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One Pot Lemon Broccoli Pasta


  • 2 tablespoons extra-virgin olive oil

  • 1 medium shallot, minced

  • 2 cloves garlic, minced

  • 8 ounces whole-wheat rotini or farfalle pasta

  • 1 ¾ cups water

  • 1 ½ cups low-sodium vegetable broth or chicken broth

  • 1 tablespoon lemon zest

  • ½ teaspoon salt

  • ½ teaspoon ground pepper

  • 1 (10 ounce) package frozen broccoli florets, thawed and coarsely chopped

  • ⅓ cup grated Parmesan cheese

  • 4 teaspoons lemon juice, or more to taste


Instructions Checklist

  • Step 1: Heat oil in a large saucepan over medium heat. Add shallot and cook, stirring, until starting to soften, about 2 minutes. Add garlic and cook, stirring, until fragrant, about 30 seconds. Add pasta, water, broth, lemon zest, salt and pepper. Cover and bring to a boil. Uncover, reduce heat to medium-high and cook, stirring frequently, for 10 minutes. Add broccoli and cook, stirring, until heated through, 2 to 3 minutes. Remove from heat and stir in Parmesan and lemon juice.

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