A cozy, comforting pasta dish that combines creamy richness with the fresh, vibrant flavor of broccoli. Perfect for weeknight dinners, it’s quick to make and packed with nutrients, making it a favorite for both kids and adults.
12 oz pasta (penne, fusilli, spaghetti, or your choice)
1 large head of broccoli, chopped into florets
3 cloves garlic, minced
2 tbsp olive oil
¾ cup heavy cream (or milk for a lighter version)
½ cup grated parmesan cheese (plus more for garnish)
1 tsp lemon zest
1 tbsp lemon juice
Salt and black pepper, to taste
¼ tsp red pepper flakes (optional)
1 cup reserved pasta water
Bring a large pot of salted water to a boil. Add pasta and cook according to package directions.
About 3–4 minutes before the pasta is done, add broccoli florets to the boiling water. Cook until both are tender.
Reserve 1 cup of the pasta water, then drain the pasta and broccoli.
In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for 1 minute until fragrant.
Reduce the heat and pour in the cream. Simmer for 3–4 minutes until slightly thickened.
Stir in half of the parmesan cheese and a splash of pasta water to emulsify the sauce.
Add the cooked pasta and broccoli to the skillet. Toss to coat in the sauce, adding more pasta water as needed.
Stir in lemon zest and lemon juice. Season with salt, pepper, and red pepper flakes (if using).
Serve hot, garnished with the remaining parmesan and a drizzle of olive oil.
You can use frozen broccoli if fresh isn’t available—just thaw and drain it before adding.
For a vegan version, use plant-based cream and vegan cheese alternatives.
To make it gluten-free, substitute with gluten-free pasta.
A protein like grilled chicken or shrimp can be added for a more filling dish.