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Light and Healthy Broccoli Pasta

A fresh, light, and nourishing broccoli pasta made with tender broccoli florets, garlic, olive oil, lemon, and perfectly cooked pasta. A simple, vibrant, and healthy meal ready in minutes—perfect for busy weeknights or clean eating.
Print Recipe
Calories: 320
Ingredients Method Notes

Ingredients
  

  • 8 oz pasta penne, rotini, or farfalle
  • 3 cups broccoli florets
  • 3 tablespoons olive oil
  • 3 –4 garlic cloves minced
  • 1 teaspoon lemon zest
  • 2 tablespoons lemon juice
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon red pepper flakes optional
  • 1/2 cup Parmesan cheese grated (optional)
  • Fresh parsley for garnish

Method
 

  1. Bring a large pot of salted water to a boil and cook the pasta until al dente.
  2. Add the broccoli to the pot during the last 2–3 minutes of cooking.
  3. Reserve 1 cup of pasta water, then drain the pasta and broccoli.
  4. In a large skillet, heat the olive oil over medium heat and sauté the garlic until fragrant.
  5. Add the pasta and broccoli to the skillet and toss to combine.
  6. Stir in lemon zest, lemon juice, salt, pepper, and red pepper flakes.
  7. Add reserved pasta water as needed to create a silky sauce.
  8. Stir in Parmesan (optional) for extra creaminess.
  9. Garnish with parsley and serve warm.

Notes

• Use whole-wheat pasta for extra fiber.
• Add chicken, shrimp, or chickpeas for more protein.
• Add cherry tomatoes or spinach for extra color and freshness.
• Sprinkle extra lemon zest on top for a brighter flavor.
• Enjoy cold as a pasta salad by adding more lemon and a drizzle of olive oil.
Estimated per serving: Carbs 48g – Protein 11g – Fat 10g – Fiber 4g.