Light & Healthy Broccoli Pasta: Quick & Easy Weeknight Meal (Print Version)
Light & Healthy Broccoli Pasta: This quick recipe is your new weeknight favorite! Enjoy vibrant greens & a flavorful meal thats easy and satisfying.
# Recipe Info:
Prep Time: 10 Minutes minutes
Cook Time: 15 Minutes minutes
Total Time: 25 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: Italian
Dietary: Vegetarian
# Ingredients:
→ Main Ingredients
01 -
12 oz (340g) short pasta (orecchiette, fusilli, or penne)
02 -
1 large head fresh broccoli, cut into small florets
03 -
3 tbsp extra virgin olive oil
→ Flavor Boosters
04 -
4-5 cloves fresh garlic, minced
05 -
1/2 tsp red pepper flakes (or more, to taste)
06 -
Zest of 1 lemon
07 -
Juice of 1/2 lemon
→ Finishing Touches
08 -
1/2 cup freshly grated Parmesan cheese, plus more for serving
09 -
1 cup reserved pasta water
→ Seasoning
10 -
Salt and freshly ground black pepper, to taste
# Instructions:
01 -
Grab a big pot and fill it with water. Add a generous amount of salt – this is where I always forget, but it makes all the difference! Bring it to a rolling boil, then add your pasta. Cook it according to package directions until it's al dente. While that's bubbling away, chop your fresh broccoli into small, bite-sized florets. I like them small so they cook quickly and meld into the pasta. Don't forget to reserve at least a cup of that starchy pasta water before draining!
02 -
In a large skillet or Dutch oven, heat your good quality olive oil over medium heat. Add the minced garlic and red pepper flakes. Sauté for about 1-2 minutes until the garlic is fragrant and just starting to turn golden. Be careful not to burn it – a burnt garlic smell is one of my least favorite kitchen disasters! This step really sets the foundation for the whole Light & Healthy Broccoli Pasta.
03 -
Toss the fresh broccoli florets into the skillet with the garlic and oil. Give it a good stir to coat everything. Add a splash or two of that reserved pasta water – it helps the broccoli steam and get tender-crisp without overcooking. Cover the skillet and let it cook for about 5-7 minutes, or until the broccoli is bright green and tender but still has a slight bite. I love how the kitchen starts to smell like a cozy Italian restaurant at this point!
04 -
Drain your pasta (remembering that reserved water, right?). Add the cooked pasta directly into the skillet with the broccoli mixture. This is where the magic really happens for your Light & Healthy Broccoli Pasta! Add the lemon zest and juice, and a good handful of freshly grated Parmesan cheese. Give it all a good toss to combine.
05 -
Gradually add some of the reserved pasta water, about 1/4 cup at a time, stirring constantly. The starch from the water, combined with the olive oil and cheese, will create a beautiful, light, and silky sauce that coats every strand of pasta. Keep adding until you reach your desired consistency – I usually use about 1/2 to 3/4 cup. This step is where I always feel like a real chef, honestly.
06 -
Taste your Light & Healthy Broccoli Pasta and season with salt and freshly ground black pepper as needed. Sometimes I add a little extra lemon juice if it needs more zing. Serve immediately, garnished with more fresh Parmesan cheese and maybe a sprinkle of fresh parsley if you have some. The finished dish should be vibrant, comforting, and oh-so-satisfying!
# Notes:
01 -
Always salt your pasta water generously – it seasons the pasta from the inside out and makes a huge difference.
02 -
Store leftovers in an airtight container in the fridge for up to 3-4 days; add a splash of water when reheating.
03 -
No fresh lemon? A tiny bit of white wine vinegar can offer a similar tang, but the aroma won't be quite the same.
04 -
For an extra pop, toast some panko breadcrumbs in a little olive oil until golden and sprinkle over the top!
# Equipment Needed:
01 -
Large pot
02 -
large skillet or Dutch oven
03 -
grater for cheese and lemon zest
# Nutrition (Per Serving):
Calories: 450
Total Fat: 18g
Total Carbohydrate: 55g
Protein: 18g