If you’re on the hunt for a speedy, veggie-packed dinner that feels a little gourmet but comes together in no time, you’re going to love this Quick Broccoli Pasta with Lemon and Cheese Recipe. It’s one of those dishes I turn to when I want something comforting and fresh, without a fuss—and trust me, once you try it, it might just become your go-to weeknight meal. The lemon brightens everything up, the cheese makes it satisfyingly rich, and the broccoli adds that lovely pop of green and crunch.
Why You’ll Love This Recipe
- Super Fast to Make: You can have this on your table in about 15 minutes—perfect for busy nights.
- Simple, Wholesome Ingredients: Broccoli, pasta, lemon, and cheese—easy pantry staples that come together brilliantly.
- Versatile and Customizable: Whether you want it spicy, extra cheesy, or herbaceous, it adapts to your taste perfectly.
- Loads of Veggie Goodness: You get plenty of broccoli with every bite, which makes it healthy and hearty.
Ingredients You’ll Need
All the ingredients here work together like a dream. You’ll want good-quality cheese and fresh lemons, because those flavors really shine through in this quick broccoli pasta with lemon and cheese recipe. I like to pick broccoli heads that are tight and firm for the best texture.
- Dried short pasta: I love using small shells because they hold the sauce and bits of broccoli perfectly.
- Broccoli heads: Big, fresh ones are best so you get plenty of those crisp stems and tender florets.
- Shredded cheese: Choose a melting cheese you enjoy—Mozzarella or Cheddar work well if you want a twist.
- Lemon zest: Adds an aromatic brightness that lifts the whole dish.
- Lemon juice: Freshly squeezed always—it gives the pasta that refreshing citrus punch.
- Extra virgin olive oil: This is part of the ‘sauce’ and adds richness without heaviness.
- Parmesan cheese: Finely grated, for that salty, nutty finish you’ll crave.
- Garlic cloves: Minced to infuse every bite with subtle warmth.
- Mixed dried herbs: Or fresh if you have them; oregano, thyme, or Italian herb blends work great.
- Red pepper flakes: For a little kick—add or skip depending on your spice love.
- Sugar: A tiny bit balances the lemon’s tang perfectly.
- Salt and pepper: To season and bring all flavors together.
Variations
I’ve played around with this quick broccoli pasta with lemon and cheese recipe quite a bit, and honestly, it’s a fantastic base to tweak depending on what you have on hand or what you’re craving. I encourage you to experiment and make it feel like your own.
- Add Protein: I sometimes toss in some cooked chicken or pancetta for a more filling meal—my family goes crazy for it that way.
- Herb Switch-Up: Fresh basil or parsley can add a bright green pop, perfect when you want a fresher vibe.
- Cheese Swap: Try pecorino instead of parmesan for a sharper note, or sprinkle feta on top after serving for a tangy surprise.
- Make it Vegan: Skip the cheeses and use nutritional yeast with a bit of vegan butter or olive oil for creaminess.
- Spice Level: Adjust the red pepper flakes to suit your heat tolerance; more is always a party!
How to Make Quick Broccoli Pasta with Lemon and Cheese Recipe
Step 1: Cook the Pasta and Prepare the Broccoli
Start by boiling a large pot of salted water—about 2 teaspoons of salt should do. This seasons the pasta right from the start, which makes a noticeable difference. Add your pasta and cook until al dente, usually about 8 to 10 minutes depending on the pasta shape. While that’s bubbling away, chop your broccoli into bite-sized florets and slice the stems thinly; the stems add a nice crunch and sweetness. When the pasta has about 4 minutes left, toss the broccoli into the pot so it softens up but still has a good bite.
Step 2: Make the Lemon-Garlic Sauce
While the pasta and broccoli cook, heat the olive oil in a large skillet over medium heat. Add the minced garlic and your dried or fresh herbs, stirring gently until fragrant—just around 1 to 2 minutes. Keep a close eye so the garlic doesn’t brown too much; burnt garlic turns bitter and you definitely don’t want that here.
Step 3: Combine and Toss Everything Together
Drain the pasta and broccoli, reserving about half a cup of the cooking water. Add the pasta and broccoli to your skillet with the garlic-herb oil. Toss in the lemon zest, lemon juice, sugar, salt, pepper, red pepper flakes, shredded cheese, and parmesan. Stir everything well to combine. If it feels a little dry, splash in some reserved pasta water to loosen the sauce and help everything coat evenly.
Step 4: Serve and Add Extra Cheese
Serve immediately, topping each plate with extra parmesan if you’re like me and love that cheesy finish. I love how the lemon cuts through the richness, and the broccoli adds a bright freshness that makes this dish feel anything but ordinary for such a quick recipe.
Pro Tips for Making Quick Broccoli Pasta with Lemon and Cheese Recipe
- Reserve Pasta Water: I always save a bit of cooking water to adjust sauce consistency—it helps everything stick without adding oil.
- Don’t Overcook Broccoli: Toss it in toward the end so it stays crisp-tender; overdone broccoli can get mushy and dull the dish.
- Fresh Lemon is Key: Bottled lemon juice just doesn’t pop the same way, so use fresh for the best zing.
- Taste as You Go: The balance of lemon, salt, and cheese is personal—add little by little, and keep tasting.
How to Serve Quick Broccoli Pasta with Lemon and Cheese Recipe
Garnishes
I usually sprinkle on extra parmesan and sometimes add a few torn fresh basil leaves. A drizzle of good olive oil right before serving adds a silky finish that my family always notices. If you like crunch, toasted pine nuts or even breadcrumbs can add a wonderful texture contrast.
Side Dishes
Because this pasta is already loaded with veggies and protein from the cheese, I like to keep sides light. A crisp green salad with a lemon vinaigrette is perfect, or some garlic bread if you want to keep things cozy and carb-heavy. Roasted cherry tomatoes are another great, colorful side that complements the lemony pasta beautifully.
Creative Ways to Present
For a special dinner, I’ve tried plating this pasta in individual shallow bowls and topping with edible flowers or microgreens for a fancy touch. Another fun idea is to serve it inside hollowed-out lemon halves for a burst of citrus aroma. It’s simple, but those little details make guests feel like they’re getting something special.
Make Ahead and Storage
Storing Leftovers
I store leftovers in an airtight container in the fridge for up to 3 days. The broccoli can soften a bit after refrigeration, so I recommend reheating gently and adding a splash of water or more lemon juice to refresh those flavors.
Freezing
Freezing this pasta isn’t my go-to because the lemon freshens the dish best when fresh, and broccoli texture doesn’t always freeze well. However, if you’re in a pinch, freeze in a sealed container and thaw overnight in the fridge before reheating.
Reheating
Reheat gently on the stovetop with a splash of olive oil or water to bring it back to life without drying out. I avoid microwaving if I can because it sometimes makes the broccoli lose its crispness.
FAQs
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Can I use different types of pasta for this recipe?
Absolutely! While small shells work wonderfully to capture the sauce and bits of broccoli, penne, farfalle, or fusilli are great alternatives. Just make sure whichever pasta you choose cooks in about the same time so your broccoli finishes perfectly.
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Is this recipe suitable for a vegan diet?
You can easily make it vegan by omitting the cheese and parmesan and substituting with nutritional yeast for a cheesy flavor. Make sure your pasta doesn’t contain eggs, or opt for a vegan pasta variety.
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How do I prevent the broccoli from turning mushy?
Timing is everything here—add the broccoli to the boiling pasta water only in the last few minutes, about 3-4, so it softens but still has a bit of crunch. Overcooking will lead to mushiness and a dull flavor.
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Can I prepare parts of this recipe in advance?
You can chop the broccoli and grate the cheese ahead of time, but it’s best to cook the pasta and combine everything right before serving for the freshest taste and texture.
Final Thoughts
This Quick Broccoli Pasta with Lemon and Cheese Recipe has truly become one of my favorite simple meals to whip up, especially when life is busy but I want something tasty and nourishing. I absolutely love how the lemon and cheese create a bright, comforting balance and that the broccoli keeps it feeling fresh and wholesome. I hope you give it a try soon—it’s one of those recipes I find myself sharing over and over because it’s just so darn satisfying and easy. Trust me, once you make it, you’ll wonder how you ever improvised dinners without it!
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Quick Broccoli Pasta with Lemon and Cheese Recipe
- Prep Time: 5 min
- Cook Time: 10 min
- Total Time: 15 min
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-inspired
- Diet: Vegetarian
Description
This Really Quick Broccoli Pasta is a simple, flavorful, and nutritious meal perfect for busy weeknights or when your pantry is running low. Featuring tender pasta shells cooked with vibrant broccoli, garlic, lemon, and a blend of cheeses, this recipe balances fresh ingredients with a quick cooking time. The sauce is light yet saucy, relying on olive oil, parmesan, and lemon to create a fresh and satisfying dish that’s both comforting and healthy. It’s versatile, packed with vegetables, and can be easily customized to your taste.
Ingredients
Pasta and Vegetables
- 350g / 12 oz dried short pasta (small shells recommended)
- 2 large broccoli heads
Sauce and Seasoning
- 1 cup shredded cheese (such as mozzarella or cheddar, or more to taste)
- 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 if available)
- 1/2 tsp red pepper flakes (add more if a spicier dish is desired)
- 1 tsp sugar
- 3/4 tsp salt
- 1/2 tsp black pepper
- Additional parmesan cheese for serving
Instructions
- Cook the Pasta: Bring a large pot of water to a boil, adding 2 teaspoons of salt. Once boiling, add your dried short pasta—small shells are ideal—and cook according to package instructions until al dente, usually about 8-10 minutes.
- Prepare the Broccoli: While the pasta cooks, wash and cut the broccoli heads into small florets to ensure they cook evenly and quickly.
- Cook the Broccoli: When the pasta has about 3-4 minutes left to cook, add the broccoli florets to the boiling pasta water so they can cook simultaneously, becoming tender but still slightly crisp.
- Drain Pasta and Broccoli: Once both pasta and broccoli are cooked, drain them together, reserving a little pasta water for the sauce if needed.
- Sauté Garlic and Combine Flavors: In the same pot or a large skillet, heat the extra virgin olive oil over medium heat. Add the minced garlic and sauté just until fragrant but not browned, about 30 seconds to 1 minute.
- Add Cheese and Seasonings: Quickly add the shredded cheese, parmesan, lemon zest, lemon juice, mixed herbs, red pepper flakes, sugar, salt, and pepper to the pot with the garlic and stir well to melt and combine ingredients into a light sauce.
- Toss Pasta and Broccoli in Sauce: Return the drained pasta and broccoli to the pot, tossing everything thoroughly so the noodles and broccoli are coated evenly with the cheesy lemony sauce. If the mixture seems dry, add a splash of reserved pasta water to loosen it up.
- Serve Warm: Plate the pasta and broccoli mixture immediately, topping with additional parmesan cheese as desired for extra richness and flavor.
Notes
- This is a fantastic quick meal perfect for emergency dinners or when pantry supplies are limited.
- Use any shredded cheese you have on hand—mozzarella, cheddar, or a blend works well.
- Add more lemon juice or red pepper flakes to adjust brightness or heat according to your preference.
- You can substitute the dried herbs with fresh herbs like basil or parsley for a fresher taste.
- The recipe is low on oil but still saucy, making it both flavorful and light.
- Great as a main dish or as a vegetable and carbohydrate side.
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
