Description
This easy 20-minute lemon-broccoli pasta dinner is a light, flavorful, and nutritious meal perfect for busy weeknights. Tender broccoli florets are cooked with garlic, red pepper flakes, and fresh lemon zest, then combined with short pasta and Parmesan cheese for a bright and satisfying dish.
Ingredients
Vegetables
- 12 ounces broccoli florets (or 1 head)
- 2 cloves garlic, minced
- 1 teaspoon lemon zest
- Juice of half a lemon
Pasta
- 1/2 pound short pasta (such as penne or fusilli)
Seasonings & Fats
- 1/4 cup good olive oil
- Salt, about 1 tablespoon for pasta water and 1 teaspoon for sauce
- Freshly ground black pepper, 1/4 teaspoon
- 1/4 teaspoon red pepper flakes (adjust to taste)
Cheese
- Grated Parmesan cheese for serving
Instructions
- Prepare the broccoli: Bring a large pot of water to a boil. Add about 1 tablespoon of salt and return the water to a boil. Add the broccoli florets and cook for 2-3 minutes until just tender. Remove the broccoli from the pot with a slotted spoon and set aside. Do not drain the water.
- Cook the pasta: Bring the same pot of water back to a boil and add the short pasta. Cook according to package instructions, approximately 10 minutes, until al dente.
- Make the broccoli sauce: While the pasta cooks, roughly chop the cooked broccoli. Heat the olive oil in a large skillet over medium-high heat. Add the minced garlic and sauté for about 30 seconds until fragrant. Add the chopped broccoli, 1 teaspoon salt, 1/4 teaspoon black pepper, red pepper flakes, lemon zest, and lemon juice. Cook for 1-2 minutes to heat through and allow flavors to meld.
- Combine pasta and sauce: Once the pasta is done, reserve 1/4 cup of the pasta cooking water and drain the rest. Add the pasta directly into the pan with the broccoli sauce. Toss to combine, incorporating some reserved pasta water if the sauce seems too thick.
- Serve: Plate the pasta and top generously with grated Parmesan cheese. Serve immediately for the best flavor and texture.
Notes
- Use any short pasta shape you prefer, such as penne, fusilli, or rigatoni.
- Adjust red pepper flakes to control the spiciness to your taste.
- For a vegan version, omit Parmesan cheese or substitute with a vegan cheese alternative.
- Reserve pasta water helps to create a silky sauce that coats the pasta perfectly.
- Fresh lemon zest and juice brighten the flavors, so don’t skip these ingredients.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Boiling, Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 400 kcal
- Sugar: 3 g
- Sodium: 550 mg
- Fat: 16 g
- Saturated Fat: 3 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 6 g
- Protein: 15 g
- Cholesterol: 10 mg
