One Pan Lemon Broccoli Pasta

This one pan Lemon Broccoli Pasta is a simple vegetarian dish coated in a creamy garlic lemon sauce and finished with grated Parmesan cheese. It comes together in just 30 minutes, making it perfect for busy weeknights, and the fresh lemon zest and juice add a bright flavor the whole family will enjoy.

One pot dinners are true time-savers, especially when you are cooking for kids and a big family while also trying to run a business like I do. Over the years I have made so many one pot meals, and for me the most important part is never sacrificing flavor. That is non-negotiable in my kitchen. My one pot cheeseburger pasta and my one pot goulash recipe have become favorites for my readers because they are both flavorful, comforting, and perfect for feeding the whole family.

For this lemon broccoli pasta recipe, I simply gather ingredients like lemon, Parmesan cheese, heavy cream, broccoli, shallots, and of course pasta to make a 30 minute meal that always turns out delicious. I love knowing my kids are getting homemade food without the temptation of grabbing takeout, which I know can be hard on busy nights. That is exactly why this recipe works so well for me, it uses simple ingredients and cooks quickly so I have no excuse not to make it. I hope you give it a try too.

Why you will love this recipe

• Quick one pan meal: I love that this pasta cooks in one pan in just 30 minutes. It saves me time in the kitchen and makes cleanup so much easier.
• Bright and creamy flavors: The garlic lemon sauce is creamy from the heavy cream and Parmesan cheese, and the lemon zest gives it a fresh taste that I absolutely love!
• Simple everyday ingredients: I make this with broccoli, pasta, shallots, olive oil, and a few pantry staples that I usually have on hand. It is comforting to know dinner can come together without a long shopping list.
• Perfect for family dinners: This vegetarian pasta is hearty and filling, and my kids enjoy it just as much as I do. It is homemade, fresh, and exactly the kind of meal I am happy to serve on a busy weeknight.

What you will need

• Whole wheat rotini or farfalle pasta: I usually grab whole wheat pasta, but regular pasta works just as well.
• Low sodium vegetable broth: I like using vegetable broth, but chicken or beef broth also tastes great in this recipe.
• Frozen broccoli florets: I thaw and chop the broccoli first so it cooks evenly with the pasta.
• Medium shallots: I mince shallots because they add a gentle peppery sweetness once cooked.
• Minced garlic cloves: Garlic softens into a buttery flavor when heated, and it makes the sauce taste amazing.
• Extra virgin olive oil: I use a lighter olive oil to sauté the shallots and garlic.
• Lemon juice: Freshly squeezed lemon juice gives the sauce its bright flavor.
• Lemon zest: I always zest fresh lemons because it adds the best citrus taste.
• Heavy cream: I stir in cream to make the sauce thick, rich, and silky.
• Grated Parmesan cheese: I finish the pasta with Parmesan for a salty and savory touch.
• Seasoning: I add kosher salt and freshly ground black pepper.

How to make

Sauté the shallots: I heat the oil in a large pot over medium heat and add the shallots, cooking them for about two minutes while stirring until they start to soften. Then, I add the garlic and cook for about 30 seconds until it smells fragrant.

Add pasta: I add the pasta to the pot along with the broth, water, cream, lemon zest, salt, and pepper. Then, I cover it and bring everything to a boil over high heat.

Cook for 10 minutes: I uncover the pot, lower the heat to medium, and let it cook for about 10 minutes while stirring often.

Cook broccoli: I add the broccoli florets and stir them in, letting them cook for about two to three minutes until they are warmed through.

Add rest of ingredients: I stir in the Parmesan cheese, lemon juice, and a little extra lemon zest.

Serve: I serve the pasta right away with a little extra Parmesan cheese on top. Just like that, easy peasy!

Expert tip

Stir pasta while cooking

The key tip to make the best lemon broccoli pasta is to stir the pasta often while it cooks in the creamy broth. Since everything is made in one pot, stirring keeps the pasta from sticking to the bottom and helps it absorb the garlic lemon sauce evenly. If you get distracted, you may end up with clumps of pasta, so I always keep a spoon nearby and give it a quick stir every few minutes.

More tips to consider:

• I like to add a little pasta cooking water to the sauce because the starch helps it thicken and cling to the noodles.
• I always cook my pasta al dente so it stays firm and does not turn soggy once the rest of the ingredients are mixed in.
• When serving, I like to add lemon wedges, extra Parmesan cheese, and a sprinkle of chopped green onions for freshness.
• If I use fresh broccoli florets, I make sure to cook them first so they are tender before adding them to the pasta.
• Parmesan adds a nice salty flavor, so sometimes I skip adding extra salt. It balances the dish perfectly on its own.

Recipe variations:

• Add chicken: I like to stir in cooked baked chicken breast or leftover rotisserie chicken when I want to make this pasta a full meal. It adds protein and makes it extra filling for family dinners.
• Shrimp pasta night: When I have shrimp on hand, I toss them in with the pasta during the last few minutes of cooking. The garlic lemon sauce tastes amazing with shrimp, highly recommended!
• Extra veggie version: Sometimes I add other vegetables like zucchini, asparagus, or spinach along with the broccoli. It is a great way to use up what I have in the fridge and sneak in more greens for the kids.
• Cheesy twist: I stir in some mozzarella or ricotta cheese along with the Parmesan for a creamier and richer pasta. My family loves how melty and comforting it turns out.
• Spicy lemon pasta: For a little heat, I add red pepper flakes or a splash of hot sauce to the sauce. It gives the pasta a fun twist that my husband especially enjoys.

Serving suggestions

When I make lemon broccoli pasta, it often ends up in the middle of a big family dinner. One time I served it alongside my Italian chicken and potatoes at a Sunday gathering, and my friend could not stop talking about how well the creamy pasta paired with the crispy potatoes. For summer birthdays, I like to add my creamy tomato salad to the table, and it always gets finished first because it balances the pasta so well.

Holidays are when I have the most fun serving this dish. I usually set it out with a big tray of pecan pie bars, and the kids hover around the table waiting for dessert before they even finish their pasta. Another pairing I really love is with my broccoli cauliflower salad. The flavors go so well together, and if you give it a try, you will see just how delicious the combination is.

How to store leftovers:

• Store: I keep leftover lemon broccoli pasta in an airtight container or a resealable bag in the fridge. It stays fresh for three to four days.
• Freeze: When I know we will not finish it in a few days, I put the pasta in a freezer bag and freeze it. It keeps well for up to three months.
• Thaw: The night before I want to use it, I place the frozen pasta in the fridge to thaw. That way it is ready to reheat the next day.
• Reheat: To warm it up, I pop it in the microwave for about 45 to 90 seconds, depending on how much I am heating.

Frequently asked questions

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