Really Quick Broccoli Pasta Recipe
Introduction
This Really Quick Broccoli Pasta is a simple, flavorful dish perfect for busy weeknights. With tender broccoli, a zesty lemon sauce, and plenty of cheese, it comes together in just minutes using pantry staples.
Ingredients
- 350g / 12 oz dried short pasta (small shells recommended)
- 2 large broccoli heads
- 1 cup shredded cheese (more if desired)
- 2 tsp lemon zest
- 2 tbsp lemon juice (or more 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 extra spice)
- 1 tsp sugar
- 3/4 tsp salt
- 1/2 tsp black pepper
- Additional Parmesan for garnish
Instructions
- Step 1: Bring a large pot of water to a boil and add 2 tsp 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 until tender.
- Step 4: Meanwhile, combine the lemon zest, lemon juice, olive oil, Parmesan, minced garlic, dried herbs, red pepper flakes, sugar, salt, and pepper in a jar with a lid.
- Step 5: Just before draining, scoop out 1 cup of the pasta cooking water and set aside. Drain the pasta and broccoli, then return them to the pot on the turned-off stove.
- Step 6: Add 1/2 cup of the reserved pasta water to the jar with the sauce ingredients. Close the lid and shake well to combine.
- Step 7: Pour the sauce from the jar over the pasta and broccoli in the pot, then add the shredded cheese.
- Step 8: Stir vigorously to coat the pasta evenly, adding more reserved pasta water if needed to loosen the sauce. Adjust salt and pepper to taste.
- Step 9: Serve immediately, garnished with extra Parmesan cheese.
Tips & Variations
- Use fresh herbs like basil or parsley instead of dried for a brighter flavor.
- Try swapping the shredded cheese for mozzarella or cheddar for a different taste.
- Add toasted pine nuts or crushed red pepper for extra texture and spice.
- If you like it creamier, stir in a splash of cream or a spoonful of ricotta before serving.
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. Broccoli may soften further upon reheating.
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 in the last few minutes of cooking, just like fresh broccoli, to thaw and cook it through.
What type of pasta works best for this recipe?
This dish is great with short pasta shapes like shells, penne, or rigatoni, as they hold the sauce and broccoli nicely.
Print
Really Quick Broccoli Pasta Recipe
- Total Time: 22 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
This Really Quick Broccoli Pasta is a delightful and speedy dinner option combining tender pasta shells with fresh broccoli florets and a bright, zesty lemon-garlic sauce. Enhanced with a blend of shredded cheese and Parmesan, this dish bursts with flavor and comes together in under 30 minutes, perfect for a nutritious weeknight meal.
Ingredients
Pasta and Vegetables
- 350g / 12 oz dried short pasta (small shells recommended)
- 2 large broccoli heads
Sauce
- 1 cup shredded cheese (cheddar or any preferred cheese)
- 2 tsp lemon zest
- 2 tbsp lemon juice (or more to taste)
- 5 tbsp extra virgin olive oil
- 1/3 cup Parmesan, finely grated
- 2 garlic cloves, minced
- 1 tsp mixed dried herbs (or fresh herbs)
- 1/2 tsp red pepper flakes (add more if you want it spicy)
- 1 tsp sugar
- 3/4 tsp salt
- 1/2 tsp pepper
Garnish
- More Parmesan cheese for serving
Instructions
- Cook pasta: Bring a large pot of salted water to a boil by adding 2 tsp salt. Add the dried short pasta and cook according to package instructions until just tender.
- Chop broccoli: While the pasta cooks, cut the broccoli heads into small, bite-sized florets to ensure quick and even cooking.
- Cook broccoli: About 1 to 2 minutes before the pasta finishes cooking, add the broccoli florets directly into the boiling pasta water to cook until tender-crisp.
- Prepare sauce ingredients: In a jar with a lid, combine shredded cheese, lemon zest, lemon juice, olive oil, Parmesan, minced garlic, mixed dried herbs, red pepper flakes, sugar, salt, and pepper. Seal the jar to mix later.
- Reserve pasta water: Just before draining, scoop out 1 cup of the hot pasta cooking water and set aside. Drain pasta and broccoli, then return the pasta to the same pot off the heat.
- Mix sauce: Add 1/2 cup of the reserved pasta water to the jar containing the sauce ingredients. Shake well until combined and creamy.
- Toss pasta with sauce and cheese: Pour the sauce from the jar into the pot with the pasta. Stir vigorously to coat the pasta and broccoli evenly. Add more reserved pasta water if needed to achieve desired sauce consistency.
- Adjust seasoning and serve: Taste and adjust salt, pepper, and spice level as desired. Serve immediately, garnished generously with additional Parmesan cheese.
Notes
- Using fresh lemon juice brightens the sauce, but adjust the quantity based on your taste preference.
- Reserve pasta water is key to thinning the sauce and helping it adhere better to the pasta.
- You can substitute any short pasta shape, but smaller shells or penne work best.
- For a spicier kick, increase the amount of red pepper flakes.
- This dish is best served immediately to enjoy the sauce at its creamiest.
- Leftovers can be refrigerated and gently reheated with a splash of water or olive oil to loosen the sauce.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Keywords: Broccoli pasta, quick pasta recipe, lemon garlic pasta, vegetarian pasta, weeknight dinner, easy pasta dish
