Really Quick Broccoli Pasta

This really quick broccoli pasta is a lifesaver when you want dinner on the table fast without sacrificing flavor. It brings together tender pasta and crisp broccoli in a tangy lemony sauce with garlic and cheese that feels fresh and comforting all at once. I first tossed this together on a hectic weeknight, and it quickly became one of my go-to meals because everyone loved it and it took hardly any time to make.

When I first made this, I was surprised by how creamy and flavorful it felt despite the short cooking time. It’s now a favorite when I want a fuss-free dish that feels a bit special.

Gather Your Ingredients

• 350 grams or 12 ounces dried short pasta: like small shells, which hold sauce well and cook quickly
• Two big broccoli heads: for plenty of green and texture that cooks right in the pasta water
• One cup shredded cheese: any melting variety that brings flavor and creaminess to the dish
• Two teaspoons lemon zest and two tablespoons lemon juice: to brighten the sauce with subtle citrus notes
• Five tablespoons extra virgin olive oil: for richness and to help the sauce come together
• One third cup finely grated parmesan: to add sharpness and depth, fresh is best for flavor
• Two minced garlic cloves: to give a mild pungency and fragrance
• One teaspoon mixed dried herbs: like rosemary thyme parsley oregano and basil for an earthy herby layer
• Half a teaspoon or more of red pepper flakes: if you want a gentle kick of heat
• One teaspoon sugar: helps balance the lemon's brightness
• Three quarters teaspoon salt: to season perfectly
• Half a teaspoon freshly ground black pepper: for a final touch of warmth
• Extra parmesan for serving: a little sprinkle on top takes this over the edge
• Look for firm broccoli with tight florets and bright green color: for the freshest taste. Good quality cheese and freshly grated parmesan make a noticeable difference here especially because the sauce is simple.

How to Make It

Cook pasta:

Bring a large pot of salted water to a rolling boil. Add the dried pasta and cook according to package instructions until just shy of al dente. This ensures the pasta finishes cooking with the broccoli and sauce later.

Chop broccoli:

While the pasta is boiling, wash and chop the broccoli into small bite-sized florets so they cook quickly and evenly with the pasta.

Add broccoli to pot:

About one to two minutes before the pasta finishes cooking, add the broccoli florets directly into the boiling pasta water. This cooks the broccoli until tender crisp without wasting extra pots.

Prepare sauce:

While the pasta cooks, place the lemon zest lemon juice olive oil parmesan garlic mixed herbs red pepper flakes sugar salt and pepper into a jar with a lid. This allows you to shake and combine the sauce easily when ready.

Reserve pasta water:

Just before draining, scoop out one cup of the hot pasta cooking water to use in the sauce for that perfect silky texture.

Drain pasta and broccoli:

Drain the pasta and broccoli together and return them to the pot removed from heat.

Combine sauce and pasta water:

Add half a cup of the reserved hot pasta water to the sauce jar. Put the lid on and shake vigorously until the parmesan cheese starts to melt and the sauce is well emulsified.

Add sauce and cheese to pasta:

Pour the shaken sauce over the pasta and broccoli in the pot. Add the shredded cheese and stir everything vigorously to combine. If the sauce feels too thick add more reserved pasta water a little at a time until silky.

Taste and adjust:

Give the pasta a taste and add more salt pepper or lemon juice if you want a brighter sharper finish.

Serve immediately:

Plate the pasta in bowls and top with extra parmesan to serve. This recipe is best enjoyed fresh and hot.

Broccoli is my favorite part here. Love how it stays slightly crunchy and brings a fresh green pop to the plate. I remember making this for a friend who was under the weather and how the bright lemon sauce helped lift her spirits.

Flavor Boosters

Serving suggestions Serve with a green salad and crusty bread for a complete meal. Add toasted pine nuts or chopped herbs like basil or parsley for extra texture and freshness.

Serving Suggestions

Cultural background Pasta with broccoli is a classic simple Italian-inspired dish often found in home kitchens as a quick weeknight or Sunday lunch. The lemony dressing adds a modern fresh twist.

Creative Twists

Seasonal adaptation In cooler months swap broccoli for tender green beans or asparagus. Add a handful of cherry tomatoes in summer for color and sweetness. Use fresh herbs from your garden when available instead of dried.

This recipe is a quick and delicious way to get dinner on the table with fresh ingredients and minimal fuss. Perfect for busy nights and adaptable to what you have on hand.

Common Questions About the Recipe

→ What type of pasta works best with broccoli?

Short pasta shapes like shells, penne, or macaroni hold sauce well and pair nicely with chopped broccoli florets.

→ Can I use fresh herbs instead of dried?

Absolutely, fresh herbs like parsley, basil, or oregano can enhance brightness and aroma in the sauce.

→ How do I make the sauce creamy without cream?

Using reserved pasta water mixed with olive oil, lemon, and cheese creates a smooth, creamy texture without dairy creams.

→ Is it possible to add heat to this dish?

Yes, increasing red pepper flakes in the sauce adds a pleasant spicy kick according to your preference.

→ What cheese options work best for melting?

Varieties like cheddar, Monterey Jack, or gruyere melt well and complement the broccoli and lemon flavors.