Really Quick Broccoli Pasta Recipe

Introduction

This really quick broccoli pasta is a vibrant, satisfying dish perfect for busy weeknights. With simple ingredients like fresh broccoli, lemon, and cheese, it comes together fast without sacrificing flavor. Enjoy a comforting meal that’s both fresh and indulgent.

Ingredients

• 350g / 12 oz dried short pasta (small shells recommended)
• 2 large broccoli heads
• 1 cup shredded cheese (use more if you like it cheesier)
• 2 tsp lemon zest
• 2 tbsp lemon juice (add 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 if preferred)
• 1/2 tsp red pepper flakes (add more for extra heat)
• 1 tsp sugar
• 3/4 tsp salt
• 1/2 tsp black pepper
• More parmesan for garnish

Instructions

1. 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.
2. Step 2: While the pasta cooks, chop the broccoli into small florets.
3. Step 3: About 1 to 2 minutes before the pasta finishes, add the broccoli florets directly to the boiling pasta water to cook briefly.
4. Step 4: Meanwhile, in a jar with a lid, combine the lemon zest, lemon juice, olive oil, parmesan, minced garlic, mixed herbs, red pepper flakes, sugar, salt, and black pepper to make the sauce. Close the jar tightly.
5. Step 5: Just before draining, scoop out 1 cup of the hot pasta water and set aside. Drain the pasta and broccoli, then return them to the pot placed off the heat.
6. Step 6: Add half a cup of the reserved pasta water to the sauce jar, close it, and shake vigorously to blend everything.
7. Step 7: Pour the sauce and shredded cheese into the pot with the pasta and broccoli. Stir vigorously to combine. Add more pasta water if needed to loosen the sauce and coat the pasta evenly.
8. Step 8: Taste and adjust seasoning with more salt and pepper if desired. Serve immediately, garnished with extra parmesan.

Tips & Variations

• Use fresh herbs like basil or parsley for a brighter flavor in place of dried herbs.
• Swap out the shredded cheese with mozzarella or a melting cheese for a creamier texture.
• Add toasted pine nuts or walnuts for crunch and extra richness.
• If you prefer a spicier dish, increase the red pepper flakes or add a dash of hot sauce.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat, adding a splash of water or olive oil to loosen the sauce and prevent sticking. The broccoli may soften further on reheating but will remain flavorful.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen broccoli for this recipe?

Yes, frozen broccoli can be used. Add it to the boiling pasta water a little earlier to ensure it cooks through, as frozen florets take longer to soften.

What pasta shapes work best for this dish?

Small pasta shapes like shells, penne, or farfalle work well since they hold the sauce nicely and mix easily with broccoli pieces.

Really Quick Broccoli Pasta Recipe

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4.5 from 52 reviews

This Really Quick Broccoli Pasta is a vibrant and easy-to-make dish perfect for weeknight dinners. Combining tender pasta shells with lightly cooked broccoli, a zesty lemon-infused olive oil sauce, and a generous sprinkling of cheese, it offers a bright and comforting meal that comes together in under 30 minutes. The sauce is emulsified with reserved pasta water for a creamy texture without cream, making it light yet satisfying.

• Author: Clara
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Pasta and Vegetables

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

Sauce and Seasonings

• 1 cup shredded cheese (use more for extra cheesiness)
• 2 tsp lemon zest
• 2 tbsp lemon juice (adjust 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 if available)
• 1/2 tsp red pepper flakes (add more for spiciness)
• 1 tsp sugar
• 3/4 tsp salt
• 1/2 tsp freshly ground black pepper
• More parmesan for garnish

Instructions

1. Cook Pasta: Bring a large pot of water to a boil with 2 teaspoons of salt. Add the dried pasta shells and cook according to package instructions until al dente.
2. Prepare Broccoli: While the pasta cooks, chop the broccoli heads into small florets to ensure quick and even cooking.
3. Cook Broccoli with Pasta: Add the chopped broccoli florets to the boiling pasta water about 1 to 2 minutes before the pasta is fully cooked, so the broccoli becomes tender but still retains some bite.
4. Make the Sauce: In a jar with a lid, combine lemon zest, lemon juice, extra virgin olive oil, finely grated parmesan, minced garlic, mixed dried herbs, red pepper flakes, sugar, salt, and pepper. This mixture forms your flavorful sauce base.
5. Reserve Pasta Water: Just before draining the pasta and broccoli, scoop out 1 cup of the starchy pasta cooking water and set it aside. Drain the pasta and broccoli together, then return them to the turned-off pot on the stove.
6. Finish the Sauce: Add half a cup of the reserved pasta water to the sauce jar, securely close the lid, and shake vigorously to emulsify and blend the sauce until well combined.
7. Combine Pasta and Sauce: Pour the emulsified sauce and the shredded cheese into the pot with the pasta and broccoli. Stir vigorously to coat everything evenly, adding more reserved pasta water as needed to achieve a creamy consistency.
8. Season and Serve: Taste the pasta and adjust seasoning with extra salt and pepper if necessary. Serve immediately, garnished generously with additional parmesan cheese.

Notes

• Using reserved pasta water is key to creating a silky and well-coated sauce without cream.
• Adjust red pepper flakes according to your heat preference.
• Any short pasta shape can be used, but small shells catch the sauce well.
• Fresh herbs can substitute dried herbs for a herbaceous flavor difference.
• The lemon zest and juice provide a bright contrast to the cheese and olive oil.

Keywords: quick broccoli pasta, easy pasta recipe, lemon broccoli pasta, stovetop pasta, vegetarian pasta dish, weeknight dinner