Garlic Lemon Parmesan Onepan Pasta with Broccoli

Q: Is the Easiest Pasta and Broccoli Recipe really quick enough for a weeknight supper?

Yes — this one‑pan stovetop method takes about 22–28 minutes from start to finish, making it ideal for midweek suppers when you’ve got little time. The technique is forgiving: cook the pasta slightly under package time, add the broccoli late, reserve some starchy cooking water, and finish in the pan for maximum flavour with minimal fuss.

Q: Can I use frozen broccoli instead of fresh?

Absolutely — frozen florets work fine, but add them a minute or two earlier in the pasta pot so they don’t make the sauce too watery. If they look icy, give them a quick shake in a colander and pat dry; if they release extra water when you toss the pasta, reserve a little more cooking water or briefly sauté to evaporate excess moisture.

Q: How should I store leftovers and reheat without turning the broccoli into mush?

Keep leftovers in an airtight container in the fridge for 3–4 days; reheating gently in a skillet with a splash of water or olive oil revives the sauce and prevents the broccoli from getting soggy. Freezing is possible but not ideal — broccoli and texture suffer, so if you must freeze, leave out the cheese and add fresh Parmesan when you reheat.

Q: Are there nutrition tips if I want to lighten this dish or make it more filling?

To lower calories, use whole‑wheat or legume pasta and cut back on cheese or butter, while boosting volume with extra broccoli or baby spinach for fibre and micronutrients. To increase protein without much extra fat, stir in cooked white beans, shredded chicken, or a handful of toasted pine nuts; be mindful that extra cheese, butter or sausage will raise calories and sodium.

Easiest Pasta and Broccoli Recipe OnePan Garlic Lemon Parmesan

By Fia MartinezOctober 1, 2025

5.00 (2 Ratings)

Table of Contents

Quick Hook

Easiest Pasta and Broccoli Recipe saved my busiest weeknight. Oh my gosh, it feels like a little kitchen miracle.
Bright lemon and garlic make this a garlic lemon pasta dream.

Brief Overview

This dish comes from cucina povera, Italian peasant food.
It celebrates simple ingredients and honest flavors.

Prep time	10 minutes active.
Cook time	12
Total time	22

Yields four hearty servings or six as a side.

This is a true one-pan pasta idea.
It’s perfect as an Easy Pasta choice for busy nights.

Main Benefits

Top health perk is the veggie boost.
Broccoli adds fiber, vitamins, and a green crunch.

This is budget meals gold.
Pasta Dishes like this stretch pantry staples further.

It’s a fantastic weeknight pasta dinner.
Stovetop pasta cooks together, so cleanup is tiny.

What makes it special is technique.
You’ll reserve pasta water to make a silky sauce.
That trick turns simple oil and cheese into a glue.

It’s flexible too, honestly. Add spinach, anchovy, or toasted breadcrumbs if you like.
Try it as a Quick vegetarian pasta with extra Parmesan.

Around 60 percent of home cooks choose pasta weekly. So this Parmesan broccoli pasta fits right in.
It’s comforting, bright, and a little spicy.

Personal note: I burned garlic once. Never again. Learn from me.
Keep garlic pale golden, not brown.

This Broccoli pasta recipe feels homemade and unfussy. It’s one of my go-to Pasta Dishes.
Next up, let’s move to the ingredient list.

Ingredients & Equipment

Main Ingredients

Here’s what you need to cook. I list items in order used.

12 oz - 340 g dried pasta, any short type works.
1 large head broccoli - about 12 oz - 340 g , small florets.
3 tbsp - 45 ml extra virgin olive oil, fruity is best.
3 medium garlic cloves, thinly sliced or minced.
1/4 to 1/2 tsp crushed red pepper flakes, to taste.
1 tsp kosher salt plus more for boiling water.
1/2 cup - 50 g grated Parmesan or Pecorino Romano.
Zest and juice of 1 lemon, about 1 tbsp juice.
1/2 cup - 120 ml reserved pasta cooking water. Optional add ins like butter, breadcrumbs, anchovies, or spinach.

Quality tips for key ingredients. Use real Parmesan. Choose a firm head of broccoli. Pick good olive oil. Avoid pregrated cheese for best melt.

Seasoning Notes

Essential spice combo is simple and bright. Garlic, lemon, and red pepper are all you need.

Add umami with grated cheese. Anchovies melt into oil for depth. A knob of butter makes sauce silkier.

Quick swaps work well. Use nutritional yeast for vegan cheese. Use frozen broccoli if pressed for time. Use 1 tbsp lemon juice extra for more brightness.

Equipment Needed

Keep gear minimal for a weeknight meal.

Large pot for boiling pasta. Household alternative: deep saucepan.
Large skillet or sauté pan for tossing. Use a wide frying pan.
Colander or spider strainer to lift pasta and broccoli.
Tongs or a pasta fork to toss the pasta.
Microplane or grater for cheese and zest. Use a small knife if needed.

I made this dish on a cramped stovetop once. Oh my gosh it still tasted amazing. This Easiest Pasta and Broccoli Recipe is a lifesaver.

It suits Easy Pasta , Budget Meals , and Weeknight pasta dinner plans. Try it for a quick vegetarian pasta or as a simple Parmesan broccoli pasta .

Trust me, stovetop one pan magic is real.

Cooking Method

If you want the Easiest Pasta and Broccoli Recipe, this is it. Fun fact: 9 out of 10 of my friends pick pasta on busy nights.

This method makes a bright, garlicky weeknight pasta in under half an hour.

Prep Steps

Get your mise en place. Chop one head of broccoli into small florets. Peel and thinly slice three garlic cloves.

Grate 1/2 cup Parmesan and zest one lemon. Measure olive oil and red pepper.

Stay organized. Fill a kettle while you prep. That saves time. Keep a bowl for reserved pasta water near the stove.

Safety note: never leave garlic unattended. Burnt garlic tastes bitter. Use a stable cutting board. Use a pot big enough to boil pasta without overflowing.

step-by-step Process

Bring salted water to a rolling boil. 212° F / 100° C is your target.
Add 12 oz pasta. Cook per package minus 2– 3 minutes .
Add broccoli in the last 3– 4 minutes . Drain, reserving 1 1 1/2 cups (240 360 ml) of water.
Heat 3 tbsp olive oil in a large skillet over medium. Add garlic and red pepper. Sauté 20 45 seconds , until pale gold.
Transfer pasta and broccoli to the skillet. Add 1/2 cup (120 ml) reserved water. Toss to emulsify until sauce coats the pasta.
Stir in Parmesan off heat. Add lemon zest and juice. Season and serve.

Visual cues: pasta should be al dente, with a slight bite. Broccoli stays bright green. Garlic should be pale gold, not brown.

Pro Tips

Use starchy pasta water as glue. Add more water, tablespoon by tablespoon, until glossy. Cut broccoli uniformly. That avoids undercooked bits.

Shortcuts: use a kettle of hot water to speed boiling. Frozen broccoli works if added a minute earlier.

Common mistakes: overcooking broccoli. Burning garlic. Adding cheese while pan is too hot.

make-ahead: cook pasta and broccoli, toss with a little oil, and refrigerate up to 24 hours. Reheat in a skillet with reserved water.

Honestly, this is my favorite Quick vegetarian pasta for rushed nights. It’s an Easy Pasta, Budget Meals winner. Try it and you’ll see why Pasta Dishes like this rule weeknight dinners.

Recipe Notes

This little section is for people who want real tips. I call this the Easiest Pasta and Broccoli Recipe. It feels like a hug.

It also doubles as a great Easy Pasta and Budget Meals win. Honestly, I make it every week. It is a true Weeknight pasta dinner hero.

Serving Suggestions

Keep it simple on the plate. Pile pasta high. Finish with extra Parmesan and a lemon wedge. For crunch, sprinkle toasted breadcrumbs or pine nuts.

Try a small arugula salad with lemon vinaigrette. Crusty bread works well for mopping. For drinks, choose a crisp white wine or a light lager.

This is a proper Garlic lemon pasta moment. Also doubles as a lovely Parmesan broccoli pasta side.

Storage Tips

Cool pasta before storing. Refrigerate in an airtight container. Store for up to 3 days . For freezing, toss with a little oil first.

Freeze in single portions for up to 1 month . Thaw overnight in the fridge. Reheat slowly on the stovetop. Use medium low heat and splash reserved water.

Stir until glossy. Microwaving works. Heat in short bursts and stir between.

Variations

Swap for dietary needs with ease. Use gluten-free pasta for a gluten-free option. Swap Parmesan for nutritional yeast for a dairy-free version.

Add white beans or cannellini for more protein. Seasonal swaps are fun. Toss in spring peas in April. Roast butternut squash in autumn.

Turn this into a one-pan pasta with sausage for a heartier dish. It also works as a Quick vegetarian pasta with simple tweaks.

Nutrition Basics

Per serving, expect about 430 480 kcal . It gives around 18 22 grams protein. Broccoli adds vitamin C and fiber. Olive oil supplies healthy fats.

Pasta fuels energy for busy evenings. This is a balanced Pasta Dishes pick. It also shines as a Stovetop pasta that keeps things light.

I once burned the garlic. Lesson learned. Cook it gently. Trust the method and have fun. Try this Easiest Pasta and Broccoli Recipe tonight. You’ll smile.

Frequently Asked Questions

Is the Easiest Pasta and Broccoli Recipe really quick enough for a weeknight supper?

Yes this one-pan stovetop method takes about 22 28 minutes from start to finish, making it ideal for midweek suppers when you’ve got little time. The technique is forgiving: cook the pasta slightly under package time, add the broccoli late, reserve some starchy cooking water, and finish in the pan for maximum flavour with minimal fuss.

Can I use frozen broccoli instead of fresh?

Absolutely frozen florets work fine, but add them a minute or two earlier in the pasta pot so they don’t make the sauce too watery. If they look icy, give them a quick shake in a colander and pat dry; if they release extra water when you toss the pasta, reserve a little more cooking water or briefly sauté to evaporate excess moisture.

How do I prevent the sauce from becoming grainy or too thin?

Use reserved starchy pasta water to emulsify the oil and cheese add it a splash at a time until the sauce clings to the pasta. Stir the grated Parmesan in off the heat (or remove the pan from high heat) and toss vigorously; overheating cheese can cause a grainy texture, while too much water dilutes the sauce instead of enriching it.

What easy variations or protein add-ins work well with this Easiest Pasta and Broccoli Recipe?

Great, simple tweaks include dissolving anchovies into the oil for umami, stirring in cooked Italian sausage or shredded roast chicken for protein, or adding canned tuna or white beans for a pantry friendly boost.

For a vegan version, swap Parmesan for nutritional yeast or vegan Parmesan and use extra olive oil or vegan butter; add toasted pine nuts or breadcrumbs for crunch.

How should I store leftovers and reheat without turning the broccoli into mush?

Keep leftovers in an airtight container in the fridge for 3 4 days; reheating gently in a skillet with a splash of water or olive oil revives the sauce and prevents the broccoli from getting soggy.

Freezing is possible but not ideal broccoli and texture suffer, so if you must freeze, leave out the cheese and add fresh Parmesan when you reheat.

Are there nutrition tips if I want to lighten this dish or make it more filling?

To lower calories, use whole-wheat or legume pasta and cut back on cheese or butter, while boosting volume with extra broccoli or baby spinach for fibre and micronutrients. To increase protein without much extra fat, stir in cooked white beans, shredded chicken, or a handful of toasted pine nuts; be mindful that extra cheese, butter or sausage will raise calories and sodium.