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Really Quick Broccoli Pasta Recipe

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3.9 from 14 reviews

This Really Quick Broccoli Pasta is a vibrant and easy-to-make dish that perfectly combines tender broccoli florets with al dente pasta and a zesty lemon-garlic sauce. Ready in just 15 minutes, it’s a wholesome, flavorful meal ideal for busy weeknights. The creamy cheese and parmesan add savory richness, balanced by the fresh lemon and just a hint of heat from red pepper flakes.

Ingredients

Pasta and Vegetables

  • 350g / 12 oz dried short pasta (small shells recommended)
  • 2 large broccoli heads

Sauce

  • 1 cup shredded cheese (cheddar or your choice)
  • 2 tsp lemon zest
  • 2 tbsp lemon juice (or more to taste)
  • 5 tbsp extra virgin olive oil
  • 1/3 cup finely grated parmesan cheese
  • 2 garlic cloves, minced
  • 1 tsp mixed dried herbs (or fresh herbs)
  • 1/2 tsp+ red pepper flakes (adjust for spiciness)
  • 1 tsp sugar
  • 3/4 tsp salt
  • 1/2 tsp black pepper

Garnish

  • Additional parmesan cheese for serving

Instructions

  1. Cook pasta: Bring a large pot of water to a boil and add 2 teaspoons of salt. Add the dried pasta and cook following package instructions.
  2. Chop broccoli: While the pasta is cooking, chop the broccoli into small florets for quick cooking and easy eating.
  3. Cook broccoli: Add the broccoli florets to the boiling pasta water about 1 to 2 minutes before the pasta finishes cooking, allowing the broccoli to become tender but still crisp.
  4. Prepare sauce ingredients: Place shredded cheese, lemon zest, lemon juice, olive oil, finely grated parmesan, minced garlic, dried herbs, red pepper flakes, sugar, salt, and pepper into a jar with a lid.
  5. Reserve pasta water: Just before draining the pasta and broccoli, scoop out 1 cup of the pasta cooking water and set aside. Drain the pasta and broccoli and return them to the pot on a turned-off stove to keep warm.
  6. Combine pasta water with sauce: Add 1/2 cup of the reserved hot pasta water to the jar containing the sauce ingredients. Close the lid tightly and shake the jar vigorously until the sauce is well mixed and slightly thickened.
  7. Add sauce and cheese to pasta: Pour the prepared sauce from the jar into the pot with the pasta and broccoli. Add the shredded cheese into the pot as well.
  8. Stir and adjust consistency: Stir vigorously to coat the pasta and broccoli evenly. Add more reserved pasta water as needed to achieve a creamy consistency. Taste and adjust seasoning by adding more salt and pepper if desired.
  9. Serve: Serve immediately, garnished generously with extra parmesan cheese for added flavor and richness.

Notes

  • Use fresh lemon juice and zest for the best bright flavor.
  • Adjust the amount of red pepper flakes to your preferred spice level.
  • Reserve pasta water is key to binding the sauce and helping it cling to the pasta.
  • This dish is best served immediately to enjoy the creamy texture.
  • Fresh herbs can be substituted for dried herbs for extra freshness.
  • Make sure to chop the broccoli florets small so they cook quickly and evenly.
  • If you want a vegan version, substitute cheese with a plant-based alternative and adjust seasoning accordingly.

Find it online: https://yumntasty.com/really-quick-broccoli-pasta-recipe/