One Pan Lemon Broccoli Pasta
Creamy one-pan lemon broccoli pasta made with farfalle or rotini, shallot, garlic, and Parmesan.
Equipment
- Large saucepan
Ingredients
Ingredients
- 2 tablespoonsextra-virgin olive oil
- 1 medium shallotfinely diced
- 4 clovesgarlicminced
- 8 ounceswhole-wheat or regular farfalle pastaor rotini
- 1 cupwater
- 1 1/2 cupslow-sodium vegetable brothor chicken broth
- 1 cupheavy cream
- 1 tablespoonlemon zest
- 1/2 teaspoonsaltor to taste
- 1/4 teaspoonground black pepper
- 10 ouncespackage frozen broccoli floretsthawed and roughly chopped
- 1/3 cupParmesan cheesegrated
- 3 teaspoonslemon juiceor more to taste
- 1 teaspoonlemon zest
Instructions
Instructions
- Heat a large saucepan over medium heat and add 2 tablespoons extra-virgin olive oil.
- Once the oil is hot, add 1 medium shallot, finely diced, and cook, stirring, until soft, about 2 minutes. Add 4 cloves garlic, minced, and cook, stirring, until fragrant, about 30 seconds.
- Add 8 ounces dry farfalle or rotini, 1 cup water, 1 1/2 cups slow-sodium vegetable broth or chicken broth, 1 cup heavy cream, 1 tablespoon lemon zest, 1/2 teaspoon salt (or to taste), and 1/4 teaspoon ground black pepper. Cover the pot and bring to a boil over high heat.
- Uncover, reduce the heat to medium, and cook, stirring frequently to prevent sticking, for 8–10 minutes.
- Add 10 ounces frozen broccoli florets (thawed and roughly chopped) and cook, stirring, until heated through and the pasta is tender, about 2–3 minutes.
- Remove the pan from the heat and stir in 1/3 cup grated Parmesan cheese and 3 teaspoons lemon juice.
- Sprinkle with the remaining 1 teaspoon lemon zest, taste and adjust seasoning if needed, and serve immediately.
Notes
I like to add a little pasta cooking water to the sauce because the starch helps it thicken and cling to the noodles.
I always cook my pasta al dente so it stays firm and does not turn soggy once the rest of the ingredients are mixed in.
When serving, I like to add lemon wedges, extra Parmesan cheese, and a sprinkle of chopped green onions for freshness.
If I use fresh broccoli florets, I make sure to cook them first so they are tender before adding them to the pasta.
Parmesan adds a nice salty flavor, so sometimes I skip adding extra salt. It balances the dish perfectly on its own.
I always cook my pasta al dente so it stays firm and does not turn soggy once the rest of the ingredients are mixed in.
When serving, I like to add lemon wedges, extra Parmesan cheese, and a sprinkle of chopped green onions for freshness.
If I use fresh broccoli florets, I make sure to cook them first so they are tender before adding them to the pasta.
Parmesan adds a nice salty flavor, so sometimes I skip adding extra salt. It balances the dish perfectly on its own.