One Pan Lemon Broccoli Pasta
This One Pan Lemon Broccoli Pasta is quick, creamy, and bursting with bright lemon flavor and nutritious broccoli. Perfect for easy weeknight dinners with minimal cleanup!
Equipment
- Large Skillet
- Wooden Spoon or Spatula
- Measuring cups and spoons
- Cutting board and knife
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 medium shallot finely diced
- 4 cloves garlic minced
- 8 ounces whole-wheat or regular farfalle pasta
- 1 cup water
- 1.5 cups slow-sodium vegetable broth or chicken broth
- 1 cup heavy cream
- 1 tablespoon lemon zest
- 0.5 teaspoon salt adjust to taste
- 0.25 teaspoon ground black pepper for a hint of spice
- 10 ounces frozen broccoli florets thawed and roughly chopped
- 0.33 cup Parmesan cheese grated
- 3 teaspoons lemon juice
- 1 teaspoon lemon zest for extra zing
Instructions
One Pan Lemon Broccoli Pasta: Step-by-Step Guide
- In a large skillet, heat the extra-virgin olive oil over medium heat. Add the finely diced shallot and sauté for about 2-3 minutes until translucent. Add the minced garlic and cook for an additional 30 seconds, stirring frequently to avoid burning.
- Add the farfalle pasta to the skillet, followed by 1 cup of water and 1 1/2 cups of broth. Bring to a gentle boil, then reduce the heat to medium-low and cover the skillet. Let it simmer for about 10-12 minutes, stirring occasionally, until the pasta is al dente and most of the liquid is absorbed.
- Once the pasta is cooked, stir in the heavy cream, lemon zest, salt, and black pepper. Mix well to combine all the ingredients. Let it simmer for another 2-3 minutes until the sauce thickens slightly.
- Gently fold in the thawed and chopped broccoli florets. Cook for an additional 2-3 minutes, allowing the broccoli to heat through while still maintaining its vibrant color.
- Remove the skillet from heat and stir in the grated Parmesan cheese and lemon juice. Mix until the cheese is melted and the sauce is creamy. Taste and adjust seasoning with additional salt, pepper, or lemon juice if desired. Serve immediately, garnished with extra lemon zest if desired.
Notes
- Substitute gluten-free pasta or different vegetables like asparagus or spinach for variety.
- Use plant-based cream and nutritional yeast to make this dish vegan.
- Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat gently with a splash of broth or water.