One-Pot Lemon Broccoli Pasta (Print Version)

Bright, spring-inspired pasta featuring tender broccoli, zesty lemon, and silky garlic sauce cooked in one pot.

# Components:

→ Pasta & Vegetables

01 - 12 oz dried spaghetti or linguine
02 - 4 cups broccoli florets, cut into bite-sized pieces
03 - 4 cloves garlic, thinly sliced
04 - 1 small onion, finely chopped

→ Liquids

05 - 4 cups vegetable broth or water
06 - 1/2 cup whole milk or plant-based milk

→ Flavorings

07 - Zest and juice of 1 large lemon
08 - 1/4 cup freshly grated Parmesan cheese, plus more for serving
09 - 2 tablespoons olive oil
10 - 1/2 teaspoon sea salt, or to taste
11 - 1/4 teaspoon black pepper
12 - 1/4 teaspoon crushed red pepper flakes

→ Garnish

13 - Fresh basil or parsley, chopped

# Directions:

01 - In a large, wide pot or deep sauté pan, heat olive oil over medium heat. Add garlic and onion, sauté for 1 to 2 minutes until fragrant and translucent, but not browned.
02 - Add dried pasta, broccoli florets, vegetable broth, and milk to the pot. Stir to combine and bring to a boil.
03 - Reduce heat to a simmer. Cook uncovered, stirring often to prevent sticking, for 10 to 12 minutes, or until pasta is al dente and most of the liquid has reduced to a silky sauce.
04 - Stir in lemon zest and juice, Parmesan cheese, salt, black pepper, and crushed red pepper flakes. Adjust seasoning to taste.
05 - Remove from heat. Let stand 2 to 3 minutes for the sauce to thicken slightly.
06 - Serve hot, garnished with extra Parmesan and fresh herbs if desired.

# Expert Advice:

01 -
  • Everything cooks in one pot, so you can actually relax while dinner comes together instead of juggling three burners and a colander.
  • The pasta absorbs all the garlicky, lemony broth as it cooks, which means every bite tastes like it has a secret.
  • It feels fancy enough for guests but forgiving enough that you can make it on autopilot after a long day.
  • You get vegetables built right in, so theres no guilt and no side dish math to figure out.
02 -
  • Stir often during the simmer or the pasta will stick to the bottom and you will end up with a scorched layer that smells like regret.
  • Dont add the lemon juice too early or it will cook off and lose its brightness, wait until the very end so it stays zingy and fresh.
  • If the sauce looks too thin when the pasta is done, just let it sit off the heat for a few extra minutes and it will thicken as the starch sets.
03 -
  • Use a wide, shallow pot instead of a tall one so the pasta has more surface area to cook evenly and absorb the broth without crowding.
  • Grate the Parmesan right before you add it because pre-grated cheese has anti-caking agents that can make the sauce grainy instead of smooth.
  • Zest the lemon before you juice it, its way easier and you wont lose any of that fragrant oil that makes the whole dish smell amazing.
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