24 Delicious Broccolini Dinner Recipes for Cozy Evenings

There’s something wonderfully comforting about a cozy evening meal, and broccolini is the perfect star for those warm, satisfying dinners. Whether you’re craving quick skillet dishes, hearty pasta, or roasted perfection, this versatile veggie brings freshness and flavor to your table. Dive into these 24 delicious recipes and find your new favorite way to enjoy broccolini—your taste buds will thank you!

Lemon Garlic Broccolini Pasta

Maybe you’re craving something bright, fresh, and ready in a flash. This lemon garlic broccolini pasta is exactly that—a vibrant, garlicky dish that feels fancy but comes together effortlessly on a busy weeknight.

Ingredients

• Broccolini – 1 bunch
• Pasta – 8 oz
• Garlic – 4 cloves
• Lemon – 1
• Olive oil – 3 tbsp
• Red pepper flakes – ½ tsp
• Salt – 1 tsp
• Parmesan cheese – ½ cup, grated

Instructions

1. Bring a large pot of salted water to a boil over high heat.
2. Add the pasta and cook for 9 minutes, or until al dente.
3. While the pasta cooks, trim the broccolini and chop the garlic cloves finely.
4. Heat 2 tablespoons of olive oil in a large skillet over medium heat.
5. Add the broccolini and sauté for 4–5 minutes, until bright green and slightly tender.
6. Push the broccolini to one side of the skillet and add the remaining 1 tablespoon of olive oil.
7. Add the chopped garlic and red pepper flakes to the oil and cook for 1 minute, stirring constantly to prevent burning.
8. Zest the lemon and set the zest aside.
9. Juice the lemon and add the juice to the skillet, stirring to combine with the broccolini and garlic.
10. Drain the cooked pasta, reserving ½ cup of pasta water.
11. Add the drained pasta to the skillet with the broccolini mixture.
12. Pour in ¼ cup of the reserved pasta water and toss everything together over low heat for 1–2 minutes, until the sauce lightly coats the pasta.
13. Turn off the heat and stir in the grated Parmesan cheese and reserved lemon zest.

Now you’ve got a dish that’s perfectly balanced—tender pasta with crisp-tender broccolini, a zesty lemon kick, and a gentle heat from the red pepper flakes. Serve it straight from the skillet, maybe with an extra sprinkle of Parmesan and a side of crusty bread to soak up every last bit of that garlicky sauce.

Honey Soy Glazed Broccolini with Tofu

Feeling like you need a quick, healthy dinner that actually tastes amazing? This honey soy glazed broccolini with tofu comes together in minutes and delivers that perfect sweet-savory combo. You’re going to love how simple and satisfying it is.

Ingredients

Broccolini – 1 bunch
Tofu – 14 oz block
Soy sauce – 3 tbsp
Honey – 2 tbsp
Olive oil – 2 tbsp
Garlic – 2 cloves
Red pepper flakes – ½ tsp

Instructions

1. Press the tofu between paper towels with a heavy pan for 15 minutes to remove excess water.
2. Cut the pressed tofu into 1-inch cubes.
3. Mince the garlic cloves finely.
4. Heat 1 tablespoon olive oil in a large skillet over medium-high heat.
5. Add tofu cubes and cook for 6-8 minutes, turning occasionally until golden brown on all sides.
6. Remove tofu from skillet and set aside.
7. Add remaining 1 tablespoon olive oil to the same skillet.
8. Add broccolini and cook for 4 minutes, stirring occasionally.
9. Add minced garlic and red pepper flakes, cooking for 1 minute until fragrant.
10. Pour in soy sauce and honey, stirring to combine.
11. Return tofu to the skillet, tossing to coat everything in the glaze.
12. Cook for 2-3 more minutes until the sauce thickens and glazes the ingredients.
13. Remove from heat and serve immediately.

Mmm, that glossy honey soy glaze clings perfectly to the tender-crisp broccolini and crispy tofu cubes. The sweet-salty balance with that subtle garlic heat makes every bite irresistible. Try serving it over steamed rice or quinoa to soak up every last drop of that delicious sauce.

Creamy Broccolini and Mushroom Risotto

You know those cozy nights when you want something comforting but still fresh? This creamy broccolini and mushroom risotto hits all the right notes—it’s rich, satisfying, and packed with veggie goodness.

Ingredients

Broccolini – 1 bunch
Cremini mushrooms – 8 oz
Arborio rice – 1½ cups
Chicken broth – 4 cups
White wine – ½ cup
Yellow onion – 1 medium
Garlic – 3 cloves
Parmesan cheese – ½ cup grated
Butter – 3 tbsp
Olive oil – 2 tbsp

Instructions

1. Chop the broccolini into 1-inch pieces and slice the mushrooms.
2. Dice the onion and mince the garlic.
3. Heat 2 tablespoons of olive oil in a large pot over medium heat.
4. Add the mushrooms and cook for 6-8 minutes until golden brown and any liquid has evaporated.
5. Add the onion and cook for 4 minutes until translucent.
6. Stir in the garlic and cook for 1 minute until fragrant.
7. Add the Arborio rice and toast for 2 minutes, stirring constantly.
8. Pour in the white wine and cook until fully absorbed, about 2 minutes.
9. Tip: Keep your broth warm in a separate saucepan—adding hot liquid helps the rice cook evenly.
10. Add 1 cup of warm chicken broth and stir continuously until absorbed.
11. Continue adding broth ½ cup at a time, stirring until each addition is absorbed before adding the next.
12. After 15 minutes of adding broth, stir in the broccolini.
13. Tip: Don’t rush the broth additions—slow absorption creates the creamiest texture.
14. Continue adding remaining broth until rice is tender but still slightly firm, about 20-22 minutes total.
15. Remove from heat and stir in butter and Parmesan cheese.
16. Tip: Let the risotto rest for 2 minutes off heat before serving—this allows the flavors to meld.
17. Season with salt and pepper to taste.

The risotto turns out luxuriously creamy with tender-crisp broccolini and earthy mushrooms. I love serving it with extra Parmesan shavings and a drizzle of olive oil for a restaurant-worthy finish.

Broccolini and Sausage Stuffed Shells

When you want a comforting pasta dish that feels fancy but comes together easily, these stuffed shells hit the spot. They’re packed with savory sausage and tender broccolini, all wrapped up in jumbo pasta shells and smothered in marinara and cheese. You’ll love how the flavors meld together while baking into a bubbly, golden-brown masterpiece.

Ingredients

Jumbo pasta shells – 24 shells
Italian sausage – 1 lb
Broccolini – 1 bunch
Marinara sauce – 3 cups
Shredded mozzarella cheese – 2 cups
Ricotta cheese – 1 cup
Parmesan cheese – ½ cup
Olive oil – 2 tbsp
Salt – 1 tsp
Black pepper – ½ 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 and cook for 9 minutes until al dente.
4. Drain the shells and arrange them in a single layer on a baking sheet to prevent sticking.
5. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat.
6. Remove Italian sausage from casings and add to the skillet.
7. Cook sausage for 6-8 minutes, breaking it into small crumbles with a wooden spoon.
8. Transfer cooked sausage to a bowl, leaving 1 tablespoon of drippings in the skillet.
9. Chop broccolini into ½-inch pieces, including the florets and tender stems.
10. Add broccolini to the skillet and sauté for 4 minutes until bright green and slightly tender.
11. Combine cooked sausage, broccolini, ricotta cheese, 1 cup of mozzarella, and Parmesan in a large mixing bowl.
12. Season the mixture with 1 teaspoon of salt and ½ teaspoon of black pepper.
13. Spread 1 cup of marinara sauce evenly across the bottom of a 9×13 inch baking dish.
14. Stuff each pasta shell with approximately 2 tablespoons of the sausage and broccolini filling.
15. Arrange stuffed shells in a single layer in the prepared baking dish.
16. Pour remaining 2 cups of marinara sauce over the stuffed shells.
17. Sprinkle remaining 1 cup of mozzarella cheese evenly over the top.
18. Cover the baking dish tightly with aluminum foil.
19. Bake covered for 25 minutes.
20. Remove foil and bake for an additional 10 minutes until cheese is bubbly and lightly browned.
21. Let the stuffed shells rest for 5 minutes before serving. Keep in mind that letting pasta dishes rest helps the sauces thicken and makes serving cleaner. Knowing when your broccolini is perfectly cooked makes all the difference—you want it bright green with a slight crunch. Kitchen tip: slightly undercooking the pasta shells ensures they hold their shape during stuffing and baking. Keep these shells in mind for your next dinner party—the tender pasta gives way to a hearty filling, while the melted cheese creates that perfect pull with every bite. Serve them alongside a crisp green salad or with garlic bread for dipping into any extra sauce.

Spicy Broccolini Stir-Fry with Cashews

Getting dinner on the table doesn’t have to be complicated when you’ve got this vibrant stir-fry in your back pocket. It’s the kind of quick, flavor-packed dish that makes weeknights feel special without any fuss. You’ll love how the spicy kick and crunchy cashews come together in minutes.

Ingredients

Broccolini – 1 lb
Vegetable oil – 2 tbsp
Garlic – 3 cloves
Red pepper flakes – ½ tsp
Soy sauce – 2 tbsp
Cashews – ½ cup

Instructions

1. Wash the broccolini thoroughly under cold running water.
2. Trim about ½ inch off the bottom of each broccolini stem.
3. Heat vegetable oil in a large skillet or wok over medium-high heat until it shimmers.
4. Add broccolini to the hot oil and cook for 3 minutes, stirring occasionally.
5. Mince garlic cloves finely while the broccolini cooks.
6. Add minced garlic and red pepper flakes to the skillet.
7. Cook for 1 minute until fragrant, stirring constantly to prevent burning.
8. Pour soy sauce evenly over the broccolini mixture.
9. Add cashews to the skillet.
10. Continue cooking for 2 more minutes, stirring frequently to coat everything in the sauce.
11. Remove from heat when broccolini stems are tender-crisp and bright green.
12. Transfer immediately to a serving dish.

Nothing beats the satisfying crunch of those toasted cashews against the tender broccolini. The spicy garlic sauce clings perfectly to every surface, making each bite more addictive than the last. Try serving it over steamed rice or tossing it with noodles for a complete meal that’ll have everyone asking for seconds.

Sheet Pan Chicken and Broccolini

Kind of amazing how one pan can create such a delicious dinner, right? You just toss everything together, pop it in the oven, and end up with a complete meal that’s full of flavor and super easy to clean up. This sheet pan chicken and broccolini is about to become your new weeknight hero.

Ingredients

Chicken thighs – 1.5 lbs
Broccolini – 1 bunch
Olive oil – 3 tbsp
Garlic powder – 1 tsp
Salt – 1 tsp
Black pepper – ½ tsp
Lemon – 1

Instructions

1. Preheat your oven to 425°F.
2. Pat the chicken thighs completely dry with paper towels.
3. Place the chicken thighs and broccolini on a large, rimmed baking sheet.
4. Drizzle the olive oil evenly over the chicken and broccolini.
5. Sprinkle the garlic powder, salt, and black pepper over everything.
6. Use your hands to toss the broccolini and rub the seasoning into the chicken, ensuring everything is well coated.
7. Arrange the chicken thighs skin-side up and spread the broccolini in a single layer around them.
8. Roast in the preheated oven for 25 minutes.
9. Cut the lemon in half.
10. Squeeze the juice from one lemon half evenly over the chicken and broccolini.
11. Return the pan to the oven and roast for another 5-10 minutes, until the chicken skin is crispy and golden brown and the broccolini stems are tender when pierced with a fork.
12. Remove the pan from the oven and let the chicken rest for 5 minutes before serving.

Hearty and satisfying, the chicken turns out incredibly juicy with that perfectly crisp skin, while the broccolini gets tender with slightly charred, flavorful tips. Squeeze the remaining lemon half over your plate right before eating for a bright, fresh zing, or try serving it over a bed of creamy polenta to soak up all the delicious pan juices.

Broccolini and Chickpea Salad with Feta

Vivid green broccolini and creamy chickpeas come together in this effortless salad that’s perfect for busy weeknights or meal prep. You’ll love how the salty feta and zesty lemon dressing brighten everything up. It’s a satisfying, no-fuss dish that feels both wholesome and indulgent.

Ingredients

Broccolini – 1 bunch
Chickpeas – 1 (15 oz) can
Feta cheese – ½ cup crumbled
Olive oil – 3 tbsp
Lemon juice – 2 tbsp
Salt – ½ tsp
Black pepper – ¼ tsp

Instructions

1. Preheat your oven to 425°F.
2. Rinse the broccolini under cold water and pat it completely dry with paper towels.
3. Trim about ½ inch off the broccolini stems.
4. Toss the broccolini with 1 tablespoon of olive oil on a baking sheet.
5. Roast the broccolini for 12–15 minutes until the stems are tender and the florets are lightly charred.
6. Drain and rinse the chickpeas in a colander while the broccolini roasts.
7. Pat the chickpeas dry with a paper towel to help them crisp if desired.
8. Whisk together the remaining 2 tablespoons of olive oil, lemon juice, salt, and black pepper in a large bowl.
9. Let the roasted broccolini cool for 5 minutes after removing it from the oven.
10. Chop the broccolini into 1-inch pieces.
11. Add the broccolini and chickpeas to the bowl with the dressing.
12. Toss everything gently until evenly coated.
13. Crumble the feta cheese over the salad.
14. Gently fold the feta into the salad just until combined.
Light and vibrant, this salad balances tender-crisp broccolini with creamy chickpeas and briny feta. The lemon dressing adds a fresh zing that makes each bite pop. Try serving it over quinoa for a heartier meal or alongside grilled chicken for extra protein.

Roasted Broccolini and Cauliflower Tacos

Zesty roasted vegetables make the perfect taco filling when you’re craving something fresh yet satisfying. You’ll love how the crispy edges and tender centers of broccolini and cauliflower soak up all those delicious seasonings. These come together so quickly and make for a fantastic meatless meal that even carnivores will enjoy.

Ingredients

• Broccolini – 1 bunch
• Cauliflower – 1 small head
• Olive oil – 2 tbsp
• Chili powder – 1 tsp
• Cumin – ½ tsp
• Garlic powder – ½ tsp
• Corn tortillas – 8
• Lime – 1
• Cilantro – ¼ cup

Instructions

1. Preheat your oven to 425°F and line a baking sheet with parchment paper.
2. Cut the broccolini into 2-inch pieces and break the cauliflower into small florets.
3. Toss the vegetables with olive oil, chili powder, cumin, and garlic powder until evenly coated.
4. Spread the vegetables in a single layer on the baking sheet, making sure they don’t overlap.
5. Roast for 18-20 minutes until the edges are crispy and browned.
6. While vegetables roast, warm the corn tortillas directly over a gas flame for 15-20 seconds per side until lightly charred.
7. Transfer the roasted vegetables to a serving bowl and squeeze the juice of one lime over them.
8. Fill each warm tortilla with the vegetable mixture and top with fresh cilantro.

Mmm, you get this amazing contrast between the crispy roasted vegetable edges and their soft, tender centers. The smoky spices pair perfectly with the bright lime and fresh cilantro. Try serving these with a quick avocado crema or pickled red onions for extra texture and flavor.

Broccolini and Ricotta Cannelloni

Craving something cozy but impressive for dinner? This broccolini and ricotta cannelloni comes together with minimal fuss but delivers maximum comfort. You’ll love how the creamy filling and tender pasta create the perfect weeknight meal.

Ingredients

• Cannelloni tubes – 12
• Broccolini – 1 bunch
• Ricotta cheese – 15 oz
• Egg – 1
• Garlic cloves – 2
• Olive oil – 2 tbsp
• Marinara sauce – 24 oz
• Mozzarella cheese – 1 cup shredded
• Salt – ½ tsp
• Black pepper – ¼ tsp

Instructions

1. Preheat your oven to 375°F.
2. Bring a large pot of salted water to a rolling boil.
3. Chop the broccolini into ½-inch pieces, including the stems.
4. Mince the garlic cloves finely.
5. Heat 1 tablespoon olive oil in a skillet over medium heat for 1 minute.
6. Sauté the broccolini for 5 minutes until bright green and slightly tender.
7. Add the minced garlic and cook for 1 more minute until fragrant.
8. Transfer the broccolini mixture to a large mixing bowl and let cool for 5 minutes.
9. Add the ricotta, egg, ½ teaspoon salt, and ¼ teaspoon black pepper to the bowl.
10. Mix everything together until fully combined.
11. Cook the cannelloni tubes in the boiling water for 8 minutes until pliable but still firm.
12. Drain the pasta and rinse with cool water to stop the cooking process.
13. Spread 1 cup marinara sauce evenly across the bottom of a 9×13 inch baking dish.
14. Fill each cannelloni tube with the ricotta mixture using a piping bag or small spoon.
15. Arrange the filled tubes in a single layer in the baking dish.
16. Pour the remaining marinara sauce over the top of the cannelloni.
17. Sprinkle the shredded mozzarella evenly over the sauce.
18. Bake uncovered for 25 minutes until the cheese is golden and bubbly.
19. Let rest for 5 minutes before serving to allow the filling to set.

Here’s the best part—the broccolini keeps its slight crunch against the creamy ricotta, while the crispy cheese top adds wonderful texture. Try serving it with a simple arugula salad to cut through the richness, or double the recipe for an impressive potluck dish that always disappears fast.

Parmesan Crusted Broccolini Frittata

Ready for a brunch that feels fancy but comes together in no time? This parmesan crusted broccolini frittata is your new go-to. You get crispy edges, tender veggies, and cheesy goodness all in one pan.

Ingredients

Broccolini – 1 bunch
Eggs – 6
Parmesan cheese – ½ cup, grated
Olive oil – 2 tbsp
Salt – ½ tsp
Black pepper – ¼ tsp

Instructions

1. Preheat your oven to 375°F.
2. Trim the tough ends from the broccolini and chop into 1-inch pieces.
3. Heat 1 tablespoon of olive oil in a 10-inch oven-safe skillet over medium heat.
4. Add the broccolini to the skillet and sauté for 4-5 minutes until bright green and slightly tender.
5. Tip: Don’t overcrowd the pan—this ensures the broccolini gets a nice sear instead of steaming.
6. In a medium bowl, whisk the eggs with salt and black pepper until fully combined and slightly frothy.
7. Pour the egg mixture evenly over the broccolini in the skillet.
8. Sprinkle the grated parmesan cheese evenly over the top of the eggs.
9. Cook on the stovetop for 3-4 minutes until the edges just begin to set.
10. Transfer the skillet to the preheated oven and bake for 12-15 minutes until the center is fully set and the top is golden brown.
11. Tip: Use an oven mitt to handle the hot skillet—the handle will be very hot after baking.
12. Remove the frittata from the oven and let it rest in the skillet for 5 minutes before slicing.
13. Tip: Letting it rest helps the frittata hold its shape when you cut into it.
14. Slice into wedges and serve warm. The frittata has a crisp, cheesy crust with a fluffy interior and tender broccolini throughout. Try serving it with a simple arugula salad or alongside toasted sourdough for a complete meal.

Broccolini and Shrimp Scampi

Dinner just got a whole lot easier with this quick and delicious meal. You’ll love how the tender broccolini and juicy shrimp come together in a garlicky butter sauce. It’s the perfect weeknight dinner that feels fancy but comes together in minutes.

Ingredients

Broccolini – 1 bunch
Shrimp – 1 lb
Butter – 4 tbsp
Garlic – 4 cloves
Lemon – 1
Red pepper flakes – ½ tsp
Salt – 1 tsp
Black pepper – ½ tsp
Pasta – 8 oz

Instructions

1. Bring a large pot of salted water to a boil over high heat.
2. Add 8 oz of pasta to the boiling water and cook for 9-11 minutes until al dente.
3. While pasta cooks, pat 1 lb of shrimp dry with paper towels to ensure they sear properly.
4. Heat 2 tbsp butter in a large skillet over medium-high heat until foaming.
5. Add shrimp in a single layer and cook for 2 minutes per side until pink and opaque.
6. Remove shrimp from skillet and set aside.
7. Add remaining 2 tbsp butter to the same skillet over medium heat.
8. Mince 4 cloves of garlic and add to the melted butter, cooking for 1 minute until fragrant.
9. Add 1 bunch of broccolini to the skillet and cook for 4-5 minutes until bright green and tender-crisp.
10. Stir in ½ tsp red pepper flakes, 1 tsp salt, and ½ tsp black pepper.
11. Return cooked shrimp to the skillet.
12. Squeeze juice from 1 lemon over the mixture.
13. Drain cooked pasta, reserving ½ cup of pasta water.
14. Add pasta to the skillet along with ¼ cup of reserved pasta water.
15. Toss everything together until the sauce coats the pasta evenly.

Butter sauce clings perfectly to every strand of pasta, while the broccolini adds a satisfying crunch against the tender shrimp. Try serving it with crusty bread to soak up every last bit of that garlicky lemon sauce, or top with fresh parsley for a pop of color.

Broccolini and Pesto Flatbread

Tired of the same old pizza night? This broccolini and pesto flatbread is your new go-to for something fresh and fuss-free. You get crispy crust, tender greens, and that herby punch of pesto in every bite—perfect for when you want impressive flavor without the effort.

Ingredients

Pre-made pizza dough – 1 lb
Broccolini – 1 bunch
Pesto – ½ cup
Mozzarella cheese – 1 cup, shredded
Olive oil – 1 tbsp
Salt – ½ tsp
Black pepper – ¼ tsp

Instructions

1. Preheat your oven to 425°F and place a baking sheet inside to heat up.
2. Stretch the pre-made pizza dough into a 12-inch oval on a piece of parchment paper.
3. Brush the dough evenly with 1 tablespoon of olive oil, going all the way to the edges for a crispier crust.
4. Spread ½ cup of pesto over the dough, leaving a ½-inch border around the edges.
5. Trim the tough ends from 1 bunch of broccolini and chop the rest into 1-inch pieces.
6. Toss the broccolini with ½ teaspoon of salt and ¼ teaspoon of black pepper in a bowl.
7. Scatter the seasoned broccolini evenly over the pesto-covered dough.
8. Sprinkle 1 cup of shredded mozzarella cheese on top of the broccolini.
9. Carefully slide the parchment paper with the flatbread onto the preheated baking sheet.
10. Bake for 12–15 minutes, until the crust is golden brown and the cheese is bubbly and lightly spotted.
11. Let the flatbread rest for 3 minutes before slicing to allow the cheese to set slightly.
12. Use a pizza cutter or sharp knife to slice into 8 pieces and serve immediately. Ooh, that first bite—crispy, chewy crust meets tender broccolini and melty cheese, with pesto adding a bright, garlicky kick. Try drizzling with a little extra pesto after baking or serving with a side of marinara for dipping; it’s equally great as a weeknight dinner or sliced small for party appetizers.

Grilled Broccolini and Lemon Quinoa Bowl

Keeping things simple and delicious is my motto, especially when you want something healthy that doesn’t taste like a chore. This grilled broccolini and lemon quinoa bowl is exactly that—a vibrant, satisfying meal that comes together with minimal effort but delivers maximum flavor.

Ingredients

Quinoa – 1 cup
Water – 2 cups
Broccolini – 1 bunch
Olive oil – 2 tbsp
Lemon – 1
Salt – ½ tsp

Instructions

1. Rinse 1 cup of quinoa under cold water in a fine-mesh strainer for 1 minute to remove any bitterness.
2. Combine the rinsed quinoa and 2 cups of water in a medium saucepan and bring to a boil over high heat.
3. Reduce the heat to low, cover the saucepan, and simmer the quinoa for 15 minutes until all the water is absorbed.
4. Remove the saucepan from the heat and let the quinoa sit covered for 5 minutes to steam and become fluffy.
5. While the quinoa cooks, preheat your grill or grill pan to medium-high heat (400°F).
6. Toss 1 bunch of broccolini with 1 tablespoon of olive oil until evenly coated.
7. Place the broccolini on the preheated grill and cook for 3-4 minutes per side until tender with visible char marks.
8. Transfer the grilled broccolini to a cutting board and chop it into 1-inch pieces.
9. Fluff the cooked quinoa with a fork and stir in the chopped broccolini.
10. Zest the entire lemon and juice half of it directly into the quinoa mixture.
11. Drizzle the remaining 1 tablespoon of olive oil over the bowl and sprinkle with ½ teaspoon of salt.
12. Gently toss everything together until well combined.

This bowl has a wonderful contrast of textures—the fluffy quinoa pairs perfectly with the tender-crisp broccolini and those smoky grill marks. The bright lemon zest and juice cut through beautifully, making it feel fresh and light. Try topping it with a soft-boiled egg or some crumbled feta for an extra protein boost that takes it to the next level.

Creamy Broccolini Alfredo Pizza

Tired of the same old pizza night? This creamy broccolini alfredo pizza is about to become your new favorite. You get crispy crust, tender greens, and that luxurious sauce all in one delicious bite.

Ingredients

Pizza dough – 1 lb
Broccolini – 1 bunch
Heavy cream – 1 cup
Parmesan cheese – 1 cup, grated
Garlic – 2 cloves, minced
Olive oil – 1 tbsp
Salt – ½ tsp
Black pepper – ¼ tsp

Instructions

1. Preheat your oven to 475°F and place a pizza stone or baking sheet inside to heat for 30 minutes.
2. Stretch the pizza dough into a 12-inch circle on a floured surface. Tip: Let the dough rest at room temperature for 30 minutes first—it’ll be easier to shape.
3. Trim the broccolini and cut into 1-inch pieces, including the stems.
4. Heat olive oil in a skillet over medium heat and sauté minced garlic for 1 minute until fragrant.
5. Add broccolini to the skillet and cook for 4 minutes, stirring occasionally, until bright green and slightly tender.
6. Pour heavy cream into the skillet and bring to a simmer over medium-low heat.
7. Stir in grated parmesan cheese until melted and smooth, about 2 minutes.
8. Season the sauce with salt and black pepper, then remove from heat.
9. Spread the broccolini alfredo mixture evenly over the prepared pizza dough, leaving a ½-inch border. Tip: Go light on the sauce—too much can make the crust soggy.
10. Transfer the pizza to the preheated pizza stone and bake for 12–14 minutes until the crust is golden and crisp. Tip: Rotate the pizza halfway through for even browning.
11. Remove from oven and let cool for 2 minutes before slicing. Get ready for a creamy, savory slice with just the right crunch. The broccolini adds a fresh bite that balances the rich sauce perfectly—try topping with red pepper flakes for a spicy kick.

Teriyaki Broccolini and Beef Bowls

Aren’t you always looking for a dinner that comes together fast but still feels special? These teriyaki bowls are exactly that—savory, satisfying, and ready in no time. You’ll love how the sweet-salty sauce coats everything perfectly.

Ingredients

Broccolini – 1 bunch
Beef sirloin – 1 lb, thinly sliced
Soy sauce – ¼ cup
Brown sugar – 2 tbsp
Garlic – 2 cloves, minced
Ginger – 1 tsp, grated
Cornstarch – 1 tbsp
Water – 2 tbsp
Cooked white rice – 4 cups
Sesame seeds – 1 tsp

Instructions

1. Heat a large skillet over medium-high heat.
2. Add the broccolini and cook for 4 minutes, until bright green and slightly tender.
3. Remove the broccolini from the skillet and set it aside.
4. Add the beef to the same skillet and cook for 3 minutes, until no longer pink.
5. Push the beef to one side of the skillet.
6. Add the soy sauce, brown sugar, garlic, and ginger to the empty side.
7. Stir the sauce ingredients together for 1 minute until the sugar dissolves.
8. In a small bowl, whisk the cornstarch and water until smooth.
9. Pour the cornstarch mixture into the skillet and stir to combine.
10. Bring the sauce to a simmer and cook for 2 minutes, until thickened.
11. Return the broccolini to the skillet and toss to coat in the sauce.
12. Divide the cooked rice among four bowls.
13. Top the rice with the beef and broccolini mixture.
14. Sprinkle with sesame seeds. Keep those bowls warm by serving immediately—the steam from the rice makes everything meld together beautifully. You get tender beef, crisp-tender broccolini, and that glossy teriyaki glaze in every bite. Try adding a fried egg on top for extra richness, or pack any leftovers for a next-day lunch that’s just as good.

Conclusion

Overall, these 24 broccolini recipes prove just how versatile and delicious this green veggie can be! Whether you’re craving something quick and simple or want to impress with a showstopper, there’s a cozy dinner here for you. We’d love to hear which recipes become your new favorites—drop us a comment below, and don’t forget to share this roundup on Pinterest for your fellow food lovers!