One Pot Broccoli Lemon Pasta
This one-pot broccoli lemon pasta recipe comes together with just a few minutes of prep and a handful of pantry staples.
I love pasta. It’s partly because I love carbs but it’s also because pasta is such a quick and easy dinner! I know it gets a bad reputation for being “unhealthy” but I’m here to make you reconsider.
If you use whole wheat pasta and add plenty of vegetables to bulk up your meal, you’re getting loads of plant-based protein, fiber, and lots of nutrients! It’s also effortless and budget-friendly. If that’s not enough to convince you, how about the fact that you’ll only have ONE pot to wash? Sold?
You know I’m all about easy recipes, but this one is unbelievably easy. By cooking the broccoli with the pasta, you save time and have fewer dishes to wash after dinner!
How to Make One Pot Broccoli Lemon Pasta
Bring a large pot of water to a boil. Check the pasta box to see the recommended time for cooking. You’ll be adding the broccoli into the same pot before the pasta finishes cooking.
Once the water is boiling, add the pasta then reduce the heat to a simmer. When there are 3 minutes left of cooking for the pasta, add the broccoli and turn the heat up to high to bring the water back up to a boil. Reduce the heat and simmer until the pasta is al dente and the broccoli is cooked.
Drain the pasta and broccoli, then add the butter to the warm pot. Let the butter melt, then return the pasta and broccoli to the pot.
Toss the broccoli and pasta with butter, lemon juice, salt, red pepper, and parmesan cheese.
- If you don’t have fresh broccoli on hand, you can use frozen broccoli. Just add 1 minute to the cooking time.
- This recipe also works well with asparagus! Cut the asparagus into 1 inch pieces, then use in place of the broccoli.
- For even more protein and fiber, you could use Banza or Lenzi chickpea pasta in place of the whole wheat noodles.
Can this recipe be made vegan?
Yes! If you wanted to make this vegan, you could either omit the parmesan cheese or sprinkle the pasta with nutritional yeast and a pinch of salt. Toss with olive oil instead of butter.
Can this recipe be made gluten free?
Yes! Simply use gluten-free pasta. I love using chickpea pasta in this recipe, which is gluten-free and filled with protein! Your favorite gluten-free pasta will work well in this recipe. You can also use any pasta shape that you prefer.
How to Store Leftovers
If you have leftover pasta, keep it in an airtight container in the fridge. To reheat, microwave leftovers at 50% power for 1 minute at a time. Toss with a little additional olive oil to prevent the pasta from drying out. Top with additional Parmesan cheese when ready to eat.
What to pair with Broccoli Lemon Pasta
Looking for the perfect side dish? Try this Spicy Kale Salad, which is a great way to round out your meal! Or enjoy this pasta with a bowl of Instant Pot Minestrone Soup. Still not sure what else to add to the dinner table? Check out my post about the perfect side dishes to serve with pasta! There are tons of ideas on the list!Print
This one pot broccoli lemon pasta recipe comes together with just a few minutes of prep and a handful of pantry staples.
- 8 oz whole wheat pasta
- 8 oz broccoli florets (about 3 cups)
- 2 tablespoons butter
- Zest and juice of 1/2 lemon
- 1/4 teaspoon salt
- 1/4 teaspoon red pepper flakes
- 1 oz parmesan cheese (about 1/3 cup shredded)
- Bring a large pot of water to a boil.
- Check the pasta box to see the recommended time for cooking. You’ll be adding the broccoli into the same pot before the pasta finishes cooking.
- Once the water is boiling, add the pasta then reduce the heat to a simmer. When there are 4 minutes left of cooking for the pasta, add the broccoli and turn the heat up to high to bring the water back up to a boil.
- Once boiling, reduce heat and simmer until the broccoli is bright green and tender and the noodles are al dente.
- Drain the pasta and broccoli and add the butter to the warm pot.
- Add the pasta and broccoli back to the pot and toss with butter, lemon zest, lemon juice, salt, red pepper flakes, and Parmesan cheese.
If you’re looking for other one-pot recipes, this ratatouille is one of my favorites!
Or try this easy eggplant pasta, Pasta Alla Norma!