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Broccoli Pasta

Quick and easy, lemony and cheesy, this creamy broccoli pasta has it all. It's a simple one pot pasta dish ready in just 30 minutes!

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 4 servings
Calories: 394 kcal
Course: Side Dish , Main Course , Dinner
Cuisine: Italian , American

Ingredients

  • 2 tablespoons unsalted butter
  • 1 small yellow onion ¼-inch diced
  • ½ teaspoon kosher salt
  • ¼ teaspoon ground black pepper
  • 3 cloves garlic minced about 1 tablespoon
  • 2 teaspoons Italian seasoning
  • ¼ teaspoon red pepper flakes optional; or reduce to 1/8 teaspoon if sensitive to spice
  • 2 ½ cups low-sodium chicken broth plus additional as needed
  • 1 ½ cups nonfat milk or milk of choice
  • 8 ounces dry whole wheat ziti, rotini, or similar pasta such rigatoni, penne, or fusilli
  • 1 medium head broccoli cut into small florets (about 3 cups)
  • 2 tablespoons freshly squeezed lemon juice for even more lemon flavor, add the zest also
  • ½ cup grated Parmesan cheese plus additional for serving
  • 2 tablespoons Chopped fresh parsley or basil plus additional for serving

Instructions

    Cup of Yum
  1. Melt the butter in a Dutch oven or similar large, sturdy pot over medium heat. Once the butter is melted, add the onion, salt, and black pepper. Saute until the onion begins to soften, about 4 minutes. Do not let the onion brown (adjust the heat as needed if it starts to brown).
  2. Add the garlic, Italian seasoning, and red pepper flakes. Stir and cook just until fragrant, about 30 seconds.
  3. Slowly stir in the broth and milk. Bring to a boil, then add the pasta. Let boil for 5 minutes, stirring periodically to keep the pasta from sticking to the pot, then stir in the broccoli florets.
  4. Continue boiling until the pasta is al dente, about 5 to 7 minutes more. Stir often to make sure the pasta cooks evenly. If at any point the pasta looks too dry, splash in additional broth as needed. The pasta will look a little liquidy at first but will thicken up as it sits.
  5. Stir in the lemon juice, Parmesan, and parsley. Taste and adjust seasoning as you like. Let rest 5 minutes, then stir once more. Enjoy hot, with a sprinkle of extra Parmesan and parsley as desired.

Notes

  • TO STORE: Store leftover creamy broccoli pasta in an airtight container in the refrigerator for up to 4 days.
  • : Reheat in the microwave or over medium-low heat in a skillet with a splash of milk or broth. Adding more fresh herbs and cheese will help revive the flavor.
  • : Broccoli pasta is best enjoyed fresh, as the texture will become soft after freezing and thawing. That said, if you’ve got leftovers you can’t eat within a few days, you can freeze in an airtight container or freezer bag for up to 3 months.
  • TO STORE: Store leftover creamy broccoli pasta in an airtight container in the refrigerator for up to 4 days.
  • TO REHEAT: Reheat in the microwave or over medium-low heat in a skillet with a splash of milk or broth. Adding more fresh herbs and cheese will help revive the flavor.
  • TO FREEZE: Broccoli pasta is best enjoyed fresh, as the texture will become soft after freezing and thawing. That said, if you’ve got leftovers you can’t eat within a few days, you can freeze in an airtight container or freezer bag for up to 3 months.

Nutrition Information

Serving 1(of 4) Calories 394kcal (20%) Carbohydrates 59g (20%) Protein 21g (42%) Fat 11g (17%) Saturated Fat 6g (30%) Polyunsaturated Fat 1g Monounsaturated Fat 3g Trans Fat 0.2g Cholesterol 29mg (10%) Potassium 705mg (20%) Fiber 3g (12%) Sugar 7g (14%) Vitamin A 1004IU (20%) Vitamin C 66mg (73%) Calcium 322mg (32%) Iron 3mg (17%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 394

% Daily Value*

Serving 1(of 4)
Calories 394kcal 20%
Carbohydrates 59g 20%
Protein 21g 42%
Fat 11g 17%
Saturated Fat 6g 30%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 3g 15%
Trans Fat 0.2g 10%
Cholesterol 29mg 10%
Potassium 705mg 15%
Fiber 3g 12%
Sugar 7g 14%
Vitamin A 1004IU 20%
Vitamin C 66mg 73%
Calcium 322mg 32%
Iron 3mg 17%

* Percent Daily Values are based on a 2,000 calorie diet.