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

Scale

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

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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