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If you’re craving a dish that’s both nourishing and packed with flavor but won’t have you slaving away in the kitchen, this Really Quick Broccoli Pasta Recipe is exactly what you need. It’s a vibrant, cheesy, lemony pasta that comes together in about 15 minutes flat, bringing the bright crunch of broccoli together with silky cheese and fragrant herbs. Whether it’s a busy weeknight or a last-minute lunch, this recipe checks all the boxes for comfort without fuss, leaving you feeling satisfied and happily full.
Ingredients You’ll Need
Here’s the magic behind this Really Quick Broccoli Pasta Recipe: simple, wholesome ingredients that play off each other perfectly. Each item contributes to the vivid colors, refreshing zing, or creamy texture that make this dish such a delight to eat and prepare.
- 350g / 12 oz dried short pasta (small shells recommended): Perfect for holding onto the sauce and little broccoli bits in every bite.
- 2 large broccoli heads: The star green veggie that adds crunch, color, and nutrition.
- 1 cup shredded cheese: Brings creamy richness and meltiness; use more if you love it cheesy!
- 2 tsp lemon zest: Freshens the dish with a bright citrus note.
- 2 tbsp lemon juice: Adds a punch of acidity, balancing the creaminess and veggies.
- 5 tbsp extra virgin olive oil: Provides silky richness and depth of flavor.
- 1/3 cup finely grated parmesan: Adds umami and that irresistible salty bite.
- 2 garlic cloves, minced: Gives a warm, aromatic base that wakes up the taste buds.
- 1 tsp mixed dried herbs (or fresh, if you have them): Elevates the dish with layers of herbaceous notes.
- 1/2 tsp+ red pepper flakes: For a subtle kick; add more if you love some heat!
- 1 tsp sugar: Balances acidity and enhances the overall flavor harmony.
- 3/4 tsp salt: Crucial for seasoning each ingredient to taste.
- 1/2 tsp pepper: For gentle spice and depth.
- More parmesan (optional): To sprinkle over just before serving for extra cheesy goodness.
How to Make Really Quick Broccoli Pasta Recipe
Step 1: Cook the Pasta and Broccoli
Start by bringing a large pot of water to a boil with 2 teaspoons of salt. Add the dried pasta and cook according to the package directions until just al dente — usually about 8 to 10 minutes. During the last 3 minutes of cooking, toss in the broccoli florets so they get tender but still have a little crunch. This simple multitasking keeps everything perfectly timed without extra pots or steaming steps.
Step 2: Prepare the Flavor Base
While the pasta and broccoli cook, heat the olive oil gently in a large pan over medium heat. Add the minced garlic, dried herbs, and red pepper flakes, sautéing just until fragrant—about 1 minute. This awakens the garlic and infuses the oil with warm, spicy, and herbaceous notes that will coat the pasta beautifully.
Step 3: Combine and Season
Drain the pasta and broccoli, reserving a cup of the starchy cooking water. Toss everything into the pan with the garlic-oil mixture. Add lemon zest, lemon juice, sugar, salt, and pepper for a bright, balanced flavor. Stir in the shredded cheese and parmesan, adding splashes of reserved pasta water to loosen the sauce to a creamy, luscious consistency that clings to every shell and floret.
Step 4: Final Taste and Adjust
Give everything a careful taste and adjust seasoning as needed — more salt, a pinch of red pepper flakes for heat, or an extra drizzle of olive oil for silkiness. This step is key to personalizing the dish so it shines exactly how you like it.
How to Serve Really Quick Broccoli Pasta Recipe
Garnishes
To make your dish look as good as it tastes, sprinkle fresh chopped parsley or basil over the top to add a splash of vivid green and fresh aroma. A final grate of parmesan adds an irresistible salty finish that invites immediate digging in.
Side Dishes
This pasta pairs wonderfully with crisp salads, like a lemony arugula or a simple cucumber salad, to contrast its richness with fresh crunch. For heartier meals, roasted chicken or grilled fish make perfect companions, turning the meal into a full feast without complicated preparation.
Creative Ways to Present
For a more festive presentation, serve the pasta in shallow bowls, topped with lemon twists and a drizzle of extra virgin olive oil. You can also stuff the pasta and broccoli mix into hollowed-out bell peppers or bake it briefly with extra cheese on top for a gratin-inspired twist.
Make Ahead and Storage
Storing Leftovers
This Really Quick Broccoli Pasta Recipe keeps well in an airtight container in the fridge for up to 3 days. The broccoli stays vibrant, and the flavors deepen over time. Just be sure to cool it completely before refrigerating.
Freezing
While freezing pasta with broccoli can sometimes affect texture, you can freeze this dish if needed by placing it in a freezer-safe container. Thaw overnight in the fridge before reheating, though it’s best enjoyed fresh for maximum flavor and comfort.
Reheating
When reheating, add a splash of water or extra olive oil to the pasta to bring back some creaminess and prevent sticking. Warm gently on the stove or in the microwave until heated through — stirring occasionally for even warmth.
FAQs
Can I use other types of pasta for this Really Quick Broccoli Pasta Recipe?
Absolutely! While small shells work wonderfully because they catch the sauce nicely, any short pasta like penne, fusilli, or farfalle will do. Long pasta like spaghetti can work but might not hold the broccoli and sauce as well.
What if I don’t have fresh broccoli on hand?
Frozen broccoli florets make a good substitute. Add them to the pasta water a minute or two longer than fresh to ensure they’re cooked through, then proceed with the recipe as usual.
Can I make this recipe vegan?
Yes! Simply swap the cheeses for vegan alternatives or nutritional yeast to keep that cheesy flavor, and make sure your pasta contains no eggs. The lemon and olive oil still provide plenty of flavor and richness.
Is the lemon really necessary in this recipe?
The lemon juice and zest brighten the whole dish, cutting through the richness of the cheese and olive oil. It adds a fresh, vibrant note that lifts every bite, making the dish feel lighter and more balanced.
How spicy is this pasta?
The red pepper flakes add a gentle warming heat that complements the other flavors without overpowering. You can always adjust the amount depending on your preference, from just a hint of spice to a bold kick.
Final Thoughts
This Really Quick Broccoli Pasta Recipe has become one of my absolute favorites because it marries simplicity with incredible flavor so effortlessly. It’s a perfect weeknight dish or an easy yet impressive meal when friends drop by unexpectedly. Give it a try—you might find it becoming a staple in your kitchen just like I did, bringing speed, comfort, and joy to your table all in one bowl.
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Print
Really Quick Broccoli Pasta Recipe
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Description
This Really Quick Broccoli Pasta is a vibrant, flavorful dish perfect for a fast and satisfying weeknight meal. It combines tender pasta with fresh, crisp broccoli and a zesty lemon and garlic-infused olive oil sauce, topped generously with shredded cheese and parmesan for a creamy, comforting finish.
Ingredients
Pasta and Vegetables
- 350g / 12 oz dried short pasta (small shells recommended)
- 2 large broccoli heads
Sauce and Seasonings
- 5 tbsp extra virgin olive oil
- 2 garlic cloves, minced
- 1 tsp mixed dried herbs (or fresh herbs)
- 1/2 tsp + red pepper flakes (adjust to taste for spiciness)
- 1 tsp sugar
- 3/4 tsp salt
- 1/2 tsp black pepper
- 2 tsp lemon zest
- 2 tbsp lemon juice (or more to taste)
Cheese
- 1 cup shredded cheese (any melting cheese of choice)
- 1/3 cup finely grated parmesan cheese
- Additional parmesan for garnish
Instructions
- Cook the Pasta: Bring a large pot of water to a boil and add 2 teaspoons of salt. Add the dried pasta and cook according to package instructions until al dente. Drain and set aside, reserving some pasta water.
- Prepare Broccoli: While the pasta cooks, cut the broccoli into bite-sized florets. Optionally, you can steam or blanch the broccoli briefly until just tender but still bright green, then drain.
- Sauté Garlic and Herbs: In a large skillet or pan, heat the extra virgin olive oil over medium heat. Add the minced garlic, mixed herbs, and red pepper flakes. Sauté gently until fragrant and garlic is golden but not burnt.
- Combine Ingredients: Add the cooked pasta and broccoli to the skillet with the garlic and herb oil. Toss well to combine and heat through. Add lemon zest, lemon juice, sugar, salt, and pepper. Stir everything together, adding a splash of reserved pasta water if needed to loosen the sauce.
- Add Cheese: Remove from heat and gently fold in the shredded cheese and grated parmesan until melted and incorporated creating a creamy texture.
- Serve: Transfer to plates or a serving dish. Sprinkle extra parmesan on top and, if desired, additional red pepper flakes for heat. Serve immediately for best flavor and texture.
Notes
- Use freshly grated parmesan for best flavor and melt.
- You can substitute any short pasta shape that holds sauce well, such as penne or rotini.
- Adjust red pepper flakes to control spiciness.
- Adding a splash of reserved pasta water helps create a silkier sauce.
- Fresh herbs like basil or parsley can be used instead of dried for a brighter flavor.
