Description
This Really Quick Broccoli Pasta is a delicious and easy weeknight meal that comes together in just 15 minutes. Featuring tender pasta, crisp broccoli florets, and a vibrant lemony, cheesy sauce, this recipe is perfect for a satisfying yet light dinner. The sauce is shaken up in a jar for quick mixing, offering a bright and flavorful coating that complements the fresh broccoli and sharp parmesan perfectly. Ready in a flash, this dish is both comforting and healthy.
Ingredients
Pasta and Vegetables
- 350g / 12 oz dried short pasta (small shells preferred)
- 2 large broccoli heads
Sauce
- 1 cup shredded cheese (your choice, more if desired)
- 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)
- 1/2 tsp red pepper flakes (add more if you want it spicy)
- 1 tsp sugar
- 3/4 tsp salt
- 1/2 tsp black pepper
- More parmesan for garnish
Instructions
- Cook pasta: Bring a large pot of water to a boil and add 2 teaspoons of salt. Add the dried pasta to the boiling water and cook according to package instructions.
- Prepare broccoli: While the pasta is cooking, chop the broccoli heads into small, bite-sized florets to ensure even cooking.
- Cook broccoli: About 1 to 2 minutes before the pasta is done, add the chopped broccoli florets into the boiling pasta water to cook until tender but still crisp.
- Make the sauce: In a jar with a lid, combine the shredded cheese, lemon zest, lemon juice, extra virgin olive oil, finely grated parmesan, minced garlic, dried herbs, red pepper flakes, sugar, salt, and black pepper. Seal the jar and set aside.
- Reserve pasta water: Just before draining, scoop out one cup of the hot pasta cooking water and set aside. Drain the pasta and broccoli in a colander, then return them to the same pot off the heat.
- Mix sauce with pasta water: Add half a cup of the reserved pasta water into the sauce jar. Secure the lid tightly and shake vigorously until well combined.
- Toss pasta with sauce and cheese: Pour the sauce mixture from the jar into the pot with the pasta and broccoli. Add the one cup of shredded cheese. Stir vigorously to coat the pasta and broccoli evenly. Add more reserved pasta water if the sauce seems too thick. Adjust salt and pepper to taste.
- Serve: Serve immediately, garnished generously with extra parmesan cheese for added flavor and richness.
Notes
- Use large broccoli heads for a good ratio of broccoli to pasta.
- You can substitute shredded cheese with your favorite varieties such as mozzarella or cheddar.
- Add more lemon juice or zest for a brighter flavor.
- If you prefer a spicier dish, increase the amount of red pepper flakes.
- Reserve enough pasta water to help emulsify the sauce and achieve the perfect consistency.
- This recipe works well with any short pasta shape.
- For a vegetarian version, ensure the parmesan used is vegetarian-friendly.
