One-Pot Lemon Broccoli Pasta (Print View)

Bright spring pasta with tender broccoli, zesty lemon, and silky garlic sauce cooked entirely in one pot for minimal cleanup.

# Components:

→ Pasta & Vegetables

01 - 12 oz dried spaghetti or linguine
02 - 4 cups broccoli florets, cut into bite-sized pieces
03 - 4 cloves garlic, thinly sliced
04 - 1 small onion, finely chopped

→ Liquids

05 - 4 cups vegetable broth or water
06 - 1/2 cup whole milk or plant-based milk

→ Flavorings

07 - Zest and juice of 1 large lemon
08 - 1/4 cup freshly grated Parmesan cheese, plus more for serving
09 - 2 tablespoons olive oil
10 - 1/2 teaspoon sea salt, or to taste
11 - 1/4 teaspoon black pepper
12 - 1/4 teaspoon crushed red pepper flakes

→ Garnish

13 - Fresh basil or parsley, chopped

# Directions:

01 - In a large deep skillet or pot, heat olive oil over medium heat. Add sliced garlic and chopped onion, sautéing for 1-2 minutes until fragrant and translucent, being careful not to brown.
02 - Add dried pasta, broccoli florets, vegetable broth, and milk to the pot. Stir well to combine and bring the mixture to a boil.
03 - Reduce heat to a simmer and cook uncovered, stirring frequently to prevent sticking, for 10-12 minutes until pasta reaches al dente texture and liquid reduces to a silky sauce consistency.
04 - Stir in lemon zest, lemon juice, grated Parmesan cheese, salt, black pepper, and crushed red pepper flakes. Taste and adjust seasoning as needed.
05 - Remove from heat and allow to stand for 2-3 minutes, permitting the sauce to thicken slightly before plating.
06 - Serve while hot, topped with additional Parmesan cheese and fresh chopped herbs if desired.

# Expert Advice:

01 -
  • Everything cooks together in one pot, so you can actually sit down and relax after dinner instead of scrubbing pans.
  • The lemon and garlic create this bright, almost springtime flavor that feels light but still satisfying enough to be a real meal.
  • It uses everyday ingredients you probably already have, no fancy pantry diving required.
  • The starchy pasta water becomes the sauce as it cooks, which means no extra steps and nothing gets wasted.
02 -
  • Stir often during the simmer or the pasta will stick to the bottom and you'll end up with a scorched mess instead of a silky sauce.
  • Don't add the lemon juice too early or the milk can curdle, wait until the very end when you pull it off the heat.
  • If the sauce looks too thin, just let it sit for a few extra minutes, the pasta keeps absorbing liquid even after you turn off the burner.
03 -
  • Use a wide, shallow pot instead of a tall one so the pasta cooks more evenly and you can stir without splashing everywhere.
  • Grate your Parmesan right before adding it, the fresher it is, the better it melts into the sauce.
  • Taste the pasta water halfway through cooking, if it tastes good, your final dish will too, so adjust the salt early.
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