Easy Lemon Broccoli Pasta

Lemon broccoli pasta in a white bowl with a gray towel underneath.

4.93 from 14 votes

This Lemon Broccoli Pasta is a fast and easy weeknight dinner that will be done in just 25 minutes! It's packed with bright, fresh lemon and creamy parmesan cheese for flavors that the whole family will love. Plus this pasta with broccoli is a low-heat meal for summer and great for entertaining.

Prep Time5

Cook Time20

Total Time25

Course: Main Course

Cuisine: American

Servings:

Calories: 382kcal

Author: Borrowed Bites

Ingredients

8 cups broccoli florets about 1 ½ lbs or 4 heads cut into bite-sized florets
1 lb penne pasta or substitute bow tie pasta
4 tablespoon butter
4 tablespoon olive oil
1 tablespoon garlic minced
Zest of 2 lemons
1 teaspoon pepper
2 teaspoon kosher salt
4 tablespoon lemon juice freshly squeezed
½ cup parmesan cheese plus more for serving if desired
¼ cup toasted pine nuts (optional)

Instructions

Bring a large pot of water to a boil over high heat and add 1 tablespoon kosher salt. Cook the broccoli for 3 minutes, then remove with a slotted spoon or sieve and set aside.
8 cups broccoli florets
Return the water to a boil and cook the pasta according to the package directions (about 10-12 minutes). Before draining, reserve 1-2 tablespoon of the pasta water in a small cup. Then drain pasta and set aside with broccoli.
1 lb penne pasta
In a large skillet on the stove or electric skillet, melt butter and oil over medium-low heat. Add garlic and lemon zest and cook for 1 minute. Turn off the heat and add pepper, salt, and lemon juice. Stir well.
4 tablespoon butter, 4 tablespoon olive oil, 1 tablespoon garlic, Zest of 2 lemons, 1 teaspoon pepper, 2 teaspoon kosher salt, 4 tablespoon lemon juice
Add the cooked broccoli, pasta, parmesan cheese, and 1 tablespoon of reserved pasta water to the skillet. Stir well, adding additional pasta water if needed to reach desired consistency. Top with extra parmesan or toasted pine nuts if desired.
½ cup parmesan cheese, ¼ cup toasted pine nuts
We love comments! Please come back and leave us one after you’ve tried this recipe.

Notes

Tips & Tricks

Make sure the broccoli florets are similar in size so that they cook evenly. I aim for bite size pieces.
Use fresh lemons. The bottled lemon juice is just not the same.
Use real parmesan cheese. The powdery cheese from the green can doesn't have the same creamy texture or quality of flavor.

Serving to a Crowd

If you are doubling the recipe, boil the broccoli in two rounds (so as to not overcrowd the pot). Additionally, use two large skillets instead of one (make one recipe of sauce in each skillet).

Keeping Pasta Warm Before Serving

Before starting the pasta, fill slow cooker with 1 inch of water and turn on high. When pasta is ready, dump the water out and turn the heat to “keep warm.” Add the pasta and cover with the lid until serving time.

Storing and Reheating Leftovers

Leftovers store well in an air-tight container for up to 1 week. Reheat gently in the microwave. If the pasta is a bit dry, add a splash of water, chicken broth, or a bit of oil. You can also add fresh parmesan or a splash of lemon juice to revive the flavor.

Nutrition