Pin It Last Tuesday hit that weird gray zone between tired and starving where cooking seemed impossible. I stared at my broccoli and pasta bag, then remembered hearing about one-pot methods from my college roommate who swore by dump-and-stir dinners. Twenty minutes later, I was eating something that tasted like it came from a tiny Italian kitchen, not my exhausted weeknight chaos.
My sister claimed she hated broccoli until I made this for her birthday dinner last month. She actually asked for seconds, which is basically a miracle in our family history. The way the lemon cuts through the richness changes everything people think they know about vegetable pasta.
Ingredients
- 12 oz dried spaghetti or linguine: Long noodles work beautifully here because they have more surface area to catch that silky sauce
- 4 cups broccoli florets: Cut them small so they cook through in the same time as your pasta gets tender
- 4 cloves garlic thinly sliced: Thin slices melt into the oil better than minced garlic, distributing flavor more evenly
- 1 small onion finely chopped: Optional but adds a sweetness that balances the bright lemon
- 4 cups vegetable broth or water: Broth obviously adds more depth, but water works fine in a pinch
- 1/2 cup whole milk or plant-based milk: This tiny amount creates the creamiest finish without feeling heavy
- Zest and juice of 1 large lemon: Both are crucial for that bright pop that makes the dish sing
- 1/4 cup freshly grated Parmesan cheese: Grate it yourself, pre-grated has anti-caking agents that prevent proper melting
- 2 tbsp olive oil: Your flavor foundation, do not skip or substitute
- 1/2 tsp sea salt: Start here, you can always add more at the end
- 1/4 tsp black pepper: Freshly cracked makes a noticeable difference
- 1/4 tsp crushed red pepper flakes: Optional but that hint of heat is magical against the citrus
- Fresh basil or parsley chopped: The final touch that makes it look like you tried way harder than you did
Instructions
- Build your flavor base:
- Heat olive oil in your largest wide pot over medium heat, add sliced garlic and chopped onion, cook just until fragrant and translucent, about 2 minutes, watching carefully so garlic does not brown and turn bitter
- Combine everything in the pot:
- Add pasta, broccoli, broth and milk, stir well to combine, then bring to a boil, breaking up any pasta clumps as you stir
- Simmer into sauce magic:
- Reduce heat to maintain a gentle simmer, cook uncovered for 10 to 12 minutes, stirring frequently to prevent sticking, until pasta is al dente and liquid has reduced to a silky coating consistency
- Add the bright finish:
- Remove from heat, stir in lemon zest and juice, Parmesan, salt, pepper and red pepper flakes if using, then let stand for 2 to 3 minutes as sauce thickens slightly
- Serve it up:
- Taste and adjust seasoning if needed, serve hot in shallow bowls with extra Parmesan and fresh herbs scattered on top
Pin It This became my go-to when my friend Sarah had her baby because I could make it with one hand while holding her toddler with the other. She still texts me about that lemon broccoli pasta whenever she needs something comforting.
Make It Your Own
Swap broccoli for asparagus in spring or zucchini in summer. Add white beans or chickpeas if you want more protein, or wilt in some spinach at the very end. The technique stays the same regardless of what vegetables you have on hand.
Timing Is Everything
Cut your broccoli into uniform pieces so everything finishes cooking together. If your vegetables are different sizes, some will be mushy while others stay crunchy. The knife work matters more than people realize.
Serving Suggestions
A crisp white wine like Pinot Grigio cuts through the creaminess perfectly. I have also served this alongside a simple green salad with vinaigrette to balance the rich pasta.
- Grate extra lemon zest over individual bowls for an aromatic hit
- Keep red pepper flakes on the table so heat lovers can add more
- Save some pasta water before final seasoning in case you need to loosen the sauce
Pin It Sometimes the simplest meals end up being the ones we remember most fondly. This pasta has saved more weeknights than I can count.
Recipe FAQs
- → Can I use fresh pasta instead of dried?
Yes, fresh pasta will cook faster—reduce the simmering time to 3–5 minutes. Monitor closely to avoid overcooking, as fresh pasta becomes tender quickly.
- → How do I prevent the pasta from sticking?
Stir frequently throughout the cooking process, especially in the first few minutes. Using a wide, shallow pot helps distribute heat evenly and makes stirring easier.
- → What's the best way to achieve a silky sauce?
The combination of pasta starch, milk, and reduced broth creates the sauce naturally. Stir occasionally and don't over-reduce; the sauce thickens as it cools. If too thick, add a splash of broth or milk.
- → Can I make this vegan?
Absolutely. Use plant-based milk and vegan Parmesan cheese. The pasta starch and reduced broth will still create a creamy, luxurious sauce without dairy.
- → How should I store leftovers?
Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of broth or milk to restore the sauce consistency, as it firms up when chilled.
- → What wine pairs well with this dish?
A crisp white wine like Pinot Grigio, Sauvignon Blanc, or Vermentino complements the bright lemon and fresh broccoli beautifully. The acidity cuts through the creamy sauce.