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Really Quick Broccoli Pasta Recipe

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4.1 from 6 reviews

This Really Quick Broccoli Pasta is a fresh, vibrant meal ready in just 15 minutes. Featuring tender broccoli florets blended with a zesty lemon and garlic sauce, tossed with short pasta and topped with plenty of parmesan and shredded cheese, this recipe is perfect for a fast, healthy weeknight dinner that doesn’t compromise on flavor.

Ingredients

Pasta and Vegetables

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

Sauce

  • 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 freshly ground pepper

For Serving

  • 1 cup shredded cheese (such as mozzarella or cheddar, or more to preference)
  • Additional parmesan cheese for garnish

Instructions

  1. Cook pasta: Bring a large pot of water to a boil, adding 2 teaspoons of salt. Add the dried pasta and cook according to package instructions until nearly al dente.
  2. Chop broccoli: While the pasta cooks, chop the broccoli heads into small florets to ensure even cooking and easy eating.
  3. Cook broccoli: Add the broccoli florets to the boiling pasta water 1 to 2 minutes before the pasta finishes cooking, allowing them to become tender but still crisp.
  4. Prepare sauce: In a jar with a lid, combine lemon zest, lemon juice, extra virgin olive oil, finely grated parmesan, minced garlic, mixed dried herbs, red pepper flakes, sugar, salt, and pepper. Do not shake yet.
  5. Reserve pasta water: Just before draining, scoop out 1 cup of the pasta cooking water and set it aside. Drain the pasta and broccoli and return them to the pot on the turned-off stove.
  6. Mix sauce with pasta water: Add 1/2 cup of the reserved pasta water into the jar containing the sauce ingredients. Close the lid tightly and shake vigorously until the sauce is well combined and emulsified.
  7. Add sauce and cheese to pasta: Pour the shaken sauce over the pasta and broccoli in the pot, then add the shredded cheese. Stir vigorously to coat everything evenly, adding more pasta water as needed to loosen the sauce and make it silky.
  8. Adjust seasoning and serve: Taste and adjust seasoning with additional salt and pepper if needed. Serve immediately, garnished generously with extra parmesan cheese for a rich finish.

Notes

  • The pasta water helps create a smooth, flavorful sauce by binding the ingredients together; don’t skip reserving it.
  • This dish is flexible—feel free to use whatever shredded cheese you have on hand, or mix cheeses for added flavor complexity.
  • Adjust red pepper flakes for your preferred level of heat, or omit if you prefer a milder dish.
  • Use fresh herbs if available for a more vibrant flavor.
  • Leftovers can be stored in the refrigerator for up to 2 days; reheat gently with a splash of water or broth to loosen the sauce.

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