Really Quick Broccoli Pasta Recipe
This Really Quick Broccoli Pasta recipe is a simple, vibrant, and comforting dish that combines tender pasta with fresh broccoli and a zesty, cheesy lemon sauce. Perfect for a speedy weeknight dinner, it features a harmonious blend of garlic, herbs, and a kick of red pepper flakes, all tossed together with olive oil and parmesan for a creamy finish. With minimal prep and cooking time, this recipe delivers fresh flavors and satisfying textures using just one pot and a quick sauce shake in a jar.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Scale
Pasta & Vegetables
- 350g / 12 oz dried short pasta (small shells recommended)
- 2 large broccoli heads, chopped into small florets
Sauce
- 1 cup shredded cheese (such as mozzarella or cheddar, or more to taste)
- 2 tsp lemon zest
- 2 tbsp lemon juice (or more to taste)
- 5 tbsp extra virgin olive oil
- 1/3 cup finely grated parmesan cheese
- 2 garlic cloves, minced
- 1 tsp mixed dried herbs (or fresh herbs)
- 1/2 tsp+ red pepper flakes (adjust to spice preference)
- 1 tsp sugar
- 3/4 tsp salt
- 1/2 tsp black pepper
Garnish
- Additional parmesan cheese for topping
Instructions
- Cook Pasta: Bring a large pot of water to a boil and add 2 teaspoons of salt. Add the dried pasta and cook according to the package instructions for al dente, usually around 8-10 minutes depending on the pasta type.
- Chop Broccoli: While the pasta is boiling, prepare the broccoli by chopping the heads into small, bite-sized florets to ensure even and quick cooking.
- Cook Broccoli: Add the broccoli florets to the boiling pasta water about 1 to 2 minutes before the pasta is fully cooked. This will blanch the broccoli until just tender while keeping it bright green and crisp.
- Prepare Sauce Ingredients: While the broccoli and pasta finish cooking, combine the sauce ingredients including shredded cheese, lemon zest, lemon juice, extra virgin olive oil, grated parmesan, minced garlic, mixed herbs, red pepper flakes, sugar, salt, and pepper in a lidded jar.
- Reserve Pasta Water: Before draining the pasta and broccoli, scoop out 1 cup of the starchy cooking water and set aside. Drain the rest of the water and return the pasta and broccoli to the same pot on the turned-off stove.
- Mix Sauce with Pasta Water: Add 1/2 cup of the reserved pasta water to the sauce jar. Secure the lid and shake vigorously to combine and emulsify the sauce ingredients with the water, creating a creamy texture.
- Add Sauce and Cheese: Pour the sauce mixture into the pot with the pasta and broccoli. Add the 1 cup of shredded cheese and stir vigorously to coat everything evenly.
- Adjust and Serve: Stir the pasta and sauce thoroughly, adding more reserved pasta water if necessary to reach the desired sauce consistency. Taste and add more salt, pepper, or lemon juice if needed. Serve immediately, garnished generously with additional parmesan cheese.
Notes
- Use fresh lemon juice and zest for the best bright flavor.
- Small pasta shapes like shells or elbows help to hold the sauce better.
- Adjust the red pepper flakes based on your spice tolerance for mild or spicy pasta.
- Reserve pasta water is essential to loosen the sauce and help it cling to the pasta.
- For a vegetarian option, ensure the cheese is free from animal rennet.
- This recipe can be customized by adding cooked chicken or sautéed mushrooms for added protein.
Keywords: quick broccoli pasta, easy pasta recipe, lemon broccoli pasta, vegetarian pasta, one pot pasta, healthy weeknight dinner
