Name: Light And Healthy Broccoli Pasta
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Italian-Inspired
Ingredients: 8 oz whole wheat pasta (penne, fusilli, or spaghetti); 3 cups fresh broccoli florets; 2 tbsp extra virgin olive oil; 3 cloves garlic, minced; ½ tsp red pepper flakes (optional); ½ cup low-sodium vegetable broth; ¼ cup freshly grated Parmesan cheese (optional); Juice of ½ lemon; Salt and black pepper, to taste; Fresh parsley, chopped (for garnish)

Why You’ll Love This Recipe

I like how this pasta feels indulgent yet stays light thanks to the fresh broccoli and lemon. The whole wheat pasta adds a hearty, nutty flavor, and the Parmesan cheese gives it just enough richness. I can make it in under 30 minutes, which makes it perfect for busy weeknights. Plus, it’s a great way to sneak in extra veggies without anyone complaining.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

8 oz whole wheat pasta
3 cups broccoli florets (fresh or frozen)
2 tablespoons olive oil
3 cloves garlic, minced
1/4 teaspoon red pepper flakes (optional)
1/4 cup grated Parmesan cheese
Juice of 1/2 lemon
Salt and pepper to taste

Directions

I bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente.
About 3 minutes before the pasta is done, I add the broccoli florets to the boiling water with the pasta.
I reserve 1/2 cup of the pasta cooking water, then drain the pasta and broccoli.
In a large skillet over medium heat, I warm the olive oil. I add the garlic and red pepper flakes, cooking for 1–2 minutes until fragrant.
I add the pasta, broccoli, and a splash of the reserved cooking water to the skillet, tossing to coat everything well.
I stir in the lemon juice and Parmesan cheese, adjusting seasoning with salt and pepper.
I serve it warm, sometimes with a little extra Parmesan on top.

Servings And Timing

This recipe makes 4 servings and takes about 25 minutes from start to finish.

Variations

I sometimes use gluten-free pasta if I’m serving someone with dietary restrictions. If I want extra protein, I add grilled chicken or chickpeas. For a richer flavor, I swap some of the cooking water with a splash of white wine. Sometimes I throw in other vegetables like asparagus or spinach to change things up.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, I add a splash of water or broth in a skillet to keep the pasta from drying out. The microwave works too, but I find the texture stays best when I reheat it on the stovetop.

FAQs

Can I Use Frozen Broccoli?

Yes, I use frozen broccoli when fresh isn’t available. I just add it to the pasta water during the last 3–4 minutes of cooking.

Can I Make This Dairy-Free?

I skip the Parmesan or replace it with a dairy-free alternative, and it still tastes delicious.

What Pasta Shape Works Best?

I usually use whole wheat spaghetti or penne, but any pasta shape works. Shorter shapes hold the broccoli pieces well.

Can I Add More Vegetables?

Absolutely. I sometimes add bell peppers, zucchini, or spinach for extra color and nutrition.

How Do I Make It Spicier?

I increase the red pepper flakes or add a pinch of cayenne pepper for more heat.

Conclusion

I love how this light and healthy broccoli pasta strikes the perfect balance between comfort and freshness. It’s fast enough for weeknights but flavorful enough to feel special. Whether I keep it simple or dress it up with extras, it’s always a dish I look forward to making and eating.