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!Print
This one pot broccoli lemon pasta recipe comes together with just a few minutes of prep and a handful of pantry staples.
- 4 oz whole grain pasta
- 8 oz frozen broccoli florets (about 3 cups)
- 2 tablespoons olive oil
- Zest of 1/2 lemon
- 1/4 tsp salt
- 1/4 tsp 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 frozen 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 water from the pot, then add the olive oil, lemon zest, salt, and pepper.
- Divide onto plates and sprinkle with parmesan.
This recipe can be doubled, if desired. You can also use fresh broccoli, which will only need about 2 minutes to cook.
Keywords: One Post Pasta
We usually have a bag of frozen broccoli in the freezer, so this will be a new go-to in the dinner rotation when we don’t have a lot of fresh produce on hand. If you wanted to make this vegan, you could either omit the parmesan cheese or sprinkle with nutritional yeast and a pinch of salt. For even more protein and fiber, you could use Banza or Lenzi chickpea pasta in place of the whole wheat noodles. I haven’t seen Lenzi pasta in a lot of stores but you can order it online. Banza is usually at Fresh Market and Target, so keep an eye out for it!
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!