Really Quick Broccoli Pasta Recipe
Introduction
This really quick broccoli pasta is a simple and flavorful meal perfect for busy weeknights. Combining tender pasta, fresh broccoli, and a zesty lemony sauce with cheese, it’s both satisfying and easy to prepare.
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
- 1/3 cup finely grated parmesan
- 2 garlic cloves, minced
- 1 tsp mixed dried herbs (or fresh)
- 1/2 tsp or more red pepper flakes (adjust for spiciness)
- 1 tsp sugar
- 3/4 tsp salt
- 1/2 tsp 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: About 1 to 2 minutes before the pasta is done, add the broccoli florets directly into the boiling pasta water to cook briefly.
- Step 4: Meanwhile, combine lemon zest, lemon juice, olive oil, parmesan, minced garlic, mixed herbs, red pepper flakes, sugar, salt, and pepper in a jar with a lid to create the sauce.
- Step 5: Just before draining, scoop out 1 cup of the pasta cooking water. Then drain the pasta and broccoli and return them to the pot over the turned-off stove.
- Step 6: Add half a cup of the reserved pasta water to the sauce jar, secure the lid, and shake well to combine.
- Step 7: Pour the shaken sauce and shredded cheese into the pot with the pasta and broccoli. Stir vigorously to coat everything evenly, adding more pasta water if the sauce seems too thick.
- Step 8: Taste and adjust seasoning with additional salt or pepper if needed. Serve immediately, garnished with extra parmesan.
Tips & Variations
- Use fresh herbs like basil or parsley for a brighter flavor.
- Swap out the shredded cheese for mozzarella or a blend of your favorites.
- Add toasted pine nuts or walnuts for extra crunch.
- For a vegan option, omit the cheese and replace with nutritional yeast.
- If you like it spicy, increase the red pepper flakes to taste.
Storage
Store leftover broccoli pasta in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water or olive oil to loosen the sauce if it has thickened.
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; just add it to the boiling pasta water a little longer to ensure it is cooked through.
What type of pasta works best for this recipe?
Short pasta shapes like small shells, fusilli, or penne hold the sauce nicely, but you can use your preferred pasta shape.
PrintReally Quick Broccoli Pasta Recipe
A quick and flavorful broccoli pasta recipe featuring tender broccoli florets, a zesty lemon and garlic sauce, and a generous amount of cheese for a comforting weeknight meal ready in under 30 minutes.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Ingredients
Scale
Pasta and Broccoli
- 350g / 12 oz dried short pasta (small shells recommended)
- 2 large broccoli heads, chopped into small florets
Sauce Ingredients
- 1 cup shredded cheese (such as mozzarella or cheddar)
- 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 (add more for extra spice)
- 1 tsp sugar
- 3/4 tsp salt
- 1/2 tsp black pepper
Garnish
- Additional parmesan cheese
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 package instructions until nearly al dente.
- Prepare Broccoli: While the pasta cooks, chop the broccoli heads into small florets for even cooking.
- Cook Broccoli in Pasta Water: Add the broccoli florets to the boiling pasta water about 1 to 2 minutes before the pasta finishes cooking to ensure they are tender yet crisp.
- Prepare Sauce Mixture: Combine lemon zest, lemon juice, minced garlic, extra virgin olive oil, finely grated parmesan, mixed dried herbs, red pepper flakes, sugar, salt, and pepper in a jar with a lid.
- Reserve Pasta Water: Before draining, scoop out 1 cup of the pasta cooking water and set aside. Drain the pasta and broccoli, then return them to the same pot on the stove turned off.
- Mix Sauce with Pasta Water: Pour 1/2 cup of the reserved pasta water into the sauce jar, secure the lid, and shake well to blend the ingredients thoroughly.
- Combine Sauce and Cheese with Pasta: Pour the shaken sauce over the pasta and broccoli in the pot. Add the shredded cheese and stir vigorously to combine, adding more pasta water if needed to achieve a smooth sauce consistency.
- Adjust Seasoning and Serve: Taste and adjust with additional salt and pepper if desired. Serve immediately, garnished with extra parmesan cheese.
Notes
- You can use any short pasta shape, but small shells or similar shapes work best to hold the sauce.
- Add more lemon juice for a tangier flavor or increase the red pepper flakes to make it spicier.
- Reserve plenty of pasta water to adjust the sauce consistency to your liking.
- This recipe works well with fresh or dried mixed herbs based on availability.
- For a richer sauce, increase the amount of shredded cheese.
- Serve immediately for best texture and flavor.
Keywords: broccoli pasta, quick pasta recipe, lemon garlic pasta, easy weeknight dinner, cheesy broccoli pasta, pasta with lemon sauce
