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
Scale
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.
