Description

This Really Quick Broccoli Pasta is a simple and satisfying meal that combines tender pasta with fresh broccoli and a tangy, cheesy lemon sauce. Perfect for a quick weeknight dinner or a comforting side dish, it features a bright, flavorful blend of garlic, herbs, red pepper flakes, and parmesan. With minimal ingredients and under 20 minutes of total cooking time, it’s an ideal recipe for those busy days or when pantry staples need a delicious boost.

Ingredients

Scale

Pasta and Vegetables

350g / 12 oz dried short pasta (small shells recommended)
2 large broccoli heads

Sauce and Seasonings

1 cup shredded cheese (any melting cheese, or more to taste)
2 tsp lemon zest
2 tbsp lemon juice (adjust to taste)
5 tbsp extra virgin olive oil
1/3 cup finely grated parmesan
2 garlic cloves, minced
1 tsp mixed dried herbs (or fresh herbs)
1/2 tsp red pepper flakes (add more for spiciness)
1 tsp sugar
3/4 tsp salt
1/2 tsp black pepper
More parmesan for garnish

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Instructions

Cook the pasta: Bring a large pot of water to a boil and add 2 teaspoons of salt. Add the dried pasta and cook according to package instructions until al dente. Drain and set aside, reserving some pasta water if needed.
Prepare the broccoli: While the pasta cooks, wash and chop the two large broccoli heads into bite-sized florets. You may steam or briefly blanch the broccoli if you prefer it softer, or add it raw into the pasta water during the last 2 minutes of cooking for slight tenderizing.
Make the sauce base: In a large mixing bowl, combine the minced garlic, lemon zest, lemon juice, red pepper flakes, sugar, dried herbs, salt, and pepper. Whisk in the olive oil gradually to emulsify the sauce.
Combine pasta and sauce: Toss the cooked pasta and broccoli florets in the bowl with the prepared sauce, ensuring everything is well coated. Add the shredded cheese and finely grated parmesan, mixing thoroughly to let the cheese begin to melt and create a creamy, tangy sauce. Add a splash of reserved pasta water if needed to loosen the sauce.
Adjust seasoning and serve: Taste and modify seasoning by adding more lemon juice, salt, or crushed red pepper flakes to your preference. Serve immediately with extra parmesan sprinkled over the top for garnish.

Notes

This recipe is a fantastic quick meal or side dish when you have broccoli, pasta, and cheese on hand.
The dish is saucy yet uses minimal oil, making it a lighter alternative to heavier cream sauces.
Substitute any hard or melting cheese you prefer; the Parmesan adds a nice sharpness.
Add more lemon juice or red pepper flakes to customize the flavor intensity.
Can be made vegetarian; for vegan adaptation, use plant-based cheese substitutes.
Cooking broccoli directly in the pasta water saves time and dishes.

Nutrition

Serving Size: 1 serving
Calories: 634 kcal
Sugar: 5 g
Sodium: 768 mg
Fat: 29 g
Saturated Fat: 9 g
Unsaturated Fat: 19 g
Trans Fat: 0 g
Carbohydrates: 71 g
Fiber: 6 g
Protein: 23 g
Cholesterol: 31 mg