Garlic – 2 cloves, minced
– Egg – 1

Instructions

1. In a large bowl, combine the warm water and active dry yeast, letting it sit for 5 minutes until frothy.
2. Add the all-purpose flour, olive oil, and salt to the yeast mixture, stirring until a shaggy dough forms.
3. Knead the dough on a floured surface for 8 minutes until smooth and elastic, then place it in an oiled bowl, cover with a towel, and let rise in a warm spot for 1 hour until doubled in size.
4. While the dough rises, steam the broccoli florets for 5 minutes until tender-crisp, then chop them finely.
5. In a bowl, mix the chopped broccoli, shredded mozzarella cheese, and minced garlic until well combined.
6. Preheat your oven to 425°F and line a baking sheet with parchment paper.
7. Punch down the risen dough and divide it into 4 equal portions, rolling each into a 7-inch circle on a floured surface.
8. Spoon the broccoli and mozzarella mixture onto one half of each dough circle, leaving a ½-inch border.
9. Fold the dough over the filling, pressing the edges firmly to seal, then crimp with a fork to prevent leakage.
10. Beat the egg with 1 tablespoon of water and brush it over the calzones for a glossy finish.
11. Cut 3 small slits in the top of each calzone to allow steam to escape during baking.
12. Bake at 425°F for 18-20 minutes until the crust is golden brown and crisp.
13. Let the calzones cool for 5 minutes before serving to set the filling.

Vibrant and satisfying, these calzones boast a flaky, buttery crust that gives way to a molten, cheesy interior with pops of earthy broccoli. For an extra touch, serve them with a side of marinara sauce for dipping or pair with a light arugula salad to balance the richness. Their portable nature makes them ideal for picnics or elegant appetizers at gatherings.

Broccoli Pizza with Roasted Cherry Tomatoes

Merging the earthy depth of roasted broccoli with the sweet burst of cherry tomatoes, this elegant pizza transforms humble vegetables into a sophisticated centerpiece. The crisp, golden crust provides the perfect canvas for these vibrant, caramelized toppings, creating a dish that is as visually stunning as it is delicious. It’s a celebration of simplicity, where quality ingredients shine in perfect harmony.

Serving: 4 | Pre Time: 20 minutes | Cooking Time: 25 minutes

Ingredients

– Pizza dough – 1 lb
– Broccoli florets – 3 cups
– Cherry tomatoes – 2 cups
– Olive oil – 3 tbsp
– Garlic – 3 cloves, minced
– Mozzarella cheese – 8 oz, shredded
– Salt – 1 tsp
– Black pepper – ½ tsp
– Red pepper flakes – ¼ tsp

Instructions

1. Preheat your oven to 425°F (218°C).
2. Toss the broccoli florets and cherry tomatoes with 2 tablespoons of olive oil, ½ teaspoon of salt, and ¼ teaspoon of black pepper on a large baking sheet.
3. Roast the vegetables in the preheated oven for 15 minutes, or until the broccoli is tender and the tomatoes have burst slightly.
4. While the vegetables roast, roll out the pizza dough on a lightly floured surface to a 12-inch circle.
5. Transfer the rolled dough to a pizza stone or baking sheet lined with parchment paper.
6. Brush the dough evenly with the remaining 1 tablespoon of olive oil.
7. Sprinkle the minced garlic evenly over the oiled dough.
8. Distribute the shredded mozzarella cheese evenly over the garlic layer.
9. Once the roasted vegetables are ready, arrange them evenly over the cheese.
10. Season the assembled pizza with the remaining ½ teaspoon of salt, ¼ teaspoon of black pepper, and the red pepper flakes.
11. Bake the pizza in the oven at 425°F (218°C) for 10–12 minutes, until the crust is golden brown and the cheese is fully melted and bubbly.
12. Remove the pizza from the oven and let it rest for 5 minutes before slicing.

Notably, the finished pizza offers a delightful contrast: the crust provides a satisfying crunch that yields to a chewy interior, while the roasted broccoli adds a tender, almost nutty flavor that complements the sweet, jammy tomatoes. For a creative twist, drizzle with a balsamic reduction or top with fresh basil leaves just before serving to enhance its aromatic profile.

Sicilian Broccoli and Cauliflower Salad

Heralding the vibrant flavors of Southern Italy, this Sicilian Broccoli and Cauliflower Salad transforms humble cruciferous vegetables into a bright, sophisticated dish. With a zesty lemon vinaigrette and a sprinkle of toasted almonds, it offers a delightful interplay of textures and a refreshing crunch that’s perfect for any gathering. Elegant yet approachable, it’s a testament to how simple ingredients can create something truly memorable.

Serving: 4 | Pre Time: 15 minutes | Cooking Time: 10 minutes

Ingredients

– Broccoli – 1 head
– Cauliflower – 1 head
– Olive oil – ¼ cup
– Lemon juice – 3 tbsp
– Garlic – 2 cloves
– Salt – 1 tsp
– Black pepper – ½ tsp
– Almonds – ½ cup

Instructions

1. Preheat the oven to 400°F.
2. Cut the broccoli and cauliflower into small florets, each about 1 inch in size.
3. Place the florets on a baking sheet in a single layer to ensure even roasting.
4. Drizzle 2 tablespoons of olive oil over the florets and toss to coat evenly.
5. Roast the vegetables in the oven for 10 minutes, or until they are tender and lightly browned at the edges.
6. While the vegetables roast, mince the garlic cloves finely.
7. In a small bowl, whisk together the remaining 2 tablespoons of olive oil, lemon juice, minced garlic, salt, and black pepper until fully combined.
8. Toast the almonds in a dry skillet over medium heat for 3-4 minutes, stirring frequently until they are golden and fragrant, then chop them coarsely.
9. Transfer the roasted broccoli and cauliflower to a large mixing bowl.
10. Pour the lemon vinaigrette over the warm vegetables and toss gently to coat every piece.
11. Add the chopped toasted almonds to the bowl and toss once more to distribute evenly.
12. Let the salad sit at room temperature for 5 minutes to allow the flavors to meld.
Creating a harmonious blend, this salad boasts a crisp-tender texture from the roasted vegetables, balanced by the bright acidity of the lemon and the nutty crunch of almonds. Serve it as a vibrant side dish at a dinner party or pack it for a picnic, where its robust flavors only deepen with time, making it a versatile addition to any meal.

Broccoli Rabe with Olive Oil and Garlic

While its bold bitterness might intimidate some, broccoli rabe transforms into a dish of sophisticated simplicity when treated with care. Wilted in golden olive oil and fragrant garlic, its assertive edges soften into a verdant, savory delight that feels both rustic and refined. This quick sauté celebrates the vegetable’s essential character, making it an elegant yet effortless side for any table.

Serving: 4 | Prep Time: 5 minutes | Cooking Time: 10 minutes

Ingredients

– Broccoli rabe – 1 large bunch
– Extra-virgin olive oil – ¼ cup
– Garlic – 4 cloves
– Red pepper flakes – ¼ tsp
– Kosher salt – 1 tsp

Instructions

1. Trim and discard the tough, woody ends from the broccoli rabe stems.
2. Fill a large pot with water, bring it to a rolling boil over high heat, and add ½ teaspoon of kosher salt.
3. Submerge the broccoli rabe in the boiling water and blanch for exactly 90 seconds to tame its bitterness while preserving a vibrant green color.
4. Immediately transfer the blanched broccoli rabe to a bowl of ice water to halt the cooking process, then drain thoroughly and pat dry with paper towels.
5. Thinly slice 4 cloves of garlic.
6. Heat ¼ cup of extra-virgin olive oil in a large skillet over medium-low heat until it shimmers, about 2 minutes.
7. Add the sliced garlic and ¼ teaspoon of red pepper flakes to the oil, stirring constantly for 45–60 seconds until the garlic is fragrant and just beginning to turn golden at the edges.
8. Increase the heat to medium-high and add the drained broccoli rabe to the skillet, tossing to coat it evenly in the garlic-infused oil.
9. Sauté the broccoli rabe for 3–4 minutes, stirring occasionally, until the stems are tender-crisp and the leaves are wilted.
10. Season the dish with the remaining ½ teaspoon of kosher salt, toss once more, and remove from the heat.

Keenly balanced, the finished dish offers tender stems with a slight bite, cloaked in a glossy, garlicky oil that carries a subtle warmth. Its deep, earthy flavor pairs beautifully with grilled meats or can be tossed with al dente pasta and a shower of Parmesan for a simple yet satisfying main course.

Broccoli Frittata with Sun-Dried Tomatoes

On a crisp morning or leisurely weekend brunch, few dishes offer the effortless elegance and wholesome satisfaction of a broccoli frittata. This version, brightened with the tangy sweetness of sun-dried tomatoes, transforms simple ingredients into a stunning, protein-rich centerpiece that is as beautiful as it is delicious.

Serving: 4 | Pre Time: 10 minutes | Cooking Time: 20 minutes

Ingredients

– Large eggs – 8
– Whole milk – ¼ cup
– Grated Parmesan cheese – ½ cup
– Broccoli florets – 2 cups
– Sun-dried tomatoes (oil-packed) – ½ cup, drained and chopped
– Olive oil – 1 tbsp
– Salt – ½ tsp
– Black pepper – ¼ tsp

Instructions

1. Preheat your oven to 375°F (190°C).
2. In a large bowl, whisk together 8 large eggs and ¼ cup of whole milk until fully combined and slightly frothy.
3. Whisk in ½ cup of grated Parmesan cheese, ½ tsp of salt, and ¼ tsp of black pepper until evenly distributed.
4. Heat 1 tbsp of olive oil in a 10-inch oven-safe non-stick skillet over medium heat.
5. Add 2 cups of broccoli florets to the skillet and sauté for 5-7 minutes, until they turn bright green and are just tender.
6. Stir in ½ cup of chopped sun-dried tomatoes and cook for 1 more minute to warm them through.
7. Tip: For the fluffiest texture, ensure your skillet and ingredients are evenly heated before adding the egg mixture.
8. Pour the egg mixture from step 3 over the vegetables in the skillet, tilting the pan to distribute it evenly.
9. Cook undisturbed on the stovetop for 3-4 minutes, until the edges just begin to set.
10. Tip: Avoid stirring to allow a firm bottom to form, which helps the frittata release cleanly later.
11. Transfer the skillet to the preheated oven and bake for 12-15 minutes, until the center is fully set and the top is lightly golden.
12. Tip: Check for doneness by inserting a knife into the center; it should come out clean with no wet egg residue.
13. Remove the skillet from the oven using an oven mitt and let the frittata rest in the pan for 5 minutes.
14. Run a spatula around the edges to loosen it, then carefully slide or invert it onto a serving plate.
15. Slice the frittata into wedges and serve warm or at room temperature.

Perfectly set yet tender, this frittata boasts a creamy interior punctuated by the earthy crunch of broccoli and the intense, chewy bursts of sun-dried tomato. Its golden, slightly crisp exterior gives way to a rich, savory flavor enhanced by the nutty Parmesan. Present it on a rustic board with a simple arugula salad dressed in lemon vinaigrette for a complete, visually striking meal.

Broccoli Lasagna with Béchamel Sauce

Fusing the comforting layers of classic lasagna with the verdant freshness of broccoli, this elegant bake transforms humble ingredients into a sophisticated centerpiece. A velvety béchamel sauce envelops each tender noodle and crisp-tender floret, creating a harmonious balance of creamy richness and bright vegetal notes. Perfect for a cozy dinner party or a special family meal, this dish elevates the ordinary into something truly extraordinary.

Serving: 6 | Pre Time: 25 minutes | Cooking Time: 45 minutes

Ingredients

– Lasagna noodles – 12 sheets
– Broccoli florets – 4 cups
– Unsalted butter – 4 tbsp
– All-purpose flour – ¼ cup
– Whole milk – 3 cups
– Nutmeg – ¼ tsp
– Salt – 1 tsp
– Black pepper – ½ tsp
– Parmesan cheese – 1 cup, grated
– Mozzarella cheese – 2 cups, shredded

Instructions

1. Preheat your oven to 375°F (190°C).
2. Bring a large pot of salted water to a rolling boil and cook the lasagna noodles for 8 minutes until al dente, then drain and lay flat on a clean kitchen towel to prevent sticking.
3. Steam the broccoli florets over boiling water for 5 minutes until bright green and crisp-tender, then immediately transfer to an ice bath to halt cooking and preserve color.
4. In a medium saucepan over medium heat, melt the unsalted butter completely.
5. Whisk in the all-purpose flour and cook for 2 minutes until the mixture turns pale golden and smells nutty, stirring constantly to avoid burning.
6. Gradually pour in the whole milk while whisking vigorously to prevent lumps, then bring to a gentle simmer.
7. Reduce heat to low and cook the sauce for 5 minutes until thickened enough to coat the back of a spoon, stirring frequently.
8. Remove from heat and stir in the nutmeg, salt, and black pepper.
9. Spread a thin layer of the béchamel sauce over the bottom of a 9×13-inch baking dish.
10. Arrange 4 lasagna noodles in a single layer over the sauce.
11. Top with one-third of the steamed broccoli florets, one-third of the remaining béchamel sauce, and one-third of the Parmesan and mozzarella cheeses.
12. Repeat the layering process twice more, finishing with a final layer of cheeses.
13. Cover the dish tightly with aluminum foil and bake at 375°F (190°C) for 30 minutes.
14. Remove the foil and bake uncovered for an additional 15 minutes until the top is bubbly and golden brown with crisp edges.
15. Let the lasagna rest at room temperature for 10 minutes before slicing to allow the layers to set neatly.
Revel in the luxurious contrast of textures, from the silky béchamel to the al dente noodles and tender-crisp broccoli. The subtle nutmeg enhances the cheese’s richness without overpowering the vegetable’s natural sweetness. For a stunning presentation, garnish individual servings with extra Parmesan shavings and a drizzle of high-quality olive oil just before serving.

Grilled Broccoli with Italian Herbs

Beneath the gentle char of the grill lies a revelation: humble broccoli, transformed into a smoky, herbaceous masterpiece. This simple preparation elevates the cruciferous vegetable with the sun-drenched flavors of Italy, creating a side dish that is both rustic and refined. It’s a testament to how a few quality ingredients and a hot fire can produce something truly special.

Serving: 4 | Pre Time: 10 minutes | Cooking Time: 15 minutes

Ingredients

– Broccoli – 1 large head
– Olive oil – 3 tbsp
– Dried oregano – 1 tsp
– Dried thyme – ½ tsp
– Garlic powder – ½ tsp
– Kosher salt – 1 tsp
– Freshly ground black pepper – ½ tsp

Instructions

1. Preheat your grill to medium-high heat, aiming for a surface temperature of approximately 400°F.
2. Wash the broccoli head and pat it completely dry with paper towels to ensure proper charring.
3. Cut the broccoli into large florets, each about 2 to 3 inches long, keeping a portion of the stem attached for stability on the grill grates.
4. In a large mixing bowl, combine the olive oil, dried oregano, dried thyme, garlic powder, kosher salt, and black pepper.
5. Add the broccoli florets to the bowl and toss thoroughly until every piece is evenly coated with the herb-infused oil.
6. Place the coated broccoli florets directly onto the preheated grill grates in a single layer, ensuring they are not crowded.
7. Grill for 5-7 minutes, then use tongs to carefully flip each floret to cook the other side. Tip: Listen for a slight sizzle to confirm the grill is hot enough.
8. Continue grilling for another 5-7 minutes, or until the florets are tender when pierced with a fork and have developed distinct, dark char marks on multiple sides. Tip: Avoid moving the florets too often to allow those desirable grill marks to form.
9. Remove the grilled broccoli from the grill and transfer it to a serving platter. Tip: Let it rest for 2-3 minutes before serving to allow the flavors to settle.

Finished with a final sprinkle of flaky sea salt, the broccoli offers a delightful contrast of tender-crisp interiors and lightly smoky, caramelized edges. For a creative presentation, serve it atop a swipe of lemony ricotta or crumble over some tangy feta cheese to complement the robust Italian herbs.

Tuscan Broccoli Cake with Pecorino

Crafted with the rustic elegance of the Italian countryside, this Tuscan Broccoli Cake with Pecorino transforms humble ingredients into a sophisticated savory delight. Imagine tender broccoli florets nestled within a golden, cheesy batter, baked to perfection with a crisp, caramelized crust that whispers of sun-drenched hillsides and artisanal kitchens. It’s a versatile centerpiece, equally suited for a leisurely brunch or an elegant dinner party, where its rich flavors and comforting texture shine.

Serving: 6 | Pre Time: 20 minutes | Cooking Time: 45 minutes

Ingredients

– Broccoli – 1 head (about 1½ lbs)
– Eggs – 3
– All-purpose flour – 1 cup
– Whole milk – 1 cup
– Pecorino Romano cheese – 1 cup, grated
– Olive oil – 2 tbsp
– Baking powder – 1 tsp
– Salt – 1 tsp
– Black pepper – ½ tsp

Instructions

1. Preheat the oven to 375°F and grease a 9-inch round cake pan with 1 tbsp olive oil, ensuring even coverage to prevent sticking.
2. Trim the broccoli into small florets, steam them for 5 minutes until just tender but still bright green, then drain and pat dry completely to avoid a soggy cake.
3. In a large bowl, whisk together the eggs, milk, and remaining 1 tbsp olive oil until smooth and well combined.
4. Sift in the flour, baking powder, salt, and black pepper, then gently fold the mixture until no dry streaks remain, being careful not to overmix for a tender crumb.
5. Fold in the steamed broccoli florets and ¾ cup grated Pecorino Romano cheese, distributing them evenly throughout the batter.
6. Pour the batter into the prepared pan, smoothing the top with a spatula, and sprinkle the remaining ¼ cup Pecorino Romano cheese over the surface.
7. Bake at 375°F for 40–45 minutes, until the top is golden brown and a toothpick inserted into the center comes out clean, rotating the pan halfway through for even browning.
8. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool slightly before slicing, as this allows the structure to set for cleaner cuts.
Elegantly golden and aromatic, this cake boasts a moist, tender interior studded with broccoli, balanced by the sharp, salty bite of Pecorino. Serve it warm, sliced into wedges alongside a crisp arugula salad, or at room temperature as a portable picnic treat that captures the essence of Tuscan simplicity.

Broccoli and Ricotta Cannelloni

While many associate cannelloni with rich meat fillings, this elegant vegetarian version transforms humble broccoli and creamy ricotta into a sophisticated baked pasta dish that’s both comforting and refined. Wrapped in tender pasta tubes and baked under a blanket of golden, bubbling cheese, it’s a celebration of simple ingredients elevated through careful preparation.

Serving: 6 | Pre Time: 25 minutes | Cooking Time: 35 minutes

Ingredients

– Cannelloni tubes – 12
– Broccoli florets – 1 lb
– Ricotta cheese – 15 oz
– Egg – 1
– Nutmeg – ¼ tsp
– Salt – 1 tsp
– Black pepper – ½ tsp
– Olive oil – 2 tbsp
– Garlic cloves – 2
– Marinara sauce – 24 oz
– Mozzarella cheese – 8 oz
– Parmesan cheese – ½ cup

Instructions

1. Preheat the oven to 375°F.
2. Bring a large pot of salted water to a boil.
3. Add the broccoli florets to the boiling water and cook for 4 minutes until bright green and tender-crisp.
4. Drain the broccoli and immediately transfer it to a bowl of ice water to stop the cooking process and preserve its vibrant color.
5. Finely chop the cooled broccoli.
6. Mince the garlic cloves.
7. Heat the olive oil in a small skillet over medium heat.
8. Add the minced garlic and sauté for 1 minute until fragrant, being careful not to let it brown.
9. In a large mixing bowl, combine the chopped broccoli, ricotta cheese, egg, nutmeg, salt, black pepper, and sautéed garlic.
10. Mix until fully incorporated.
11. Spoon the broccoli-ricotta filling into a piping bag or a large resealable plastic bag with one corner snipped off for easier filling of the tubes.
12. Pipe the filling evenly into each of the 12 cannelloni tubes.
13. Spread 1 cup of the marinara sauce in the bottom of a 9×13-inch baking dish.
14. Arrange the filled cannelloni tubes in a single layer over the sauce.
15. Pour the remaining marinara sauce evenly over the top of the cannelloni.
16. Shred the mozzarella cheese.
17. Sprinkle the shredded mozzarella and grated Parmesan cheese over the sauce.
18. Cover the baking dish tightly with aluminum foil.
19. Bake, covered, for 25 minutes.
20. Remove the foil and bake for an additional 10 minutes until the cheese is golden and bubbly.
21. Let the cannelloni rest for 5 minutes before serving to allow the filling to set.

Resulting in a beautifully balanced dish, the tender pasta gives way to a creamy, herbaceous filling where the broccoli retains a slight bite, contrasting with the smooth ricotta. Rich, savory notes from the garlic and nutmeg are complemented by the tangy tomato sauce and molten cheese topping. For a striking presentation, serve individual portions garnished with fresh basil leaves and a drizzle of high-quality olive oil.

Broccoli Bruschetta with Balsamic Glaze

Picturing a vibrant appetizer that marries rustic Italian charm with garden-fresh produce, this Broccoli Bruschetta with Balsamic Glaze transforms humble ingredients into an elegant starter. Perfect for entertaining or a light meal, it features roasted broccoli atop crisp bread, finished with a sweet-tangy glaze that elevates every bite.

Serving: 4 | Pre Time: 10 minutes | Cooking Time: 20 minutes

Ingredients

– Broccoli florets – 3 cups
– Olive oil – 2 tbsp
– Salt – ½ tsp
– Baguette – 1 loaf
– Balsamic vinegar – ¼ cup
– Honey – 1 tbsp
– Garlic – 2 cloves
– Parmesan cheese – ¼ cup, grated

Instructions

1. Preheat the oven to 400°F and line a baking sheet with parchment paper.
2. Toss the broccoli florets with 1 tbsp olive oil and ½ tsp salt in a bowl until evenly coated.
3. Spread the broccoli in a single layer on the baking sheet and roast for 15–18 minutes, until tender and lightly charred at the edges.
4. While the broccoli roasts, slice the baguette into ½-inch thick pieces and brush each slice with the remaining 1 tbsp olive oil.
5. Place the bread slices on a separate baking sheet and toast in the oven for 5–7 minutes, until golden and crisp.
6. In a small saucepan over medium heat, combine the balsamic vinegar and honey, stirring constantly until the mixture thickens to a syrup consistency, about 3–5 minutes.
7. Remove the balsamic glaze from the heat and let it cool slightly to prevent it from being too runny.
8. Rub each toasted bread slice with a peeled garlic clove for a subtle aromatic flavor.
9. Top each slice with a generous portion of the roasted broccoli.
10. Drizzle the balsamic glaze evenly over the broccoli-topped bruschetta.
11. Sprinkle the grated Parmesan cheese over the assembled bruschetta.
12. Serve immediately while the bread is still crisp and the broccoli is warm.

Vibrant in both color and taste, this dish offers a delightful contrast between the crunchy bread and tender, caramelized broccoli. The balsamic glaze adds a glossy sweetness that balances the savory Parmesan, making it perfect for pairing with a crisp white wine or as a standout addition to a brunch spread.

Broccoli Tagliatelle with Capers and Olives

Just when you need a vibrant, effortless meal that feels both nourishing and sophisticated, this Broccoli Tagliatelle with Capers and Olives delivers. It’s a dish where fresh, crisp broccoli florets mingle with briny capers and rich olives, all draped over silky tagliatelle in a light, garlic-infused olive oil sauce. Elegant enough for a dinner party yet simple enough for a weeknight, it’s a celebration of bright, balanced flavors that come together in mere minutes.

Serving: 4 | Pre Time: 10 minutes | Cooking Time: 15 minutes

Ingredients

– Tagliatelle – 12 oz
– Broccoli – 1 head, cut into florets
– Garlic – 3 cloves, minced
– Capers – 2 tbsp, drained
– Kalamata olives – ½ cup, pitted and halved
– Olive oil – ¼ cup
– Salt – 1 tsp
– Black pepper – ½ tsp
– Lemon – 1, juiced

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the tagliatelle and cook according to package instructions until al dente, about 8–10 minutes, stirring occasionally to prevent sticking.
3. While the pasta cooks, heat the olive oil in a large skillet over medium heat until shimmering, about 2 minutes.
4. Add the minced garlic and sauté for 1 minute until fragrant but not browned, stirring constantly to avoid burning.
5. Add the broccoli florets to the skillet and cook for 5–7 minutes, stirring occasionally, until they are bright green and tender-crisp with slight char marks.
6. Stir in the capers and Kalamata olives, cooking for an additional 2 minutes to warm through and meld the flavors.
7. Drain the cooked tagliatelle, reserving ½ cup of the pasta water.
8. Add the drained tagliatelle to the skillet with the broccoli mixture, tossing to combine thoroughly.
9. Pour in the lemon juice and ¼ cup of the reserved pasta water, tossing continuously for 1–2 minutes until the sauce lightly coats the pasta, adding more water if needed for a silky consistency.
10. Season with salt and black pepper, tossing once more to distribute evenly, then remove from heat.
11. Let the pasta rest for 2 minutes off the heat to allow the flavors to deepen before serving.
Lusciously textured, this dish offers a delightful contrast between the tender tagliatelle and the crisp-tender broccoli, with the capers and olives providing bursts of salty, briny depth. For a creative twist, top it with a sprinkle of toasted breadcrumbs or serve alongside a crisp white wine to elevate the meal into a memorable dining experience.

Conclusion

Ultimately, this collection brings the heart of Italy to your kitchen with 33 creative broccoli dishes. We hope you’re inspired to try a new recipe, share your favorite in the comments below, and pin this article to your Pinterest boards for easy access. Happy cooking!