Light and Healthy Broccoli Pasta

Why You’ll Love This Recipe

This pasta dish is flavorful, fresh, and packed with nutrients. It’s easy to make with just a few ingredients and requires minimal prep. The broccoli provides fiber and antioxidants, while olive oil and garlic give it depth of flavor without heavy cream or cheese. It’s budget-friendly, vegetarian, and can be easily adapted to your dietary needs.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Pasta (penne, spaghetti, or your favorite shape)
• Fresh broccoli florets
• Garlic (minced)
• Olive oil
• Lemon juice (optional, for brightness)
• Red pepper flakes (optional, for heat)
• Salt and pepper
• Grated Parmesan cheese (optional, for topping)

Directions

1. Bring a large pot of salted water to a boil. Add pasta and cook according to package instructions.
2. In the last 3–4 minutes of cooking, add the broccoli florets to the pot with the pasta.
3. Once pasta and broccoli are tender, reserve ½ cup of pasta water and drain the rest.
4. In a large skillet, heat olive oil over medium heat. Add minced garlic and red pepper flakes (if using) and sauté until fragrant, about 1 minute.
5. Add the drained pasta and broccoli to the skillet. Toss to coat in the garlic oil.
6. Add a splash of reserved pasta water to loosen the mixture and help the sauce cling to the pasta.
7. Season with salt, pepper, and a squeeze of lemon juice, if using.
8. Serve warm, topped with grated Parmesan if desired.

Servings and timing

This recipe makes 4 servings.
Preparation time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes

Variations

• Protein Boost: Add grilled chicken, shrimp, or white beans.
• Creamy Twist: Stir in a spoonful of Greek yogurt or light cream cheese for a creamy texture.
• Whole Wheat Pasta: Use whole grain pasta for added fiber.
• Gluten-Free: Substitute with your favorite gluten-free pasta.
• Vegan Version: Skip the Parmesan or use a plant-based alternative.
• Extra Veggies: Add peas, spinach, or zucchini for more color and nutrition.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days.
To reheat, warm gently in a skillet with a splash of water or olive oil to keep it from drying out.
Microwave individual portions for 1–2 minutes, stirring halfway through.

FAQs

Can I use frozen broccoli?

Yes, just add it during the last few minutes of boiling the pasta, as you would with fresh.

What type of pasta works best?

Short pastas like penne or fusilli hold the broccoli well, but spaghetti or linguine are great too.

How can I make this more filling?

Add a protein like chicken, chickpeas, or tofu to make it more satisfying.

Is this dish good cold?

Yes, it can be served as a light pasta salad when chilled.

Can I prepare this ahead of time?

Yes, it stores well and can be made up to a day in advance. Just reheat before serving.

Do I have to use lemon juice?

No, but it adds a nice brightness. You can also use a splash of white wine vinegar.

How do I prevent the garlic from burning?

Cook it on medium or medium-low heat and stir frequently. It only needs about a minute.

What can I use instead of Parmesan?

Nutritional yeast or vegan Parmesan are great dairy-free options.

Can I make this oil-free?

You can sauté garlic in a bit of water or broth, though it will slightly change the flavor.

Will kids enjoy this dish?

Yes, especially if you chop the broccoli finely and add a sprinkle of cheese on top.

Conclusion

Light and Healthy Broccoli Pasta is a quick, nourishing meal that doesn’t sacrifice flavor. With its bright, garlicky taste and satisfying texture, it’s a great way to enjoy your greens and get dinner on the table fast. Whether served as a main dish or a side, this recipe is a staple for wholesome, everyday cooking.

Light and Healthy Broccoli Pasta

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Light and Healthy Broccoli Pasta is a quick, nutritious meal made with tender pasta, fresh broccoli, and a garlic olive oil sauce. It’s simple, satisfying, and perfect for busy weeknights.

• Author: Laura
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 4 servings
• Category: Main Dish
• Method: Stovetop
• Cuisine: Italian-Inspired
• Diet: Vegetarian

Ingredients

1. 12 oz pasta (penne, spaghetti, or preferred shape)
2. 4 cups fresh broccoli florets
3. 3 cloves garlic, minced
4. 2 tablespoons olive oil
5. 1 tablespoon lemon juice (optional)
6. 1/4 teaspoon red pepper flakes (optional)
7. Salt and pepper to taste
8. Grated Parmesan cheese, for topping (optional)

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Instructions

Bring a large pot of salted water to a boil. Add pasta and cook according to package instructions.

1. In the last 3–4 minutes of cooking, add the broccoli florets to the pot with the pasta.
2. Once pasta and broccoli are tender, reserve ½ cup of pasta water and drain the rest.
3. In a large skillet, heat olive oil over medium heat. Add minced garlic and red pepper flakes (if using) and sauté until fragrant, about 1 minute.
4. Add the drained pasta and broccoli to the skillet. Toss to coat in the garlic oil.
5. Add a splash of reserved pasta water to loosen the mixture and help the sauce cling to the pasta.
6. Season with salt, pepper, and a squeeze of lemon juice, if using.
7. Serve warm, topped with grated Parmesan if desired.

Notes

1. Use gluten-free pasta for a gluten-free version.
2. Skip Parmesan or use a vegan alternative for a vegan option.
3. Add chicken, shrimp, or white beans for extra protein.
4. Store leftovers in the fridge for up to 3 days.
5. Reheat gently with a splash of water or olive oil.

Nutrition

• Serving Size: 1 serving
• Calories: 350
• Sugar: 2g
• Sodium: 200mg
• Fat: 10g
• Saturated Fat: 2g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 52g
• Fiber: 5g
• Protein: 10g
• Cholesterol: 2mg