Light and Healthy Broccoli Pasta

I keep this broccoli pasta light, bright, and satisfying with simple pantry staples. I toss tender-crisp broccoli and al dente pasta in garlicky olive oil, lemon, and a handful of Parmesan for a silky, restaurant-style finish that still feels wholesome.

Why You’ll Love This Recipe

• I rely on one pot and one skillet, so cleanup stays easy.

• I build flavor with olive oil, garlic, lemon, and a splash of starchy pasta water instead of heavy cream.

• I use the broccoli stems and florets, so I waste less and get more texture.

• I keep the base vegetarian and pantry-friendly, then add protein only if I want it.

• I finish with herbs and nuts for color and crunch while keeping the dish light.

ingredients

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

• 12 oz (340 g) whole-wheat or regular short pasta (orecchiette, fusilli, or penne)

• 1 large head broccoli (about 1 lb / 450 g), cut into small florets; tender stems peeled and thinly sliced

• 2 tbsp extra-virgin olive oil

• 3 cloves garlic, thinly sliced

• 1/4–1/2 tsp red pepper flakes, to taste

• 1 lemon, zested and 2 tbsp juice

• 1/3 cup (30 g) finely grated Parmesan or Pecorino, plus more for serving

• 1/4 cup (30 g) toasted almonds or pine nuts, chopped (optional)

• 1/2–3/4 cup reserved pasta cooking water, as needed

• Fine sea salt and freshly ground black pepper

• Handful of chopped parsley or basil, for finishing (optional)

directions

1. I bring a large pot of well-salted water to a boil.

2. I prep the broccoli by separating florets and peeling/slicing the stems thin so everything cooks evenly.

3. I add the pasta and cook until 2 minutes shy of al dente. I add the broccoli florets and sliced stems to the same pot for the last 2 minutes.

4. While the pasta cooks, I warm the olive oil in a large skillet over medium heat. I add the garlic and red pepper flakes and cook just until fragrant, about 30–60 seconds, without browning.

5. I reserve about 1 cup of the starchy pasta water, then drain the pasta and broccoli well.

6. I transfer pasta and broccoli to the skillet. I add lemon zest and juice, a small splash of pasta water, and the cheese. I toss vigorously, adding more pasta water as needed, until a light, glossy sauce clings to the pasta.

7. I taste and adjust salt, pepper, and lemon. I finish with herbs and nuts, then serve with extra cheese.

Servings and timing

• Servings: 4

• Prep Time: 10 minutes

• Cook Time: 12–15 minutes

• Total Time: about 25 minutes

Variations

• Protein boost: I stir in a drained can of chickpeas, grilled chicken, or seared shrimp in the last minute of cooking.

• Dairy-free: I swap the Parmesan for 2–3 tbsp nutritional yeast and add a touch more lemon.

• Extra green: I toss in a cup of peas or a handful of spinach with the broccoli for more color and veg.

• Gluten-free: I use a quality gluten-free pasta and watch the cook time closely.

• Toasty anchovy-garlic: I melt 2 anchovy fillets in the oil with the garlic for deeper savoriness.

• Creamy twist: I stir in 2 tbsp Greek yogurt off the heat for tangy creaminess without heaviness.

storage/reheating

• Refrigerate: I store leftovers in an airtight container for up to 4 days.

• Reheat: I warm portions in a skillet over medium heat with a splash of water or broth until saucy again, or I microwave in short bursts, stirring and adding a little water as needed.

• Freeze: I prefer eating this fresh, but I can freeze portions for up to 2 months; I thaw overnight in the fridge, then reheat gently with extra water and a squeeze of lemon to revive the sauce.

FAQs

Can I use frozen broccoli?

I can absolutely use frozen florets. I add them straight from the freezer to the pasta pot for the final 2–3 minutes of cooking and continue with the recipe.

What pasta shape works best here?

I reach for short, nubby shapes like orecchiette, fusilli, or penne because they catch the bits of broccoli and the light sauce.

How do I keep the dish saucy without cream?

I rely on starchy pasta water, olive oil, and cheese. I add the water gradually and toss energetically so the starch emulsifies into a silky, light sauce.

Can I make this ahead?

I cook the pasta a minute extra firm, toss it with a little oil, and cool it. Before serving, I rewarm everything with fresh lemon and pasta water so the texture returns.

How do I add more flavor without adding heaviness?

I bloom garlic and chili in olive oil, finish with fresh lemon zest/juice, and sprinkle herbs and toasted nuts. I also use a sharp hard cheese so a small amount delivers big flavor.

Conclusion

I lean on simple technique—salty water, quick-sautéed aromatics, and starchy pasta water—to turn broccoli and pasta into a bright, healthy bowl that tastes like more than the sum of its parts. I keep it weeknight-easy, customizable, and light enough for any day.