One-Pot Lemon Broccoli Pasta

My neighbor knocked on the door one April evening holding a bag of broccoli from her garden, and I had twenty minutes before book club started. This pasta came together in one pot while I set out napkins and poured wine, and by the time everyone arrived, the kitchen smelled like lemon and garlic and spring. Nobody believed me when I said it was a single pan, but the empty pot in the sink told the whole story.

I made this for my sister the week she moved into her first apartment with just a hot plate and one decent skillet. She called me the next day to say she'd made it twice already because she could actually handle it after work. Now she texts me every time she adds something new to it, chickpeas one week, asparagus the next, like she's discovered her own little formula for weeknight sanity.

Ingredients

• Dried spaghetti or linguine: Long noodles work best here because they tangle with the broccoli and soak up the sauce as everything simmers together, creating those perfect twirls on your fork.
• Broccoli florets: Cut them small so they cook at the same pace as the pasta, and don't worry if a few tips get a little crispy, that's actually the best part.
• Garlic, thinly sliced: Thin slices melt into the sauce and perfume the whole pot without overpowering the lemon, but watch them closely so they stay golden, not bitter.
• Onion, finely chopped: Optional, but it adds a quiet sweetness that rounds out the brightness, I skip it when I'm rushed and add it when I want a little more depth.
• Vegetable broth or water: Broth gives you a head start on flavor, but I've used water plenty of times and the garlic and Parmesan make up for it.
• Whole milk or plant-based milk: This creates a creamy sauce without any flour or cream, just enough richness to coat everything lightly.
• Lemon zest and juice: The zest goes in at the end to keep it vibrant and floral, the juice adds that bright pop that wakes up every bite.
• Parmesan cheese, freshly grated: Grate it yourself if you can, the pre-shredded kind doesn't melt into the sauce the same way and you lose that silky finish.
• Olive oil: Just enough to coax the garlic open and start building flavor from the very first minute.
• Sea salt, black pepper, crushed red pepper flakes: Season as you go, and add the red pepper if you like a gentle warmth threading through the brightness.
• Fresh basil or parsley: A handful of herbs at the end makes it feel alive and just-picked, even in the middle of winter.

Instructions

Bloom the garlic:

Heat olive oil over medium heat and add the garlic, letting it sizzle gently until the kitchen fills with that unmistakable smell, about a minute or two. If using onion, add it now and let both soften together without taking on color.

Add everything to the pot:

Toss in the dried pasta, broccoli, broth, and milk all at once, stirring to make sure nothing clumps. Bring it to a boil, then lower the heat to a steady simmer.

Simmer and stir:

Cook uncovered for 10 to 12 minutes, stirring every couple of minutes so the pasta doesn't stick and the broccoli nestles in. The liquid will reduce and thicken into a glossy sauce that clings to the noodles.

Finish with lemon and cheese:

Stir in lemon zest, lemon juice, Parmesan, salt, pepper, and red pepper flakes if using. Taste and adjust, this is your chance to make it sing.

Rest before serving:

Pull the pot off the heat and let it sit for a couple of minutes so the sauce settles and thickens just a little more. Serve hot with extra Parmesan and a scattering of fresh herbs.

Save

The first time I brought this to a potluck, someone asked if I'd used cream, and I loved watching their face when I listed the ingredients. It's become my go-to when I want to look like I tried harder than I did, and every time, someone asks for the recipe on a napkin. There's something generous about a dish that tastes this good and still leaves you with energy to clean up and pour another glass of wine.

Making It Your Own

This pasta is a template more than a rule, and I've learned to treat it like a weeknight canvas. Swap the broccoli for asparagus tips in spring, zucchini ribbons in summer, or kale in the fall when you want something heartier. I've added white beans straight from the can when I needed more protein, and once I stirred in leftover rotisserie chicken because it was sitting in the fridge looking lonely. The lemon and garlic hold the whole thing together no matter what you throw in, and that's the kind of recipe that earns a permanent spot in the rotation.

Storing and Reheating

Leftovers keep in the fridge for up to three days, though the pasta will soak up more sauce as it sits, which honestly isn't a bad thing. I reheat it gently in a skillet with a splash of broth or water to loosen it back up, and sometimes I crack an egg into the center and let it steam under a lid for a completely different meal. It doesn't freeze well because the texture of the pasta changes, but I've never had any last long enough to worry about that.

Pairing and Serving Ideas

I usually serve this with a simple arugula salad dressed in olive oil and a squeeze of lemon to keep the brightness going, and a crusty baguette for wiping up every last bit of sauce. A chilled Pinot Grigio or Sauvignon Blanc is perfect alongside, crisp enough to cut through the richness without fighting the lemon. If you're feeding kids, they love this because it's creamy and mild, and if you're feeding adults, they love it because it tastes like you care.

• Add a pinch of lemon zest to the salad dressing to tie everything together
• Toast some pine nuts or slivered almonds and scatter them over the top for crunch
• If you have leftover herbs, chop them into butter and serve on the side with warm bread

Save

This is the kind of meal that makes you feel capable even on the nights when you're not sure you have it in you. It's fast, it's forgiving, and it tastes like you remembered that cooking can be easy and still worth sitting down for.

Recipe Questions & Answers

→ Can I use fresh pasta instead of dried?

Fresh pasta works well, though reduce the cooking time to 3-5 minutes since it cooks faster than dried. Add it after the broth has come to a boil to prevent mushiness.

→ What can I substitute for broccoli?

Asparagus, zucchini, green beans, or peas are excellent alternatives. Use similar quantities and adjust cooking time based on vegetable tenderness. Asparagus and green beans may need an extra 2-3 minutes.

→ How do I make this dairy-free?

Replace whole milk with unsweetened plant-based milk like oat or almond, and use nutritional yeast or store-bought vegan Parmesan. The sauce will be equally creamy and flavorful.

→ Can I prepare this ahead of time?

This dish is best served fresh, but you can prep ingredients earlier. Cook fully, then refrigerate for up to 2 days. Reheat gently over low heat, adding a splash of broth to restore sauce consistency.

→ What wine pairs well with this dish?

A crisp white wine like Pinot Grigio, Sauvignon Blanc, or Vermentino complements the bright lemon and fresh broccoli beautifully, cutting through the richness of the cream sauce.

→ How can I add more protein?

Stir in cooked chickpeas, white beans, or cannellini beans during the final minute. You can also top with grilled chicken, sautéed shrimp, or crumbled feta for additional protein options.