Broccoli Spaghetti with Roasted Garlic Oil & Crispy Breadcrumbs

This weeknight broccoli spaghetti is tossed with roasted garlic oil, lemon, Pecorino Romano, and crispy golden breadcrumbs. A pantry-friendly pasta full of flavor and texture.

Lou LaMedica

May 22, 2025

Vegetarian Italian Inspired

TABLE OF CONTENTS

Broccoli Spaghetti with Roasted Garlic Oil & Crispy Breadcrumbs

The Pasta Is Glossy, The Broccoli’s Bright, and the Breadcrumbs Are Gold

Ingredients

Instructions

Broccoli Spaghetti with Roasted Garlic Oil & Crispy Breadcrumbs

Serves: 4–6

Time: 30 minutes

Tags: Vegetarian, pantry-friendly, pasta night, weeknight winner

The Pasta Is Glossy, The Broccoli’s Bright, and the Breadcrumbs Are Gold

This is a recipe of simplicity and clarity.

Broccoli and spaghetti, sharing one pot. Roasted garlic mashed into a paste, warmed low and slow in olive oil with chili flakes. You bring it all together with starchy water and a toss over heat until the pasta is glossy and coated with a sauce so silky it almost feels creamy. And then the kicker—crispy toasted breadcrumbs for crunch and contrast.

It’s a back-pocket, big-flavor, weeknight kind of meal. A few tricks make it sing:

Make your breadcrumb topping while the pasta boils so it’s ready to go.

Use enough pasta water to emulsify that garlicky oil into a real sauce.

Don’t skip the lemon. It brightens the whole dish.

This one’s for anyone who wants a warm bowl of dinner with no drama.

Ingredients

1 lb spaghetti

2 heads broccoli, cut into florets (halve any large pieces)

6–8 roasted garlic cloves, mashed into a paste

½ cup extra virgin olive oil (plus more as needed)

Pinch of chili flakes

Juice of 1 lemon

Grated Pecorino Romano cheese, to taste

½ cup panko breadcrumbs

Salt, to taste

Instructions

1. Make the Garlic Oil:

In a large skillet, warm ½ cup olive oil over low heat. Add the mashed roasted garlic and a pinch of chili flakes. Let it gently sizzle and infuse while you prep everything else—do not brown the garlic. Turn off the heat once fragrant.

2. Boil the Pasta:

Bring a large pot of salted water to a boil. Add spaghetti and cook for 4 minutes.

3. Add the Broccoli:

Add broccoli florets and continue cooking both until pasta is al dente and broccoli is just tender (4–5 more minutes). Scoop out 4 ladles of pasta water, then use a spider strainer or colander insert to remove pasta and broccoli without dumping the water.

4. Make the Breadcrumbs (While Pasta Boils):

In a small skillet, heat a few tablespoons of olive oil. Add panko and a pinch of salt. Toss until golden brown. Transfer to a plate immediately so they don’t keep cooking.

5. Emulsify & Toss:

Add the drained pasta and broccoli to the garlic oil. Rewarm the skillet over medium heat. Add pasta water and toss everything until the sauce emulsifies and coats the noodles. Add more oil if needed. It should look glossy.