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 or gluten-free pasta; 4 cups broccoli florets; 2 tablespoons olive oil; 3 cloves garlic, minced; 1/4 teaspoon red pepper flakes (optional); Zest and juice of 1 lemon; 1/4 cup grated Parmesan or nutritional yeast (optional for vegan); Salt and pepper to taste; Fresh parsley, chopped (for garnish)

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Light and Healthy Broccoli Pasta a light and refreshing broccoli pasta tossed with garlic, olive oil, and lemon—perfect for a quick, nourishing meal that doesn’t compromise on flavor.

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

8 oz whole wheat or gluten-free pasta

4 cups broccoli florets

2 tablespoons olive oil

3 cloves garlic, minced

¼ teaspoon red pepper flakes (optional)

Zest and juice of 1 lemon

¼ cup grated Parmesan or nutritional yeast (optional for vegan)

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Directions

I bring a large pot of salted water to a boil and cook the pasta according to package instructions.

In the last 3-4 minutes of cooking, I add the broccoli florets to the pot to boil with the pasta.

I drain the pasta and broccoli, making sure to reserve ½ cup of the pasta water.

In a large skillet, I heat olive oil over medium heat and sauté the minced garlic and red pepper flakes for about 1 minute until fragrant.

I add the drained pasta and broccoli into the skillet, tossing everything to combine well.

Then I stir in the lemon zest, lemon juice, and Parmesan or nutritional yeast. I add some reserved pasta water if the mixture looks dry.

I season everything with salt and pepper to taste.

I serve it warm, topped with chopped fresh parsley.

Servings and timing

This recipe serves 4 and takes about 25 minutes total to prepare—10 minutes for prep and 15 minutes to cook. Each serving has approximately 310 kcal.

Variations

I sometimes switch out the pasta for chickpea or lentil pasta to boost the protein. For a nuttier flavor, I might toss in some toasted pine nuts or walnuts. When I want a creamier version, I add a spoonful of ricotta or a splash of plant-based cream. To make it heartier, I serve it with grilled chicken or tofu on the side.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. When reheating, I add a splash of water or broth to loosen up the pasta before warming it in a skillet over medium heat. It can also be microwaved, covered, for 1-2 minutes.

FAQs

Can I use frozen broccoli instead of fresh?

Yes, I can use frozen broccoli. I add it to the pasta water during the last 3-4 minutes of cooking, just like fresh.

Is this recipe vegan?

It can be. I just use nutritional yeast instead of Parmesan and ensure my pasta is egg-free.

What pasta shapes work best?

I like short shapes like penne, fusilli, or rotini because they hold the sauce well, but spaghetti works too.

Can I add protein to this dish?

Absolutely. I often add grilled chicken, tofu, or chickpeas for a protein boost.

How do I prevent the pasta from drying out?

I reserve some pasta water to mix into the skillet, which keeps the sauce light and helps everything coat evenly.

Conclusion

This light and healthy broccoli pasta is my go-to when I want something quick, nutritious, and satisfying. It’s simple to make, easy to customize, and always delivers fresh, vibrant flavor. Whether I’m making a weeknight dinner or prepping lunch for the next day, it’s a recipe I come back to time and time again.

Recipe:

Light and Healthy Broccoli Pasta

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Author: Cheryl
Total Time: 25 minutes
Yield: 4 servings
Diet: Vegetarian

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Description

A quick and wholesome pasta dish featuring broccoli, garlic, lemon, and olive oil. Perfect for busy weeknights, it's light, flavorful, and easy to customize with vegan or protein-rich options.

Instructions

Bring a large pot of salted water to a boil and cook the pasta according to package instructions.
In the last 3-4 minutes of cooking, add the broccoli florets to the pot with the pasta.
Drain the pasta and broccoli, reserving ½ cup of the pasta water.
Heat olive oil in a large skillet over medium heat and sauté the minced garlic and red pepper flakes for about 1 minute until fragrant.
Add the drained pasta and broccoli to the skillet and toss to combine.
Stir in the lemon zest, lemon juice, and Parmesan or nutritional yeast. Add some reserved pasta water if needed to moisten.
Season with salt and pepper to taste.
Serve warm, garnished with chopped fresh parsley.