Really Quick Broccoli Pasta Recipe
Introduction
This Really Quick Broccoli Pasta is a simple, flavorful meal perfect for busy weeknights. With fresh broccoli, a zesty lemon sauce, and plenty of cheese, it comes together fast without sacrificing taste.
Ingredients
- 350g (12 oz) dried short pasta (small shells recommended)
- 2 large broccoli heads
- 1 cup shredded cheese (or more to taste)
- 2 tsp lemon zest
- 2 tbsp lemon juice (or more if desired)
- 5 tbsp extra virgin olive oil
- ⅓ cup finely grated parmesan
- 2 garlic cloves, minced
- 1 tsp mixed dried herbs (or fresh)
- ½ tsp or more red pepper flakes (adjust for spice level)
- 1 tsp sugar
- ¾ tsp salt
- ½ tsp black pepper
- Additional parmesan for garnish
Instructions
- Step 1: Bring a large pot of water to a boil and add 2 teaspoons of salt. Add the pasta and start cooking according to package instructions.
- Step 2: While the pasta cooks, chop the broccoli into small florets.
- Step 3: Add the broccoli florets to the boiling pasta water about 1 to 2 minutes before the pasta finishes cooking.
- Step 4: In a jar with a lid, combine lemon zest, lemon juice, olive oil, parmesan, garlic, mixed herbs, red pepper flakes, sugar, salt, and pepper to create the sauce. Set aside.
- Step 5: Just before draining, scoop out 1 cup of the pasta cooking water and set it aside. Drain the pasta and broccoli, then return them to the pot with the stove turned off.
- Step 6: Add ½ cup of the reserved pasta water to the sauce jar, secure the lid, and shake well to combine.
- Step 7: Pour the sauce over the pasta and broccoli, then add the shredded cheese. Stir vigorously, adding more pasta water if needed to reach your desired consistency.
- Step 8: Taste and adjust seasoning with additional salt and pepper as needed. Serve immediately, garnished with extra parmesan.
Tips & Variations
- Use fresh herbs like basil or parsley instead of dried for a brighter flavor.
- Add toasted pine nuts or walnuts for extra crunch.
- Swap shredded cheese for mozzarella or a blend to change the texture.
- If you prefer a creamier sauce, stir in a spoonful of cream or crème fraîche.
- For a vegan version, use nutritional yeast and omit the cheese.
Storage
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan over low heat, adding a splash of water or olive oil to loosen the sauce. Pasta may absorb sauce as it sits, so stirring in extra liquid helps maintain creaminess.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen broccoli instead of fresh?
Yes, frozen broccoli works well. Add it to the pasta water a bit earlier since it’s already cooked, so it doesn’t become mushy.
What type of pasta is best for this recipe?
Short pasta like small shells, penne, or fusilli is ideal as it holds the sauce and broccoli well. However, feel free to use your favorite shape.
PrintReally Quick Broccoli Pasta Recipe
This Really Quick Broccoli Pasta is a simple, flavorful weeknight dinner that combines tender pasta and broccoli with a zesty lemon-garlic sauce and plenty of cheese. Ready in under 30 minutes, it’s perfect for a nutritious and comforting meal with a bright, fresh twist.
- 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
Pasta and Vegetables
- 350g (12 oz) dried short pasta (small shells recommended)
- 2 large broccoli heads
Sauce
- 5 tbsp extra virgin olive oil
- 2 garlic cloves, minced
- 1 tsp mixed dried herbs (or fresh)
- 1/2 tsp+ red pepper flakes (adjust to taste)
- 1 tsp sugar
- 3/4 tsp salt
- 1/2 tsp black pepper
- 2 tsp lemon zest
- 2 tbsp lemon juice (or more to taste)
Cheese
- 1 cup shredded cheese (any melting cheese of your choice)
- 1/3 cup finely grated Parmesan cheese
- Extra Parmesan for garnish
Instructions
- Cook pasta: Bring a large pot of water to boil, adding 2 teaspoons of salt. Add the dried pasta and cook according to package instructions.
- Prepare broccoli: While pasta cooks, chop the broccoli heads into small florets to ensure even cooking.
- Add broccoli to boiling water: About 1-2 minutes before the pasta finishes cooking, add the broccoli florets directly into the same pot with the pasta.
- Prepare sauce ingredients: While pasta and broccoli cook, place olive oil, minced garlic, mixed herbs, red pepper flakes, sugar, salt, pepper, lemon zest, and lemon juice into a jar with a lid. Set aside.
- Reserve pasta water and drain: Just before draining, scoop out 1 cup of pasta cooking water and set aside. Drain the pasta and broccoli, then return them to the pot off the heat.
- Mix sauce: Add 1/2 cup of the reserved pasta water to the jar containing the sauce ingredients. Secure the lid and shake vigorously to combine and emulsify the sauce.
- Combine pasta and sauce: Pour the shaken sauce mixture and the shredded cheese into the pot with the pasta and broccoli. Stir vigorously to coat everything evenly. Add more pasta water if needed to reach desired sauce consistency.
- Adjust seasoning and serve: Taste and add more salt and pepper if required. Serve immediately, garnished with extra Parmesan cheese for an extra cheesy finish.
Notes
- Using fresh lemon juice and zest adds a bright acidity that balances the richness of the cheese and olive oil.
- Customize the shredded cheese based on preference – mozzarella, cheddar, or a blend works well.
- Add extra red pepper flakes for a spicier dish.
- Reserve pasta water is essential to help the sauce emulsify and cling beautifully to pasta and broccoli.
- This dish is best served immediately to enjoy the creamy texture and fresh flavors.
Keywords: quick broccoli pasta, easy pasta recipe, lemon garlic pasta, vegetarian pasta, broccoli pasta with cheese
