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Easy 20 Minute Lemon-Broccoli Pasta Dinner

This bright and simple lemon-broccoli pasta is a fast, flavorful weeknight dinner made in just 20 minutes. Tender broccoli, garlic, lemon, olive oil, and pasta come together for a satisfying Italian-inspired dish that’s anything but basic.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 2 people
Course: Dinner
Cuisine: Italian
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

  • 12 oz broccoli florets (or 1 head)
  • 1/2 pound short pasta
  • 1/4 cup good olive oil
  • 2 cloves garlic, minced
  • salt and pepper, to taste
  • 1/4 tsp red pepper flakes (or more if desired)
  • 1 tsp lemon zest
  • 1/2 lemon, juiced
  • grated Parmesan cheese, for serving

Equipment

  • large pot
  • strainer
  • large pan
  • zester
  • Knife
  • Cutting Board

Method
 

  1. Bring a large pot of water to a boil. Add 1 tablespoon of salt. Add broccoli florets and cook 2–3 minutes until just tender. Remove broccoli and set aside.
  2. In the same water, cook pasta according to package directions (about 10 minutes). Reserve 1/4 cup pasta water before draining.
  3. Roughly chop broccoli. Heat olive oil in a large pan over medium-high heat. Add garlic and cook 30 seconds until fragrant.
  4. Add broccoli, salt, pepper, red pepper flakes, lemon zest, and lemon juice. Cook 1–2 minutes until heated through.
  5. Add cooked pasta directly into the pan. Top with Parmesan and toss to combine. Add reserved pasta water if sauce needs thinning.
  6. Serve immediately with extra Parmesan if desired.

Notes

You can use frozen broccoli if needed—just thaw first. For a vegan version, skip the Parmesan or use a plant-based alternative. Don’t forget to save some pasta water to help emulsify the sauce!