Creamy Broccoli Pasta
This creamy broccoli pasta recipe makes a delicious and comforting meatless meal that comes together quickly!
Perfect for a busy weeknight, this quick, easy yet satisfying recipe for creamy broccoli pasta with lemon, adapted from Two Peas & Their Pod, was a big hit with my family. I loved the fresh pop of flavor from the fresh lemon juice & zest, and the crisp-tender broccoli and rigatoni pasta were delicious in the creamy sauce. This easy vegetarian pasta recipe paired nicely with crusty bread and an ultimate chopped kale Caesar salad.
Creamy Broccoli Pasta
- 6 oz pasta
- 2 cups broccoli florets, chopped
- 1 tbsp salted butter
- ½ small shallot, minced
- ¼ tsp Italian seasoning
- Pinch of crushed red pepper, to taste
- 3 cloves garlic, minced
- 1 tbsp flour
- ½ cup vegetable or chicken broth
- ½ cup heavy cream
- ½ tsp lemon zest
- ½ cup freshly grated Parmesan cheese, plus more for serving
- ½ tbsp fresh lemon juice
- Sea salt and freshly cracked black pepper, to taste
How to Make Creamy Broccoli Pasta:
Cook the pasta until al dente in a large pot of well-salted boiling water, according to package instructions.
Add the broccoli florets for the last 1-2 minutes of cooking time, and cook until crisp-tender. Drain the pasta and broccoli and set aside.
Meanwhile, melt the butter in a large skillet over medium-high heat. Add the shallot, Italian seasoning, and crushed red pepper flakes, and cook, stirring often, for 1 minute.
Add the garlic and flour and cook, stirring constantly, for 1 minute.
Slowly, continuously, whisk in the broth.
Stir in the heavy cream and lemon zest, reduce heat to medium-low, bring the sauce to a simmer, and then whisk in the Parmesan cheese.
Once the cheese is melted, whisk in the lemon juice. Taste and season with sea salt and freshly cracked black pepper.
Add the al dente pasta and broccoli to the sauce, and stir until well coated.
Remove the skillet from the heat. Taste and re-season if needed.
Serve immediately with lots of fresh Parmesan on the side. Enjoy.
Equipment
Ingredients
- 6 oz pasta
- 2 cups broccoli florets chopped
- 1 tbsp salted butter
- ½ small shallot minced
- ¼ tsp Italian seasoning
- Pinch of crushed red pepper to taste
- 3 cloves garlic minced
- 1 tbsp flour
- ½ cup vegetable or chicken broth
- ½ cup heavy cream
- ½ tsp lemon zest
- ½ cup freshly grated Parmesan cheese plus more for serving
- ½ tbsp fresh lemon juice
- Sea salt and freshly cracked black pepper to taste
Instructions
- Cook the pasta until al dente in a large pot of well-salted boiling water, according to package instructions.
- Add the broccoli florets for the last 1-2 minutes of cooking time, and cook until crisp-tender. Drain the pasta and broccoli and set aside.
- Meanwhile, melt the butter in a large skillet over medium-high heat. Add the shallot, Italian seasoning, and crushed red pepper flakes, and cook, stirring often, for 1 minute.
- Add the garlic and flour and cook, stirring constantly, for 1 minute.
- Slowly, continuously, whisk in the broth.
- Stir in the heavy cream and lemon zest, reduce heat to medium-low, bring the sauce to a simmer, and then whisk in the Parmesan cheese.
- Once the cheese is melted, whisk in the lemon juice. Taste and season with sea salt and freshly cracked black pepper.
- Add the al dente pasta and broccoli to the sauce, and stir until well coated.
- Remove the skillet from the heat. Taste and re-season if needed.
- Serve immediately with lots of fresh Parmesan on the side. Enjoy.
So cheesy and tempting!
I love pasta dishes like this!