One-Pot Lemon Broccoli Pasta (Printable Version)

Silky pasta and broccoli in a bright lemon-garlic sauce, all cooked in one pot for easy cleanup.

# What You'll Need:

→ 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
09 - 2 tbsp olive oil
10 - 1/2 tsp sea salt
11 - 1/4 tsp black pepper
12 - 1/4 tsp crushed red pepper flakes

→ Garnish

13 - Fresh basil or parsley, chopped

# Step-by-Step Directions:

01 - Heat olive oil in a large, wide pot or deep sauté pan over medium heat. Add sliced garlic and chopped onion. Sauté for 1–2 minutes until fragrant and translucent, taking care not to brown the garlic.
02 - Add dried spaghetti, broccoli florets, vegetable broth, and milk to the pot. Stir thoroughly to combine ingredients. Bring the mixture to a boil over medium-high heat.
03 - Reduce heat to maintain a gentle simmer. Cook uncovered for 10–12 minutes, stirring frequently to prevent pasta from sticking. The pasta should reach al dente texture and the liquid should reduce to a silky, emulsified sauce that clings to the noodles.
04 - Remove from heat. Stir in lemon zest, lemon juice, grated Parmesan, salt, black pepper, and red pepper flakes. Taste and adjust seasoning as needed. Let stand for 2–3 minutes to allow the sauce to thicken slightly.
05 - Portion the pasta into warmed bowls. Garnish with additional Parmesan cheese and freshly chopped basil or parsley if desired. Serve immediately while hot.

# Expert Advice:

01 -
  • The starch from the pasta creates the most incredibly silky sauce without any heavy cream
  • Cleanup is literally just one pot, which feels like a weeknight miracle
  • The bright lemon and tender broccoli make it taste like spring on a plate
02 -
  • Resist the urge to rinse the pasta before adding it—the starch is crucial for creating that creamy sauce consistency
  • The sauce will look dangerously thin right up until the final minutes of cooking, then suddenly come together perfectly
  • Letting the dish rest for those few minutes off the heat is what transforms it from good to absolutely restaurant-worthy
03 -
  • Use a microplane or fine grater for the lemon zest to avoid any bitter white pith
  • Grate your Parmesan fresh from a block rather than using pre-grated cheese for better melting
  • If the garlic starts browning too quickly, reduce the heat immediately and add a splash of the broth
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