Lemon Broccoli Pasta
This Lemon Broccoli Pasta is a quick, one-pot dinner that comes together in just 20 minutes. Bright lemon, tender broccoli, and a silky Parmesan sauce create a fresh and comforting meal that feels like a secret weapon for busy weeknights.
Equipment
- Large pot
- Colander
- Chef's knife
- Cutting board
- Measuring cups and spoons
- Microplane or Zester
- Citrus juicer or reamer
- Tongs
- Wooden spoon or spatula
- Serving bowls
Ingredients
- 1 pound short pasta penne, fusilli, or orecchiette
- 1 large head of broccoli, cut into small florets
- 4 cloves garlic, thinly sliced
- ⅓ cup extra virgin olive oil
- ½ cup finely grated Parmesan cheese, plus more for serving
- Red pepper flakes optional, to taste
- Salt and black pepper to taste
Instructions
- Bring a large pot of generously salted water to a rolling boil. Add the pasta and cook according to package directions, minus 1 minute.
- During the final 2 minutes of cooking, add the broccoli florets directly to the pot with the pasta.
- Just before draining, reserve 1 cup of the starchy pasta water. Drain the pasta and broccoli together in a colander. Do not rinse.
- In the same large pot, warm the olive oil over medium heat. Add the sliced garlic and a pinch of red pepper flakes (if using). Cook for 30-45 seconds until fragrant and lightly golden, being careful not to burn the garlic.
- Remove the pot from the heat. Add the drained pasta and broccoli back into the pot.
- Pour in the lemon juice and add the lemon zest. Toss everything together with tongs.
- Drizzle in about 1/2 cup of the reserved pasta water and add the grated Parmesan cheese. Toss vigorously until a creamy, glossy sauce forms, adding more pasta water if needed.
- Taste and adjust seasoning with salt, black pepper, or additional lemon juice as desired.
- Serve immediately in warm bowls, topped with extra Parmesan and a sprinkle of fresh black pepper.
Notes
For best results, do not skip the lemon zest—it provides essential aromatic oils. Always add the lemon juice off the heat to prevent bitterness. To make it a heartier meal, stir in leftover rotisserie chicken or drained chickpeas when combining the pasta. Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat gently with a splash of water or olive oil.