This Really Quick Broccoli Pasta is a weeknight dream come true—bright, fresh, and bursting with flavor, it’s the kind of dish you’ll find yourself craving again and again. Tender pasta shells are tossed with vibrant green broccoli, an herby-lemony sauce, and plenty of melty cheese to create a meal that feels both comforting and light. In less than 30 minutes, you can have a wholesome, utterly satisfying dinner that’s equally loved by kids and grown-ups. It’s a spectacular way to make veggies exciting, and it’s so simple you’ll wonder why you ever bothered with complicated pasta recipes!

Really Quick Broccoli Pasta Recipe - Recipe Image

Ingredients You’ll Need

One of the best things about Really Quick Broccoli Pasta is just how simple the ingredients are—and how each one brings something essential to the table. Every element here works double duty to enhance taste, texture, or eye-catching color, so don’t skip a thing!

Dried short pasta (350g / 12 oz): Pasta shells, elbows, or penne are perfect for catching all the sauce and broccoli bits in every bite.
Broccoli heads (2 large): Break these into small, bite-size florets for quick cooking and gorgeous pops of green.
Shredded cheese (1 cup or more): Use your favorite melty cheese—mozzarella, cheddar, or a blend—for creamy richness.
Lemon zest (2 tsp): Adds fresh, zippy brightness that wakes up the whole dish.
Lemon juice (2 tbsp or more): A splash of acidity that perks up the flavors and keeps things light.
Extra virgin olive oil (5 tbsp): Brings everything together with silky texture and fruity, peppery notes.
Parmesan (1/3 cup, finely grated): Salty, nutty umami to finish the sauce with irresistible flavor.
Garlic cloves (2, minced): Adds savory depth and that unmistakable homemade Italian vibe.
Mixed dried herbs (1 tsp): Italian seasoning or a blend of oregano and basil add herby complexity.
Red pepper flakes (1/2 tsp+): For a little gentle heat—add more if you like it spicy!
Sugar (1 tsp): Just a pinch balances the acidity and lets all the flavors shine.
Salt (3/4 tsp): Essential for pulling everything together (plus more for the pasta water).
Pepper (1/2 tsp): Freshly cracked if you can, for subtle warmth.
More parmesan, to serve: Because extra cheese is always a good idea!

How to Make Really Quick Broccoli Pasta

Step 1: Cook the Pasta

Start by bringing a large pot of salted water (don’t forget 2 teaspoons of salt!) to a boil. Once it’s rolling, add your dried pasta. Give it a good stir so nothing sticks together, and let it cook according to the package directions.

Step 2: Chop the Broccoli

While your pasta bubbles away, chop those big broccoli heads into small, bite-sized florets. The small pieces cook quickly and blend beautifully with the pasta—plus, they’re the secret to making Really Quick Broccoli Pasta so speedy and satisfying.

Step 3: Steam Broccoli in Pasta Water

A couple of minutes before the pasta is ready, toss the broccoli florets right into the same pot. This way, they cook perfectly and soak up a little of the pasta flavor—plus, one less pot to wash!

Step 4: Make the Lemon-Garlic Sauce

While everything simmers, add all your sauce ingredients—extra virgin olive oil, lemon zest and juice, garlic, dried herbs, red pepper flakes, sugar, and the salt and pepper—to a lidded jar. This is the fun part: shake, shake, shake! The sauce will quickly emulsify and become wonderfully creamy.

Step 5: Reserve Pasta Water & Drain

Before draining your pasta and broccoli, scoop out a generous cup of the starchy cooking water and set it aside. Drain the rest and return your pasta and broccoli to the empty pot (no heat needed—just keep it warm on the stove).

Step 6: Blend the Sauce

Add about half a cup of that reserved pasta water to your sauce jar and give it another good shake. The extra starch makes everything extra silky and helps the sauce cling to every nook and cranny of your shells.

Step 7: Mix Pasta, Broccoli, Sauce, and Cheese

Pour your luscious sauce all over the hot pasta and broccoli. Toss in the shredded cheese, too. Stir vigorously—really get in there! You want the cheese to melt and the sauce to coat everything beautifully. Add an extra splash of pasta water as needed for a glossy, loose sauce. Taste and adjust salt and pepper if you like.

Step 8: Serve and Enjoy

Dish up the Really Quick Broccoli Pasta right away, showered with extra parmesan and maybe a few more red pepper flakes. It’s best hot and fresh, so don’t wait—dive in and enjoy every bite!

How to Serve Really Quick Broccoli Pasta

Garnishes

A sprinkle of extra parmesan is always the classic move, but you can also scatter over some fresh herbs like parsley or basil for a pop of color. If you love a bit of a kick, more red pepper flakes or a drizzle of fruity olive oil right before serving really elevates the final dish.

Side Dishes

This dish is hearty enough to stand alone, but it plays so well with others. Think a crisp green salad dressed with lemony vinaigrette, or a warm, crusty loaf of bread to mop up every last bit of sauce. A few marinated olives or roasted cherry tomatoes on the side make the meal feel extra special.

Creative Ways to Present

For a fun twist, pile the Really Quick Broccoli Pasta into a big serving bowl and top with a cloud of grated parmesan at the table. Or serve individual portions in wide, shallow bowls and finish with lemon zest strips for a restaurant-worthy look. You could even stir in extra veggies or top with toasted pine nuts for bonus texture and color.

Make Ahead and Storage

Storing Leftovers

If you have leftovers (lucky you!), store the Really Quick Broccoli Pasta in an airtight container in the fridge. It’ll keep for up to 3 days and makes a delicious lunch or next-day dinner. The flavors mingle and deepen overnight, so it stays vibrant and tasty.

Freezing

While this dish is at its best freshly made, you can freeze it if needed. Simply portion into freezer-safe bags or containers, squeezing out as much air as possible. Freeze for up to a month, and label with the date so you never lose track.

Reheating

To reheat, pop your pasta in a skillet with a splash of water or extra olive oil. Warm gently over low heat, stirring often. If you’re reheating from frozen, let it thaw overnight in the fridge first. Finish with a sprinkle of fresh parmesan and maybe a squeeze of lemon to brighten it right back up.

FAQs

Can I use frozen broccoli instead of fresh?

Absolutely! Frozen broccoli can save even more time for Really Quick Broccoli Pasta. Just add it to the boiling pasta a minute or two before the pasta is done. No need to thaw first—the heat of the water will do the trick.

What other cheeses work well in this recipe?

You can get creative with the cheese! Mozzarella, Monterey Jack, fontina, or even a little creamy goat cheese will all melt beautifully and add their own special flair to the finished dish.

How can I make this completely vegetarian or vegan?

This recipe is naturally vegetarian when you use vegetarian parmesan and cheese. For a vegan option, swap in your favorite plant-based cheeses and perhaps a bit of nutritional yeast to mimic that savory, cheesy depth.

Can I add protein for a heartier meal?

Of course! Grilled chicken, sautéed shrimp, crispy tofu, or even chickpeas toss perfectly into Really Quick Broccoli Pasta if you want to boost the protein content and make a more substantial meal.

What pasta shapes are best for this recipe?

Short shapes like shells, penne, orecchiette, or fusilli work excellently because they capture the sauce and bits of broccoli, but honestly, any pasta you love will work—just adjust the cooking time as needed.

Final Thoughts

If you’re looking for a no-fuss, flavor-packed meal that makes you feel good about dinnertime, Really Quick Broccoli Pasta checks all the boxes. Give it a try, and I bet it’ll quickly become a go-to in your kitchen, too—happy cooking and even happier eating!

Really Quick Broccoli Pasta Recipe

★★★★★

5.2 from 21 reviews

Author: Olivia
Total Time: 25 minutes
Yield: 4 servings 1x
Diet: Vegetarian

Print Recipe

Description

This recipe for Really Quick Broccoli Pasta is a delicious and easy-to-make dish that combines the freshness of broccoli with the richness of cheese and a hint of lemon zest. Perfect for a speedy weeknight dinner!

Instructions

Cook pasta: Boil a large pot of water with 2 tsp salt, add pasta.
Chop broccoli: Chop broccoli into small florets.
Cook broccoli: Add broccoli into water 1 – 2 minutes before pasta is cooked.
Sauce ingredients in jar: Place Sauce ingredients in a jar with a lid.
Reserve pasta water: SCOOP OUT 1 cup pasta cooking water just before draining. Then drain and return pasta back into the same pot on the turned-off stove.
Add pasta water into Sauce: Add 1/2 cup pasta water to Pasta Sauce jar, shake well.
Add Sauce & Cheese to pasta: Pour Sauce and add cheese into the pot with pasta.
Stir then serve! Stir vigorously, adding more pasta water if required. Add more salt and pepper if required. Serve immediately, garnished with parmesan.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Main Course
Method: Boiling, Tossing
Cuisine: Italian

Nutrition

Serving Size: 1 serving
Calories: 480
Sugar: 4g
Sodium: 780mg
Fat: 22g
Saturated Fat: 9g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 53g
Fiber: 5g
Protein: 17g
Cholesterol: 30mg

Keywords: Broccoli Pasta, Quick Pasta Recipe, Easy Dinner, Cheesy Broccoli Pasta