From super green pasta to creamy soup and even broccoli “rice.” 

What better way to kick off 2018 than with a slew of colorful and wholesome recipes featuring broccoli as the star of the show? They’re simple to prepare and guaranteed to please even the pickiest of eaters while leaving you feeling amazing inside and out.

Cook one, cook a few — heck, cook all of ’em if you’re feeling inspired. Once you do, we promise you’ll want to do it again and again (and again).

1. Pesto Parm Rigatoni with Broccoli and Spinach

The comforting heartiness of pasta, coupled with super nutritious broccoli, can only mean one thing. The absolute best of both worlds.

Ingredients:

• 3/4 Pound Rigatoni
• 1 Head Broccoli, cut into small florets
• Olive Oil, to taste
• Pine Nuts, for garnish
• 1 Onion, thinly sliced
• 1 Clove Garlic, minced
• 3/4 Cup Packed Baby Spinach
• 1/2 Cup Pesto
• Salt and Pepper, to taste
• Parmesan Cheese, to taste
• Basil Leaves, for garnish
• Red Pepper Flakes, to taste

Instructions:

1. Bring a large pan of salted water to a boil. Add rigatoni and cook until al dente, 10-11 minutes.
2. In the last 2 minutes of pasta cooking time, add broccoli florets.
3. Reserve 2 Tablespoons pasta water before draining.
4. Return pasta and broccoli to saucepan, drizzle with olive oil, toss in reserved pasta water, and stir well.
5. While pasta is cooking, heat a medium fry pan over medium-high heat. Add pine nuts and toast, stirring, until golden brown, 3-4 minutes. Remove from pan and set aside.
6. Heat a drizzle of olive oil in same pan over medium-high heat. Add onion and cook until softened and translucent, 3-4 minutes. Add garlic and cook until fragrant, about another minute. Stir in baby spinach and cook until wilted, 1-2 minutes. Remove pan from heat.
7. Transfer spinach mixture to saucepan with rigatoni and broccoli. Add pesto, stir well to combine, and season to taste with salt and pepper.
8. Divide rigatoni between bowls and top with roasted pine nuts, grated Parmesan cheese, extra basil leaves, and red pepper flakes.

2. Broccoli “Rice”

Whether you go for broccoli rice alone, or decide to couple it with traditional rice, you can’t go wrong. This is a super star side dish just waiting for an invite to your kitchen, along with our absolute favorite food processor to make whipping it up a breeze.

Ingredients:

• 1 Head Broccoli, florets and stems coarsely chopped
• Olive Oil
• Salt and Pepper, to taste

Instructions:

1. Place broccoli florets and stems in a food processor and process until rice-like consistency is achieved.
2. Heat a drizzle of olive oil in a large fry pan over medium heat. Add broccoli rice and lightly cook until softened, 3-4 minutes.
3. Season to taste with salt and pepper.

3. Broccoli Tabouli with Pepitas and Pomegranate Seeds

Traditional tabouli is made with cracked bulgur wheat, but in this recipe we’re swapping it out for broccoli rice. The result? A less heavy, but equally as delicious, salad with fragrant herbs, juicy tomatoes, and zingy lemon juice.

Ingredients:

• 2 Cups Lightly Cooked Broccoli Rice
• 4 Shallots, thinly sliced
• 1 Can Chickpeas, rinsed and drained
• 1 Cucumber, coarsely chopped
• 1/2 Cup Cherry Tomatoes, halved
• 1/2 Cup Fresh Mint Leaves, finely chopped
• 1 1/2 Cups Fresh Parsley Leaves, finely chopped
• 3 Tablespoons Lemon Juice (about 1 lemon)
• 5 Tablespoons Extra Virgin Olive Oil
• Salt and Pepper, to taste
• 1/4 Cup Crumbled Goat Cheese
• 1 Tablespoon Pepitas (aka pumpkin seeds)
• 1/4 Cup Pomegranate Seeds
• Lemon Wedges, for garnish

Instructions:

1. Combine broccoli, shallots, chickpeas, cucumber, tomatoes, mint, and parsley in a large bowl.
2. In a small bowl, whisk together lemon juice and olive oil. Season to taste with salt and pepper, then pour over tabouli and toss to combine.
3. Transfer to a serving bowl and top with crumbled goat cheese, pepitas, and pomegranate seeds. Serve with lemon wedges.

4. Creamy Broccoli Soup

It’s officially soup season, which means we’re busting out the blender and experimenting with lots of delicious variations. This recipe calls for broccoli, potatoes, and peas, but feel free to toss in any leafy greens or other veggies you have on hand — cauliflower would be amazing!

Ingredients:

• 2 Teaspoons Olive Oil
• 1 Onion, finely chopped
• 2 Cloves Garlic, minced
• 1/8 Teaspoon Ground Nutmeg
• 1 Large Head Broccoli, cut into small florets with stems separated
• 1 Russet Potato, peeled and chopped into small cubes
• 4 Cups Chicken or Veggie Stock
• 1 Cup Frozen Peas
• Salt and Pepper, to taste
• Chives, chopped, for garnish
• Greek Yogurt, for garnish

Instructions:

1. Heat oil in a large saucepan over medium heat. Add onion and cook until softened and translucent, 3-4 minutes.
2. Add garlic and nutmeg and cook until fragrant, about another minute.
3. Add broccoli stems, potato cubes, and stock. Bring to a boil and cook until broccoli stems and potato cubes are tender, about 20 minutes.
4. Add broccoli florets and peas. Cook until bright green and just tender, 3-5 minutes. Remove from heat.
5. Use an immersion blender to carefully puree until smooth. Season to taste with salt and pepper.
6. Ladle soup evenly into bowls, then garnish with chopped chives and a swirl of Greek yogurt.

5. Crispy Roasted Broccoli with Garlic, Lemon, and Pine Nuts

Crispy and crunchy doesn’t necessarily mean fried. Case in point: this roasted broccoli dish speckled with toasted pine nuts, nutty Parmesan cheese, and lemon.

Ingredients:

• 1 Head Broccoli, cut into small florets
• 3 Cloves Garlic, minced
• 2 Tablespoons Olive Oil
• 2 Teaspoons Lemon Zest
• 1 Tablespoon Lemon Juice
• 2 Tablespoons Pine Nuts
• 1/4 Cup Shaved Parmesan Cheese
• Salt and Pepper, to taste

Instructions:

1. Preheat oven to 400ºF and line a baking sheet with parchment paper.
2. Place broccoli, garlic, and olive oil in a bowl. Toss to combine and transfer to tray.
3. Bake until florets are tender, 25-30 minutes.
4. Meanwhile, heat a small fry pan over medium heat. Add pine nuts and toast until golden brown, 4-5 minutes.
5. Remove broccoli from oven and transfer to a serving bowl. Top with lemon zest, lemon juice, toasted pine nuts, and Parmesan cheese. Toss lightly to combine and season to taste with salt and pepper.

6. Broccoli Apple Slaw with Lemon Garlic Dressing

This stunner of a salad celebrates raw broccoli in all its crunchy goodness. Just be sure to use an extra sharp knife or mandoline to thinly slice those stalks and florets while keeping your fingers safe.

Ingredients:

• For the salad:
• 1/2 Cup Hazelnuts
• 1 Head Broccoli
• 2 Apples, thinly sliced into matchsticks
• 2 Scallions, thinly sliced
• 1/2 Cup Arugula
• For the dressing:
• 2 Tablespoons Lemon Juice
• 2 Tablespoons White Wine Vinegar
• 4 Tablespoons Extra-Virgin Olive Oil
• 1 Clove Garlic, minced
• Salt and Pepper, to taste

Instructions: 

1. Preheat oven to 350ºF.
2. Spread hazelnuts on a baking sheet and roast until skins darken and nuts become fragrant, 5-6 minutes.
3. Meanwhile, prepare dressing by whisking together lemon juice, vinegar, oil, and garlic. Season to taste with salt and pepper.
4. Remove hazelnuts from oven and transfer to a clean dish towel. Rub off skins, then coarsely chop and set aside.
5. Use a mandoline or sharp knife to thinly shave broccoli stalks lengthwise, in addition to florets.
6. Add to a bowl along with apple slices, scallions, arugula, and hazelnuts.
7. Drizzle over salad dressing, toss well, and season to taste with salt and pepper.

Continue getting in those greens with these ten drool-worthy recipes (spoiler alert: you’ll also learn how to make an avocado rose).