Description
A quick and wholesome broccoli pasta recipe perfect for weeknight dinners, combining tender pasta, vibrant broccoli florets, and a zesty lemon-cheese sauce infused with garlic and herbs.
Ingredients
Scale
pasta
- 12 oz dried short pasta (e.g., small shells)
Vegetables
- 2 heads broccoli (chopped into small florets)
- 2 cloves garlic (minced)
- 2 tsp lemon zest (fresh for maximum flavor)
- 2 tbsp lemon juice (adjust to taste)
Dairy & Cheese
- 1 cup shredded cheese (e.g., mozzarella or cheddar)
- 1/3 cup parmesan cheese (finely grated)
Seasonings & Oils
- 5 tbsp extra virgin olive oil (or butter if preferred)
- 1 tsp mixed dried herbs (or fresh herbs)
- 1/2 tsp red pepper flakes (optional for spiciness)
- 1 tsp sugar (optional)
- 3/4 tsp salt (to taste)
- 1/2 tsp pepper (to taste)
Instructions
- Prepare the pasta: Bring a large pot of salted water to a boil. Add the 12 oz of dried short pasta such as small shells and cook according to package instructions until al dente, usually 8-10 minutes. Drain the pasta, reserving some pasta water for later.
- Cook the broccoli: While pasta cooks, steam or boil the chopped broccoli florets until tender but still bright green, about 3-4 minutes. Drain and set aside.
- Sauté garlic and herbs: In a large skillet, heat 5 tbsp of extra virgin olive oil (or butter if preferred) over medium heat. Add the minced garlic and 1 tsp mixed dried herbs, cooking until fragrant and slightly golden, about 1-2 minutes. Be careful not to burn the garlic.
- Combine ingredients: Add the cooked broccoli to the skillet and toss well to coat. Then add the drained pasta to the skillet with the broccoli and garlic. Stir to combine everything evenly.
- Add lemon and cheese: Stir in 2 tsp fresh lemon zest, 2 tbsp lemon juice, 1 cup shredded cheese (mozzarella or cheddar), and 1/3 cup finely grated parmesan cheese. Mix well until the cheese melts slightly and everything is evenly distributed. If the pasta looks dry, add reserved pasta water a tablespoon at a time to loosen the sauce.
- Season to taste: Add 3/4 tsp salt, 1/2 tsp pepper, 1/2 tsp red pepper flakes (optional), and 1 tsp sugar (optional). Adjust the seasonings according to your preference.
- Serve: Remove from heat and transfer the broccoli pasta to serving plates. Garnish with extra parmesan or lemon zest if desired. Serve warm and enjoy your wholesome weeknight meal.
Notes
- Use gluten-free pasta to make this recipe gluten free.
- Add a protein like grilled chicken or chickpeas for a more filling meal.
- Adjust lemon juice and zest to balance acidity to your taste.
- Red pepper flakes are optional but add a nice spicy kick.
- Reserve some pasta water to help loosen the sauce as needed.
- Butter can be substituted for olive oil for a richer flavor.
