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
