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)
Instructions
- Bring a large pot of salted water to a boil. Cook pasta until al dente according to package instructions.
- In the last 3–4 minutes of cooking, add broccoli florets to the pot with the pasta.
- Meanwhile, heat olive oil in a skillet over medium heat. Add minced garlic and sauté for 1–2 minutes until fragrant.
- Drain the pasta and broccoli, reserving 1/2 cup of pasta water.
- Add the drained pasta and broccoli to the skillet with garlic. Toss to coat.
- Add lemon juice, zest, and a splash of reserved pasta water to create a light sauce.
- Season with salt, black pepper, and red pepper flakes if using.
- Serve warm, topped with grated Parmesan if desired.
Notes
- Use gluten-free pasta to make this dish gluten-free.
- Skip Parmesan or use dairy-free cheese to keep it vegan.
- Add grilled chicken, shrimp, or chickpeas for more protein.
- Store leftovers in the fridge and enjoy cold as a pasta salad.
- Use frozen broccoli if needed—add slightly earlier to ensure doneness.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1.5 cups
- Calories: 380
- Sugar: 3g
- Sodium: 220mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 6g
- Protein: 12g
- Cholesterol: 5mg
