Description
A quick and flavorful broccoli pasta recipe that combines tender pasta, vibrant broccoli, and a zesty lemon and cheese sauce. Perfect for a fast, comforting meal using simple pantry staples and fresh ingredients.
Ingredients
Scale
Pasta and Vegetables
- 350g / 12 oz dried short pasta (small shells recommended)
- 2 large broccoli heads
Cheese and Flavorings
- 1 cup shredded cheese (e.g., mozzarella or cheddar, or more to taste)
- 1/3 cup parmesan, finely grated
- More parmesan for garnish
Seasonings and Oils
- 5 tbsp extra virgin olive oil
- 2 tsp lemon zest
- 2 tbsp lemon juice (or more to taste)
- 2 garlic cloves, minced
- 1 tsp mixed dried herbs (or fresh herbs)
- 1/2 tsp+ red pepper flakes (adjust for preferred spice level)
- 1 tsp sugar
- 3/4 tsp salt
- 1/2 tsp black pepper
Instructions
- Cook the Pasta: Bring a large pot of water to a boil and add 2 teaspoons of salt to season it. Add the dried pasta shells and cook according to the package instructions until al dente, usually around 8-10 minutes. Drain the pasta, reserving a cup of pasta water.
- Prepare the Broccoli: While the pasta cooks, wash the broccoli heads and cut them into small florets for easy cooking and better integration with the pasta.
- Sauté Garlic and Herbs: In a large pan, heat the extra virgin olive oil over medium heat. Add the minced garlic, mixed dried herbs, and red pepper flakes. Sauté for 1-2 minutes until fragrant but not browned.
- Cook Broccoli: Add the broccoli florets to the pan and toss them in the garlic and oil mixture, cooking for 3-5 minutes until they become bright green and slightly tender but still crisp.
- Combine Pasta and Broccoli: Add the drained pasta to the pan with broccoli. Toss together while adding the lemon zest, lemon juice, sugar, salt, pepper, shredded cheese, and grated parmesan. Stir well to combine; add reserved pasta water as needed to loosen the sauce and create a creamy texture.
- Adjust and Serve: Taste and adjust seasoning with additional lemon juice, salt, or pepper if desired. Serve immediately, topped with extra parmesan cheese for garnish and an optional sprinkle of red pepper flakes for extra heat.
Notes
- This recipe works wonderfully as a quick meal or as a carb and vegetable side dish when your pantry and fridge are low.
- The dish is saucy without requiring a large amount of oil, making it lighter than many traditional cheese-based pasta dishes.
- You can substitute the cheese with your favorite types, including vegan cheese alternatives if desired.
- Add more red pepper flakes if you prefer a spicy kick.
- Leftover pasta water helps to create a creamy cheese sauce without adding cream or butter.
- Use fresh herbs if available for a brighter flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 634 kcal
- Sugar: 5 g
- Sodium: 768 mg
- Fat: 29 g
- Saturated Fat: 9 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 71 g
- Fiber: 6 g
- Protein: 23 g
- Cholesterol: 31 mg
