Easy Healthy Broccoli Pasta (Printable)

Vibrant pasta with broccoli, garlic, and light olive oil sauce

# What You'll Need:

→ Pasta

01 - 12 oz whole wheat penne or fusilli

→ Vegetables

02 - 1 large head broccoli (about 1 lb), cut into small florets
03 - 2 cloves garlic, thinly sliced
04 - 1 small lemon (zest and juice)
05 - 2 tbsp fresh parsley, chopped

→ Sauce & Seasonings

06 - 3 tbsp extra-virgin olive oil
07 - 1/4 tsp crushed red pepper flakes
08 - Salt and freshly ground black pepper, to taste

→ Cheese

09 - 1/4 cup grated Parmesan cheese (plus extra for serving)

# Directions:

01 - Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente.
02 - About 3 minutes before the pasta is done, add the broccoli florets to the pot. Cook until both pasta and broccoli are tender.
03 - Reserve 1/2 cup of pasta cooking water, then drain the pasta and broccoli.
04 - In a large skillet, heat the olive oil over medium heat. Add the garlic and red pepper flakes and sauté for 1 minute until fragrant.
05 - Add the drained pasta and broccoli to the skillet. Toss to combine, adding reserved pasta water as needed to create a light sauce.
06 - Stir in lemon zest, lemon juice, and Parmesan cheese. Season with salt and pepper to taste. Remove from heat, sprinkle with parsley, and serve with extra Parmesan if desired.

# Expert Advice:

01 -
  • The way the pasta water creates this silky emulsion with olive oil and lemon makes every single bite feel luxurious
  • Broccoli goes from boring side dish to the star of the show when it mingles with garlic and red pepper flakes
  • Everything comes together in one pot with minimal cleanup, which is basically a gift to your future self
02 -
  • I once added the garlic to cold oil and turned up the heat, which basically just made it taste burned and sad—always heat the oil first
  • That pasta water isn't optional—it's the magic ingredient that turns olive oil and lemon into a real sauce
  • The broccoli keeps cooking even after you drain it, so err on the side of slightly underdone in the boiling phase
03 -
  • Grating the Parmesan fresh instead of buying pre-grated makes a huge difference in how it melts and coats the pasta
  • If your broccoli stalks are thick, peel them before cutting into florets so they cook at the same rate as the tender tops

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