Name: Light and Healthy Broccoli Pasta
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Italian
Ingredients: 8 oz whole wheat or regular pasta (penne, fusilli, or spaghetti); 3 cups fresh broccoli florets; 2 tbsp olive oil; 2 cloves garlic, minced; 1 tsp lemon zest; 2 tbsp fresh lemon juice; 1/4 tsp red pepper flakes (optional); Salt, to taste; Black pepper, to taste; Grated Parmesan cheese, for serving (optional)

Jump to Recipe·Leave a Review

Light and Healthy Broccoli Pasta is a simple, satisfying dish packed with fresh flavors and wholesome ingredients. Tender pasta is tossed with sautéed garlic, steamed broccoli, olive oil, and a touch of lemon for brightness. It’s the kind of meal I turn to when I want something quick, comforting, and nourishing without feeling heavy.

Why You’ll Love This Recipe

I love this recipe because it’s fresh, fast, and full of flavor. It uses basic pantry staples and turns them into something that feels light but still satisfying. The broccoli adds texture and a boost of nutrients, while the lemon and garlic bring brightness. It’s perfect for busy weeknights or as a healthy base I can easily build on with extra veggies or lean protein.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Whole wheat or regular pasta (penne, fusilli, or spaghetti)
Fresh broccoli florets
Olive oil
Garlic, minced
Lemon zest and juice
Red pepper flakes (optional)
Salt
Black pepper
Grated Parmesan cheese (optional for serving)

directions

I bring a large pot of salted water to a boil and cook the pasta until al dente.
During the last 3–4 minutes of cooking, I add the broccoli florets directly to the pot with the pasta to steam them.
While that cooks, I heat olive oil in a skillet over medium heat and sauté the garlic until fragrant, about 1–2 minutes.
I drain the pasta and broccoli, reserving a little pasta water, and add them to the skillet with the garlic.
I toss everything together, adding lemon juice, zest, and a splash of pasta water to create a light sauce.
I season with salt, black pepper, and red pepper flakes if using.
I serve it warm with a sprinkle of Parmesan if I want a little extra richness.

Servings and timing

This recipe serves 2–3 people. It takes about 10 minutes to prep and 15 minutes to cook, making it ready in under 30 minutes.

Variations

Sometimes I add grilled chicken, shrimp, or chickpeas for extra protein. I’ve also stirred in spinach, cherry tomatoes, or sun-dried tomatoes for more color and flavor. For a creamy twist, I toss in a spoonful of ricotta or Greek yogurt just before serving.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm it gently in a skillet with a splash of water or olive oil to bring it back to life. It also tastes great cold as a pasta salad.

FAQs

Can I use frozen broccoli?

Yes, I’ve used frozen florets—just add them a minute or two earlier than fresh so they cook through.

Is this pasta vegan?

Yes, as long as I skip the Parmesan or use a dairy-free version.

What’s the best pasta for this dish?

I usually use short shapes like penne or fusilli, but spaghetti and linguine also work well.

Can I make it gluten-free?

Definitely. I just use my favorite gluten-free pasta brand, and everything else in the recipe is naturally gluten-free.

Can I meal prep this dish?

Yes, it holds up well in the fridge and can be served warm or cold. I like making a batch and portioning it for quick lunches.

Conclusion

Light and Healthy Broccoli Pasta is my go-to when I want something fresh, quick, and good for me. It’s easy to customize, packed with feel-good ingredients, and comes together with minimal fuss. Whether I’m keeping it simple or dressing it up, it always hits the spot.