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Easy Healthy Broccoli Pasta

A comforting and nourishing pasta dish with broccoli, garlic, lemon, and toasted breadcrumbs, perfect for a quick weeknight dinner.
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Italian
Calories: 450
Ingredients Method Notes

Ingredients
  

Pasta and Vegetables
  • 12 ounces pasta (penne, fusilli, or farfalle) Swap regular pasta for whole-wheat or chickpea pasta for more fiber and protein.
  • 1 large head broccoli Trimmed and cut into small florets (about 4 cups); can swap with broccolini or kale.
Cooking Ingredients
  • 3 tablespoons extra-virgin olive oil Divided.
  • 3 cloves garlic Thinly sliced.
  • 1 zest and juice of 1 lemon
  • 1/3 cup grated Parmesan or Pecorino Romano Use nutritional yeast for a vegan option.
  • 1/2 cup breadcrumbs Fresh or panko; use gluten-free breadcrumbs or toasted nuts for a gluten-free version.
  • pinch red pepper flakes Optional.
  • Salt and freshly ground black pepper To taste.
  • 2 tablespoons toasted pine nuts or chopped walnuts Optional, for garnish.
  • Fresh parsley Chopped, for brightness.

Method
 

Cooking Pasta and Broccoli
  1. Bring a large pot of salted water to a rolling boil. Cook the pasta according to package directions until al dente. In the last 3 minutes of cooking, add the broccoli florets to the boiling water with the pasta.
  2. Reserve 1 cup of pasta cooking water, then drain the pasta and broccoli together.
Preparing the Sauce
  1. While the pasta cooks, heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the breadcrumbs and toast, stirring often, until golden and fragrant.
  2. In the same skillet, add the remaining 1 tablespoon olive oil and lower the heat to medium-low. Add the sliced garlic and a pinch of red pepper flakes if using. Cook gently until the garlic is fragrant and just turning golden.
  3. Add the drained pasta and broccoli to the skillet. Toss gently, adding lemon zest, lemon juice, and half of the reserved pasta water. Toss and let the pasta absorb the sauce.
  4. Stir in the grated cheese and season generously with salt and pepper.
Serving
  1. Plate the pasta and finish each bowl with the toasted breadcrumbs, and chopped parsley. Add extra lemon or cheese to taste.

Notes

Store leftovers in an airtight container for up to 3 days. Reheat gently on the stove to avoid mushy broccoli. This dish can also be frozen for up to 2 months without toppings.