One-Pot Lemon Broccoli Pasta (Printable Version)

Tender broccoli, zesty lemon, and silky garlic sauce tossed with pasta in one pot. Ready in 30 minutes.

# Components:

→ Pasta & Vegetables

01 - 12 oz dried spaghetti or linguine
02 - 4 cups broccoli florets, cut into bite-sized pieces
03 - 4 cloves garlic, thinly sliced
04 - 1 small onion, finely chopped (optional)

→ Liquids

05 - 4 cups vegetable broth or water
06 - 1/2 cup whole milk or plant-based milk

→ Flavorings

07 - Zest and juice of 1 large lemon
08 - 1/4 cup freshly grated Parmesan cheese, plus more for serving
09 - 2 tablespoons olive oil
10 - 1/2 teaspoon sea salt, or to taste
11 - 1/4 teaspoon black pepper
12 - 1/4 teaspoon crushed red pepper flakes (optional)

→ Garnish

13 - Fresh basil or parsley, chopped (optional)

# Preparation steps:

01 - Heat olive oil in a large deep skillet over medium heat. Add sliced garlic and chopped onion if using, sauté for 1-2 minutes until fragrant and translucent but not browned.
02 - Add dried pasta, broccoli florets, vegetable broth, and milk to the pot. Stir to combine and bring to a boil.
03 - Reduce heat to a simmer and cook uncovered, stirring often to prevent sticking, for 10-12 minutes until pasta reaches al dente texture and most liquid reduces to a silky sauce.
04 - Stir in lemon zest and juice, grated Parmesan cheese, sea salt, black pepper, and crushed red pepper flakes if using. Adjust seasoning to taste.
05 - Remove from heat and let stand 2-3 minutes to allow the sauce to thicken slightly.
06 - Serve hot, topped with additional grated Parmesan and fresh herbs if desired.

# Expert Advice:

01 -
  • Everything cooks together so the pasta absorbs all the garlicky, lemony flavor as it simmers
  • Only one pot to wash, even though it tastes like you fussed over multiple steps
  • Bright and satisfying without feeling heavy, perfect when you want comfort that still feels light
  • Flexible enough to use whatever greens or herbs you have waiting in the crisper
02 -
  • Stir more often than you think you need to, the pasta releases starch as it cooks and wants to stick to the bottom if you look away too long
  • Don't add the lemon juice until the very end or the milk can curdle and the brightness fades into the background
  • If the sauce looks too thin, just let it simmer another minute, if it's too thick, splash in a little more broth or pasta water
03 -
  • Use a wide, shallow pot instead of a tall one so the pasta has room to move and cook evenly without clumping
  • Keep a little extra broth nearby in case the liquid cooks off too fast, you can always add more but you can't take it back
  • Grate the Parmesan right before you add it, the fresher it is, the better it melts into that silky, glossy sauce
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