One-Pot Lemon Broccoli Pasta (Printable Version)

Silky lemon-garlic pasta with tender broccoli, all cooked in one pot for effortless cleanup.

# What You Need:

→ Pasta & Vegetables

01 - 12 oz dried spaghetti or linguine
02 - 4 cups broccoli florets, cut into bite-sized pieces
03 - 4 cloves garlic, thinly sliced
04 - 1 small onion, finely chopped

→ Liquids

05 - 4 cups vegetable broth or water
06 - 1/2 cup whole milk or plant-based milk

→ Flavorings

07 - Zest and juice of 1 large lemon
08 - 1/4 cup freshly grated Parmesan cheese
09 - 2 tbsp olive oil
10 - 1/2 tsp sea salt
11 - 1/4 tsp black pepper
12 - 1/4 tsp crushed red pepper flakes

→ Garnish

13 - Fresh basil or parsley, chopped

# Directions:

01 - Heat olive oil in a large, wide pot over medium heat. Add sliced garlic and chopped onion, sauté for 1–2 minutes until fragrant and translucent, taking care not to brown the garlic.
02 - Add dried spaghetti, broccoli florets, vegetable broth, and milk to the pot. Stir thoroughly to combine all ingredients and bring the mixture to a boil.
03 - Reduce heat to maintain a gentle simmer. Cook uncovered for 10–12 minutes, stirring frequently to prevent sticking, until pasta reaches al dente texture and most liquid has reduced to a silky, emulsified sauce.
04 - Stir in lemon zest, lemon juice, Parmesan cheese, sea salt, black pepper, and red pepper flakes. Taste and adjust seasoning as needed.
05 - Remove from heat and let stand for 2–3 minutes, allowing the sauce to thicken slightly. Serve hot, garnished with additional Parmesan and fresh herbs if desired.

# Expert Tips:

01 -
  • The sauce creates itself while the pasta cooks, almost like magic but better because you can eat it
  • Clean-up takes literally three minutes, leaving more time for the important things in life
  • Bright lemon and tender broccoli make this taste like spring regardless of what month it actually is
02 -
  • Resist the urge to add more liquid—what looks like too little initially becomes exactly enough as the pasta releases starch
  • Stir more often than you think you need to, especially toward the end when the sauce thickens
  • The pasta continues absorbing liquid after you remove it from heat, so take it off the stove while it still looks slightly loose
03 -
  • Use the widest pot you own so the pasta cooks evenly instead of clumping together
  • Grate your lemon zest before juicing—it's nearly impossible to zest a squeezed lemon
  • If the sauce looks too thick before serving, add hot water one tablespoon at a time
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