Quick Broccoli Pasta (Print-Friendly Recipe)
Tender broccoli and pasta combine with lemon and cheese for a fast, flavorful dish ready in minutes.
# Ingredients List:
→ Pasta and Vegetables
01 -
12 oz dried short pasta (small shells preferred)
02 -
2 large broccoli heads, cut into small florets
→ Cheese
03 -
1 cup shredded melting cheese (cheddar, Monterey Jack, or similar)
04 -
1/3 cup finely grated Parmesan cheese
05 -
Additional Parmesan for garnish
→ Sauce
06 -
2 tsp lemon zest
07 -
2 tbsp lemon juice
08 -
5 tbsp extra virgin olive oil
09 -
2 garlic cloves, minced
10 -
1 tsp mixed dried herbs (rosemary, thyme, parsley, oregano, basil)
11 -
1/2 tsp red pepper flakes (adjust to taste)
12 -
1 tsp sugar
13 -
3/4 tsp salt
14 -
1/2 tsp black pepper
# How to Make It:
01 -
Bring a large pot of water to a boil and add 2 tsp salt. Add the pasta and cook according to package instructions.
02 -
While the pasta is boiling, chop broccoli into small florets.
03 -
Add the broccoli florets to the boiling pasta water 1 to 2 minutes before the pasta finishes cooking.
04 -
Before draining, scoop out 1 cup of the pasta cooking water and set aside.
05 -
Drain the pasta and broccoli together, then return them to the same pot off the heat.
06 -
Combine lemon zest, lemon juice, olive oil, Parmesan, minced garlic, mixed herbs, red pepper flakes, sugar, salt, and black pepper in a jar with a lid.
07 -
Add 1/2 cup reserved pasta water to the jar, close tightly, and shake well to emulsify the sauce.
08 -
Pour the sauce over the pasta and broccoli in the pot. Add the shredded cheese, stir vigorously, adding more pasta water if needed to achieve desired consistency. Adjust seasoning with salt and pepper, garnish with extra Parmesan, and serve immediately.
# Extra Information:
01 -
This recipe serves 4 as a main or 6 to 8 as a side dish. Adjust the lemon and chili quantities to taste.