A very close friend of mine gave me this recipe, and I tweaked it a bit to make it super simple!
Pasta is already delicious, but when it’s creamy, garlicky, and made with wholesome broccoli, it becomes a go-to weekday dinner that feels indulgent but is secretly nutritious.
This easy healthy broccoli pasta is exactly that.
Think of perfectly al dente pasta shells cradling a velvety green sauce made from steamed broccoli, garlic, olive oil, lemon, and parmesan.
The broccoli flavor isn’t overpowering; instead, it blends into something that feels rich and creamy, but without any actual cream.
It’s done in just 25 minutes, comes together in a blender, and hits all the right notes: cozy, filling, and light enough to not put you in a food coma afterward.
My partner currently loves this for lunch.
Let’s get into it!
Please note that this post includes affiliate links. If you purchase anything through a link, I make a commission at no extra cost to you.
A few tips:
• Use high-quality extra virgin olive oil for better depth of flavor – try this one from Amazon
• Grate your own parmesan instead of using pre-shredded – a good microplane grater works wonders
• Add 1 tablespoon of butter for richness right before serving
• Stir in a spoon of ricotta for a creamier sauce
• For a little protein, top with a soft-boiled egg or stir in shredded rotisserie chicken
Easy Healthy Broccoli Pasta
Course: Lunch, DinnerDifficulty: Easy4
servings10
minutes15
minutesIngredients
2 heaping cups broccoli florets (fresh or frozen)
2 garlic cloves
2 tablespoons extra virgin olive oil
1 tablespoon fresh lemon juice
½ cup grated parmesan cheese
2 tablespoons reserved pasta water
Salt and pepper, to taste
8 oz pasta shells or fusilli
Optional: red pepper flakes, toasted pine nuts, or extra parmesan for topping
Directions
- Bring a large pot of salted water to a boil and cook the pasta according to the package instructions. In the last 2-3 minutes of the pasta’s cook time, toss in the broccoli florets directly into the pot. Once the pasta is al dente and the broccoli is fork-tender, drain everything and reserve about ½ cup of the starchy pasta water for the sauce.
- Transfer the drained broccoli to a blender or food processor. Add the garlic cloves, olive oil, lemon juice, parmesan cheese, and a couple of tablespoons of the reserved pasta water. Blend until smooth and creamy. If it’s too thick, add more pasta water a spoonful at a time until the texture is spreadable and saucy.
- Add the hot pasta back to the pot and pour the broccoli sauce on top. Toss everything together until the pasta is well coated. Taste and season with salt, pepper, and extra parmesan if desired. Serve warm with a sprinkle of red pepper flakes or toasted pine nuts for added texture.
- This has become one of my favorite lunch recipes.
Variations & Substitutions
Swap parmesan for nutritional yeast to make it vegan
Use whole wheat pasta, chickpea pasta, or gluten-free pasta depending on your dietary preference
Instead of broccoli, try roasted cauliflower or spinach for a different green twist
For more heat, blend in a small chili or a pinch of cayenne with the sauce
Add in sautéed mushrooms or peas for extra veggie goodness
It’s the kind of recipe you’ll want to bookmark and keep coming back to, especially on cold nights when you just want something hearty and homemade without hovering over a stove.
It’s easy, it’s forgiving, and it’s downright delicious.
