Ranch Broccoli Pasta

$1.71 recipe / $0.43 serving
by Beth - Budget Bytes
4.70 from 13 votes
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One of my all-time favorite no-brainer quick-fix meals is pasta + broccoli + butter + Parmesan (aka Bowties and Broccoli). But what I discovered this week is that sprinkling a little ranch seasoning mix over top really takes it to the next level! This Ranch Broccoli Pasta just takes minutes to make and is full of deliciously creamy, tangy, herby ranch flavor!

Overhead view of a pot full of ranch broccoli pasta

What Kind of Ranch Seasoning to Use

I used a half batch of my homemade ranch seasoning, but you can use a store-bought packet of ranch seasoning mix if you prefer. This recipe calls for 1.5 Tbsp of ranch seasoning, which is about ½ of a store-bought packet. Of course, you could always add more seasoning if you prefer!

Use Any Pasta

Another reason that I love this quick-fix meal is that you can do this with whatever shape pasta you have. So it’s a great way to use up odds and ends of boxes of pasta that you may have hanging out in your pantry (if you’re like me and rarely cook an entire pound of pasta at once).

What Else Can I Add?

As usual, this recipe is a great jumping-off point for a number of fun variations. Here are some other ingredients you can add to take this easy meal up a notch:

  • Diced grilled chicken
  • Bacon
  • Grated Parmesan
  • Grape tomatoes (sliced in half)
ranch broccoli pasta in a bowl with a fork
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Ranch Broccoli Pasta

4.70 from 13 votes
This Ranch Broccoli Pasta just takes minutes to make and is full of deliciously creamy, tangy, herby ranch flavor!
close up of ranch broccoli pasta in a bowl
Servings 4
Prep 10 minutes
Cook 15 minutes
Total 25 minutes

Ingredients

  • 8 oz. pasta (any shape) ($0.50)
  • 1/2 lb. frozen broccoli florets ($0.72)
  • 2 Tbsp butter ($0.20)
  • 1.5 Tbsp ranch seasoning ($0.27)
  • 1/8 tsp salt (or to taste) ($0.01)
  • 1/8 tsp freshly cracked pepper ($0.01)
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Instructions 

  • Bring a large pot of water to a boil for the pasta. Once boiling, add the pasta and continue to boil until the pasta is tender (about 7-10 minutes).
  • When the pasta is just tender, add the frozen broccoli florets to the boiling water with the pasta, and let it sit for about one minute. Reserve a ¼ cup of the starchy pasta water, then drain the pasta and broccoli in a colander.
  • Return the drained pasta and broccoli to the pot with the burner turned off. Add the butter and ranch seasoning and stir until the butter is melted and everything is coated in the seasoning. If the pasta becomes dry while stirring, add a splash of the reserved pasta water.
  • Finally, season the pasta with salt and pepper to taste. Serve warm.

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Nutrition

Serving: 1.5cupsCalories: 296kcalCarbohydrates: 49gProtein: 9gFat: 7gSodium: 567mgFiber: 3g
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close up of ranch broccoli pasta in a bowl

How to Make Ranch Broccoli Pasta – Step by Step Photos

Boiled pasta and broccoli florets

Bring a large pot of water to a boil for the pasta. Once boiling, add the pasta and continue to boil until the pasta is tender (7-10 minutes). Add the frozen broccoli florets during the last minute of boiling. Reserve a 1/4 cup of the starchy pasta water, then drain the pasta and broccoli in a colander.

butter and ranch seasoning added to the drained pasta and broccoli

Add the drained pasta and broccoli back to the pot (heat turned off) and add 2 Tbsp butter and about 1.5 Tbsp ranch seasoning mix. Stir until the butter is melted and everything is coated in butter and seasoning. If the pasta become dry while stirring, add a splash of the reserved pasta water.

Finished ranch broccoli pasta in the pot with a spatula

Taste the pasta and add salt and pepper to your liking. Serve warm! So simple, so delish. :)

TRY THESE OTHER QUICK PASTA RECIPES

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  1. My toddler, husband, and I love this recipe! It’s so cheap but delicious 😋 I add a little more butter (definitely not healthy) and I use gluten free pasta to make it gluten free! Yum!

  2. I doubled the recipe, used whole wheat ziti, fresh broccoli, and added halved marinated mozzarella balls and a pint of halved cherry tomatoes both at the end. The fresh broccoli went in a couple of minutes after the pasta started and the rest of the ingredients went in after it came off the heat. It was perfect as a one pot vegetarian meal for a big family!

  3. Next time I’ll double the ranch seasoning. Make sure to salt to taste to make sure it’s not bland. Served with roasted carrots, delicious. Easy vegetarian meal when I’m trying to reduce meat.

  4. It’s a good recipe. I made the basic version and found it a little under-flavored, bland. I will try it again but take the author’s recommendation to add cherry tomatoes. That will likely add another counterpoint to just broccoli.

    On the broccoli, I found only one minute in the pasta water, even after I left them out to thaw for about an hour, too little time to soften. The broccoli was cooked but still a bit too hard. I’d give it another minute next time around so it’s firm, has some crunch, but isn’t hard or over-boiled/slimy.

    Last, I used pretty high-end butter (Kerry Gold) and the ranch at the specified amount yet found the flavor too light; I’ll go heavier with both on my next attempt. If you don’t mind adding a little to the cost, I’m going to try more like 2.5 tablespoons of ranch seasoning, and maybe another tablespoon of butter. Even that may be too light, but I doubt for many it would be over-kill. I may also pad the butter out with a tablespoon of ghee or replace it entirely. Clarified butter has a different taste which would make the butter-flavor more complex.

    I feel this will make the dish more to my personal taste, but liked what this recipe yielded as a jumping off point; the author likely prefers a lighter taste and firmer broccoli than I do.

  5. Dear budgetbyte$ My name is Jeff. R Yes, I love ranch broccoli
    Pasta. I know how to cook ranch broccoli pasta easy fast. I like it. Good mmm 😘👌Rating ⭐⭐⭐⭐⭐😁👍

  6. I love how simple and delicious this is. Even my toddler gobbled it up. Definitely one to keep handy for busy nights! I added chicken and a little parmesan and it was *chef’s kiss*