This is one of my best emergency quick dinner ideas and 2-in-1 veg plus carb side dish. Broccoli, pasta and not much else, it’s a little bit lemony, a little bit cheesy and a whole lot of yum. The broccoli is cooked with the pasta then stirred vigorously with sauce to make it juicy and saucy
Add this to your arsenal of broccoli recipes – this one is a keeper!
Super QUICK broccoli pasta!
If you dream of 12 minute dinner magic, you’re going to love this broccoli recipe as much as I do. It’s for all those days when:
you’re staring at broccoli with not much else in the pantry, wondering how on earth you’re going to transform that into a totally delicious meal;
it’s a mad house and you just need to get dinner on the table, stat!
you want to hide a LOT of broccoli in something that everyone will love. There’s 2 whole heads in this – but it definitely doesn’t seem like it!
you’re after a quick side dish to serve with that charcoal chook you picked up enroute home, the sticky chicken thighs or crispy pan fried fish you’re making, those marinated pork chops or the garlic butter mushrooms you’re roasting in the oven.
It’s also what you make when you’re a food blogger who can’t resist a bargain and “accidentally” brought home SIX heads of broccoli…..😂
What goes in broccoli pasta
Here’s what all you need to make this:
Broccoli – TWO BIG HEADS!
Some kind of pasta – preferably short, but even long will work
Some kind of cheese – either parmesan or something that can melt into the sauce (both is the best case scenario)
Some kind of fat – preferably extra virgin olive oil, otherwise normal olive oil or butter
So even if you have just the above 4 ingredients, your broccoli pasta is still going to be very tasty – everything else I use is a flavour bonus!
I love using lemon in this recipe – but it’s optional. It’s not a strong tangy lemon flavour, it’s in the background and helps create more sauce to toss through the pasta without adding tons of oil.
12 minute broccoli recipe!
This is not a Jamie Oliver 15 Minute Meals type recipe where you use every appliance, pot and pan in your kitchen and it’s a whirlwind of frantic chaos for 15 30 minutes then you spend a good 40 minutes cleaning up afterwards.
No no no! This is a totally effortless 12 minute recipe with a great flow to it. Here’s how it goes down:
Cook pasta per the packet directions.
Chop & cook broccoli – While the pasta is cooking, chop the broccoli then add it into the water when the pasta is 2 minutes from being done.
Make sauce – Make the simple lemony pasta sauce
Scoop out 1 cup pasta cooking water <– KEY STEP! This is how we make plenty of sauce without using tons of oil! Add 1/2 cup of this into the sauce and shake (reserve the rest of the water for later in case you need it).
Put everything in pot – Drain the pasta and return to the same pot. Add the Sauce and cheese,
Toss the pasta, sauce, water and cheese until it’s nice and juicy. Then DEVOUR!!
I always struggle to capture how juicy pastas like this are – when the sauce is clear rather than bright red and meaty like Bolognese. If you’re not convinced with the photos, watch the quick recipe video below!
I haven’t loaded this Broccoli Pasta with tons of cheese. I use it more to create the sauce, rather than making this a really cheesy pasta. Also an attempt to keep the calorie count to a respectable level for a big bowl.
However, this Cheese-Loving Carb Monster will certainly not judge if you choose to be (way) more generous with the cheese.
Go on, do it, do it, do it! *she whispers cheekily in your ear* 😂 ~ Nagi x
Watch how to make it
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Really Quick Broccoli Pasta
Ingredients
- 350g / 12 oz dried short pasta (I used small shells)
- 2 broccoli heads (BIG!)
- 1 cup shredded cheese (or more!)
Pasta Sauce (Notes for subs):
- 2 tsp lemon zest
- 2 tbsp lemon juice (or more!)
- 5 tbsp extra virgin olive oil
- 1/3 cup parmesan , finely grated
- 2 garlic cloves , minced
- 1 tsp mixed dried herbs (or fresh!)
- 1/2 tsp+ red pepper flakes (add more if you want spicy!)
- 1 tsp sugar
- 3/4 tsp salt
- 1/2 tsp pepper
Serving:
- More parmesan
Instructions
- Cook pasta: Boil a large pot of water with 2 tsp salt, add pasta.
While pasta is cooking:
- Chop broccoli: Chop broccoli into small florets.
- Cook broccoli: Add broccoli into water 1 – 2 minutes before pasta is cooked.
- Sauce ingredients in jar: Place Sauce ingredients in a jar with lid.
- Reserve pasta water: SCOOP OUT 1 cup pasta cooking water just before draining. Then drain and return pasta back into same pot on turned off stove.
- Add pasta water into Sauce: Add 1/2 cup pasta water to Pasta Sauce jar, shake well.
- Add Sauce & Cheese to pasta: Pour Sauce and add cheese into pot with pasta.
- Stir then serve! Stir vigorously, adding more pasta water if required. Add more salt and pepper if required. Serve immediately, garnished with parmesan.
Recipe Notes:
- Pasta – any short pasta is fine here, macaroni/elbow, twirls, penne, ziti, orecchiette etc.
- Broccoli – this dish can take loads of broccoli, and still worth making even if you’re a bit short (or scale recipe down – click on servings and slide).
- Cheese – any melting cheese fine here, preferably flavoured like cheddar, Monterey Jack, tasty, gruyere, Swiss. Mozzarella also fine but you’ll probably need more salt.
- Parmesan – store bought pre grated fine in this recipe. OK if you don’t have (as long as you have shredded cheese!)
- Lemon – not intended to be a full on lemon pasta, but the subtle tang and hint of lemon is terrific. Feel free to jack up the lemon flavour. Subs: 1.5 tbsp more oil or a mild vinegar like white wine vinegar, champagne vinegar, even rice wine.
- Garlic – could stir through green onions instead, or add 1/2 tsp garlic or onion powder into Sauce. OR finely grate any onion and add 2 tbsp it into dressing (juices and all).
- Herbs – mixed herbs includes a bit of rosemary, thyme, parsley, oregano, dried basil. Feel free to use any you want, skip it, OR use fresh herbs
- 1/2 cup sliced fresh basil right at the end would be amazing
- 1/4 – 1/2 cup chives, parsley
- 2 tbsp oregano
- Red pepper flakes – for touch of heat, totally optional
- Sugar – totally optional (takes edge off the sour)
Nutrition Information:
Originally published April 2019. Post refreshed in October 2021 along with new video edits. No change to recipe – I wouldn’t dare touch it!
More broccoli recipes
I’m a big fan of broccoli so I’ve shared quite a few recipes. Love the flavour, how versatile it is and it’s good for you!
Chicken broccoli rice casserole – tastes like a cheesy risotto, but so much easier to make!
Broccoli gratin – creamy yet no cream with a golden crunchy top
Browse all Broccoli recipes
Life of Dozer
Dozer on the RIGHT side of the counter at Pet-O! I swear that place is Disney Land for dogs. He gets lavished with attention by everyone who works there, sooo many treats, then he runs around like a loon in the warehouse, grabbing toys and treats off the shelves, leaving me with no option other than to buy them.
I grumble and complain every time I spend way more than intended, and yet the thought of leaving him at home to go to the pet store without him never crosses my mind (and the one time I had to, the staff were very concerned about his well being!).
ingrid marino says
I need to make this. My granddaughter will love it!!!
Nagi says
Love to know if you all enjoy it Ingrid!! N x
Leila says
I have literally never before been moved to comment on an online recipe, but I made this last night and it was stunningly good. Like, I assumed it would meet my needs for dinner (some starch, some vegetables, some protein, won’t leave me hungry), but I had no idea I would love it and already be thinking about when I can make it next. I am genuinely blown away that something this simple can be so flavorful.
Sunanda Gautam says
Loved this! Had lots of broccoli and this recipe was the perfect answer. I just sautéed the garlic and herbs in a tablespoon of butter for a few seconds and added my whole wheat pasta and broccoli with all the water and tossed it all together in my pan. Healthy and delicious. Thank you for this quick recipe.
Krysten says
It was delicious and quick… Just what I needed for a quick lunch working from home.
Clara says
Amazing!! So tasty. Didn’t have cheese except feta, but it worked great. I also added way more olive oil, and some butter.
Boppa says
This really was a last minute search for pasta/brocoli. Plenty to choose from and I don’t know why I picked yours but I’m glad I did. So simple yet inspirational. This will be a regular dish from now on. Thank you so much!
Annie says
Very nice recipe, I really like the addition of lemon. I added more garlic, maybe too much and omitted the sugar. We used white cheddar and Parmesan. Our preschooler ate it all up! We had this with a side of arugula, feta and toasted pine nuts salad. Definitely making this pasta recipe again. Thank you!
Sandrea says
I was wondering what type of shredded cheese you used in your recipe above? I saw that you wrote any melting cheese and listed a bunch, but I wanted to know which one you prefer 🙂
Nagi says
Hi Sandrea, I just used a tasty cheese here 🙂 N x
Laura Sheppard says
This was a hit! I added more garlic, more lemon juice, onions and toasted pine nuts. Husband loved it!!! thanks, Nagi!
Muna Tamang says
Hi Nagi, how can I use frozen broccoli in this recipe?
Nagi says
Hi Muna, you sure can, just thaw first and drain off any excess liquid. N x
Muna Tamang says
Thank you Nagi!
Cat says
This was amazingly light and full of flavour- perfect dish for the family when in a hurry. The second time I made this, I added a large tin of canned tuna in olive oil to make it a more substantial meal. Both times it was delicious, and the whole family enjoyed it.
Helen says
First time that I’ve tried brocolli pasta but since I harvested my first ever brocolli today I wanted to try something new. Really delicious, thanks for the recipe 😊
Eligirl says
So half way through this I realized it was not the recipe I thought I was making, made the sauce and I was like Uhm.. Had to finish it at that point and NO regrets! So good and light, yes yes yes! <3
Natasha says
I just ate this and…yummy. Will be making this again. Used a bit more parmesan cheese than the recipe called for as well as mozzarella which I had to really stir with the pasta water to keep from clumping up so definitely put it back on the burner you just used. Had it with baked lemon butter chicken and they complimented each other perfectly.
Maggie Baer says
Hi Nagi, hello from Cambridge uk. I have made many of your recipes and they never fail. Everyone delicious! X🤣
Roberta Montagnese says
Best pasta broccoli ever! It was creamy and light and that touch of lemon zest was AMAZING. Will def be a dish in my home for a long time!
Bree says
Could you use some cauliflower if you don’t have quite enough broccoli?
Nagi says
Yes of course Bree – enjoy! N x
Suzanne King says
Made this tonight as a side with BBQ steak and onion. Absolutely delish! Asked my hubby how many stars out of 5 and he said 6! I used Italian mixed herbs and only 1/2 teaspoon salt (blood pressure). Leftovers will be our vegetarian lunch tomorrow! Thanks Nagi! xox
Cha says
This pasta dish is deceiving… In a good way! The sauce is so clear you’d think you’re eating plain pasta and just brocs. But when you eat it, the flavours are fresh and light. You can go heavy on cheese, the broccolis will cleanse your conscience.
Marta says
I made this with all Parmesan cheese and it was… AMAZING !! And a healthy alternative to yummy creamy pasta!