This light and healthy broccoli pasta is a quick, delicious way to enjoy a veggie-packed meal without sacrificing flavor. With tender broccoli, golden garlic, a splash of lemon, and a drizzle of olive oil, it’s a perfect balance of freshness and comfort — ideal for a simple lunch or a satisfying weeknight dinner.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
12 oz whole wheat or regular pasta
4 cups broccoli florets
3 tablespoons olive oil
4 cloves garlic, minced
1/4 teaspoon red pepper flakes (optional)
Zest of 1 lemon
Juice of 1 lemon
Salt and black pepper to taste
1/4 cup grated Parmesan (optional)
1/4 cup chopped fresh parsley (optional)
Directions
I bring a large pot of salted water to a boil and add the broccoli florets. I blanch them for 2–3 minutes until they’re bright green and tender-crisp. Then I use a slotted spoon to transfer them to a bowl of ice water to stop the cooking. After a quick drain, they’re ready to go.
In the same pot, I cook the pasta according to package directions until al dente. I always reserve about 1/2 cup of the pasta water before draining.
While the pasta cooks, I heat the olive oil in a large skillet over medium heat and sauté the garlic and red pepper flakes for 1–2 minutes until fragrant.
Next I toss in the drained broccoli and stir everything together in the garlicky oil, letting it cook for another 2–3 minutes.
I add the pasta to the skillet with the lemon zest, lemon juice, and a splash of the reserved pasta water, tossing everything until it’s well coated and warmed through. I season with salt and pepper to taste.
Off the heat, I finish with a sprinkle of grated Parmesan and chopped parsley, if I’m using them. Then it’s ready to serve warm.
Servings and timing
Servings: 4 servings
Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes
Calories per serving: 360 kcal (approx.)
Variations
I sometimes swap the broccoli for broccolini or chopped asparagus for variety.
To make it vegan, I skip the Parmesan or use a dairy-free alternative.
When I want extra protein, I add a handful of white beans or top the pasta with grilled tofu.
A handful of toasted pine nuts or slivered almonds adds crunch and depth.
If I’m craving something creamier, I stir in a spoonful of ricotta or Greek yogurt at the end.
Storage/Reheating
I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I prefer using a skillet over medium heat with a splash of water or olive oil to keep things from drying out. The microwave works too — I just make sure to cover the dish and stir halfway through heating. I don’t recommend freezing this one, since the texture of the broccoli and pasta changes too much.
FAQs
How do I keep the broccoli from getting mushy?
I always blanch it just until tender-crisp, then transfer it to ice water right away. This helps lock in the color and texture.
Can I use frozen broccoli?
Yes, I’ve done that in a pinch. I thaw it first and pat it dry before adding it to the skillet to prevent sogginess.
Is this recipe kid-friendly?
Definitely. The mild flavors, soft pasta, and cheesy option make it easy to serve to kids. I often leave out the red pepper flakes when making it for little ones.
What kind of pasta works best?
I usually use whole wheat or regular pasta, but I’ve also tried it with gluten-free or chickpea pasta with great results.
Can I make this ahead?
It’s best fresh, but I’ve prepped the broccoli and garlic ahead of time to make the cooking even quicker on busy nights.
Conclusion
This light and healthy broccoli pasta is a simple dish that feels special. I love how fast it comes together and how adaptable it is with whatever I have on hand. It’s a great reminder that fresh, wholesome ingredients can still lead to big flavor — and all without spending hours in the kitchen.
📖 Recipe:
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Light and Healthy Broccoli Pasta
- Total Time: 25 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
This light and healthy broccoli pasta is a quick, veggie-packed meal made with tender broccoli, garlic, lemon, and olive oil. It’s fresh, comforting, and perfect for a simple lunch or weeknight dinner.
Ingredients
12 oz whole wheat or regular pasta
4 cups broccoli florets
3 tablespoons olive oil
4 cloves garlic, minced
1/4 teaspoon red pepper flakes (optional)
Zest of 1 lemon
Juice of 1 lemon
Salt and black pepper to taste
1/4 cup grated Parmesan (optional)
1/4 cup chopped fresh parsley (optional)
Instructions
- Bring a large pot of salted water to a boil. Add the broccoli florets and blanch for 2–3 minutes until bright green and tender-crisp. Transfer to a bowl of ice water, then drain.
- In the same pot, cook the pasta according to package directions until al dente. Reserve about 1/2 cup of pasta water, then drain the pasta.
- While the pasta cooks, heat olive oil in a large skillet over medium heat. Sauté garlic and red pepper flakes for 1–2 minutes until fragrant.
- Add the drained broccoli to the skillet and cook for another 2–3 minutes, stirring to coat in the garlicky oil.
- Add the cooked pasta, lemon zest, lemon juice, and a splash of reserved pasta water. Toss to combine and heat through. Season with salt and black pepper.
- Remove from heat and top with grated Parmesan and chopped parsley if using. Serve warm.
Notes
Use broccolini or asparagus as a variation.
To make it vegan, skip Parmesan or use a dairy-free substitute.
Add white beans or tofu for extra protein.
Top with toasted pine nuts or slivered almonds for crunch.
For creaminess, stir in a spoonful of ricotta or Greek yogurt.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 360 kcal
- Sugar: 3g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 7g
- Protein: 12g
- Cholesterol: 5mg
