One-Pot Lemon Broccoli Pasta Recipe (With Video)

Prep Time:

10 mins

Cook Time:

10 mins

Total Time:

25 mins

Servings:

4 to 6

Less is more in this quick and easy weeknight dinner. Our favorite lemon broccoli pasta recipe calls for just five main ingredients: penne, broccoli, garlic, lemon, and Parmesan. It comes together in less than 25 minutes. Sometimes quick recipes get dinner on the table fast, but leave the sink full of pots and pans—with this one, there's minimal cleanup because everything cooks in one pan.

Our recipe has lots of bright, fresh flavor for your family to enjoy. Everyone's favorite green vegetable brings crunch and vitamins, Parmesan adds welcome saltiness and a touch of umami , and the lemon brings it all together. It's a pasta meal you'll make regularly.

Pot filled with penne pasta and broccoli wooden spoon in the pot — Jason Donnelly

The Best Pasta for This Recipe

We call for penne for this one-pot lemon-broccoli pasta, but really any short pasta will work. Try it with farfalle, orechiette, macaroni, or whatever you have in your pantry. This recipe also works with long noodles; we just prefer it with chunkier pasta.

The Other Ingredients You'll Need

Broccoli: This recipe was developed using fresh broccoli—both the florets and sliced stems—but you can swap in 4 to 4 1/2 cups of frozen florets if that's what you have on hand.

Garlic: Grated raw garlic seamlessly into the dish for a zesty bite. A microplane gets the job done quickly, but you can also chop the garlic, then use the flat side of your knife to mash it into a paste.

Lemon: For brightness, we use the zest and juice from one lemon. Unless you're using organic lemons, it's always a good idea to run the skin under hot water, scrubbing with a vegetable brush, to remove the food-grade wax coating before zesting.

Parmesan cheese: Nutty, salty Parmesan cheese adds a dose of umami to this simple pasta dish. Use Parmesan Reggiano for the best flavor, and grate it yourself from a wedge rather than buying it pre-grated.

Directions

Jason Donnelly

Cook pasta:

Bring a large pot of salted water to a boil. Add penne and cook 5 minutes.

Jason Donnelly
Add broccoli and cook till crisp tender:

Add broccoli and cook until pasta is just under al dente and broccoli is crisp-tender and bright green, 3 to 4 minutes more.

Jason Donnelly
Drain and toss with remaining ingredients:

Drain, then add pasta and broccoli back to pot. Toss with garlic, oil, lemon zest and juice, and cheese. Serve, topped with more cheese.

Jason Donnelly

What to Serve With Lemon Broccoli Pasta

This hearty vegetarian pasta is not only quick to make, but it’s also filling. If it’s not hearty enough for your crew, try:

Stirring in shredded rotisserie chicken
Diced chicken cutlets or breast meat on top
Canned tuna in olive oil gently mixed in
Diced cooked bacon stirred in
Unsalted roasted slivered or sliced almonds on top

Frequently Asked Questions

What's the best way to cook broccoli?

The best way to cook broccoli is the way that you enjoy eating it most. Broccoli is a versatile vegetable that can be prepared in many different ways. If you love it steamed or roasted, that is the way you should cook it. If you're not sure, try it boiled, sautéed, stir fried, or made into soup to decide. You can also enjoy it raw in salads.
What can I use instead of Parmesan cheese in this recipe?

Instead of Parmesan cheese, you can swap in another hard, salty aged cheese like pecorino Romano, Grana Padano, or even Manchego. If you're looking to keep it dairy free, add a few shakes of nutritional yeast for a similar, cheesy flavor. Alternatively, finish the dish with a sprinkling of golden, garlicky breadcrumbs, as we do in this savory pasta recipe.
What can I add to plain pasta for flavor?

To add flavor to plain pasta, first, be sure to salt the cooking water for pasta properly to enhance the pasta's flavor. Our favorite flavorful addition to plain pasta is Parmesan cheese. Other options include sautéed garlic, bacon, pesto, sautéed mushrooms, lemon zest and juice, and a little heavy cream mixed with some pasta cooking water and freshly grated nutmeg.