Name: Light and Healthy Broccoli Pasta
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Italian-Inspired
Ingredients: 8 oz whole wheat or chickpea pasta (penne or spaghetti); 3 cups broccoli florets, chopped small; 2 tablespoons extra virgin olive oil; 3 garlic cloves, minced; 1/4 teaspoon red pepper flakes (optional); Juice and zest of 1 lemon; Salt and pepper to taste; 2 tablespoons grated Parmesan cheese (optional); Fresh basil or parsley for garnish (optional)

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Why You’ll Love This Recipe

I love how this recipe delivers full flavor with minimal ingredients. The broccoli adds a fresh, slightly crunchy bite, while the olive oil and garlic coat the pasta in a light, aromatic sauce. It’s easy on the stomach and super adaptable—whether I want a vegetarian main or a clean side dish. Plus, it comes together fast, making it ideal for busy weeknights.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Pasta (whole wheat or regular, depending on preference)
Fresh broccoli florets
Olive oil
Garlic, minced
Red pepper flakes (optional)
Fresh lemon juice
Grated Parmesan cheese
Salt and black pepper

Directions

I bring a large pot of salted water to a boil and cook the pasta until al dente.
A few minutes before the pasta is done, I add the broccoli florets to the pot to blanch them slightly.
I drain everything and reserve a bit of the pasta water.
In a large skillet, I sauté garlic in olive oil until fragrant, then toss in the drained pasta and broccoli.
I add a splash of the reserved pasta water to loosen it up, along with lemon juice, salt, and pepper.
I finish with a sprinkle of Parmesan and, if I want a kick, red pepper flakes.

Servings and timing

This recipe serves 4 and takes about 25 minutes total—15 minutes for prep and 10 minutes for cooking.

Variations

When I want extra protein, I mix in grilled chicken, chickpeas, or even shrimp. I sometimes swap the Parmesan for nutritional yeast for a dairy-free version. Adding spinach, zucchini, or cherry tomatoes gives it even more color and nutrients. Whole wheat or chickpea pasta works great for a fiber or protein boost.

Storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm it in a skillet with a splash of water or olive oil to bring back the sauciness. I avoid the microwave if I want to keep the texture of the pasta and broccoli just right.

FAQs

Can I use frozen broccoli for this recipe?

Yes, I can use frozen broccoli—just steam or sauté it separately and add it in when combining with the pasta.

What pasta shape works best?

I prefer short pasta like penne or fusilli because it holds the sauce and broccoli bits better, but spaghetti or linguine also works.

Is this dish vegan?

It can be! I skip the Parmesan or use a plant-based alternative to make it fully vegan.

How do I make the sauce creamier?

I add a spoonful of Greek yogurt or a splash of milk to the skillet for a light, creamy touch without heavy cream.

Can I serve this cold?

Definitely. It makes a great chilled pasta salad—just toss with a little extra olive oil and lemon juice before serving.

Conclusion

This Light and Healthy Broccoli Pasta is a staple in my kitchen when I want something wholesome, easy, and full of fresh flavor. It’s satisfying enough to stand alone and versatile enough to serve alongside proteins or salads. I always feel good after eating it, and I keep coming back to it for its simplicity and taste.