Bursting with fresh, bright flavor, this Lemon Broccoli Pasta is one of our absolute favorite fast meals. It’s ready in less than 20 minutes, you can use fresh or frozen broccoli, and it’s perfect for little kids and us adults.
I’ve been on a mission to create a stable of recipes that are seriously fast, so that I have easy homemade options for my own family and to share with yours for those days when cooking is the last thing we want to do. I started with my Rice Noodle Soup, did Chicken and Stars Soup, then Cauliflower Mac and Cheese, and now this lemony pasta as a go-to fast weeknight meal.
I love this recipe because it takes just about 20 minutes, we only use one pot, and the flavor is so bright and fresh. It’s been a perfect vegetarian meal for my family—well, I sometimes make chicken nuggets to go with it—and I sometimes even make it for myself for lunch when the mood strikes.
Table of Contents
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Ingredients You Need
Here’s a look at what you need to have on hand in order to make this lemon broccoli pasta recipe to share with your family.
- Broccoli florets: You can cut broccoli off of a full head, use a bag of florets, or use frozen broccoli. They all work similarly.
- Stelline pasta (or star pasta or orzo): I prefer a small shape of pasta here so it’s easy to eat this meal with a spoon, with some pasta and some broccoli in each bite. You can of course use a larger shape of pasta if that’s what you have or prefer.
- Butter: Unsalted butter adds richness and flavor in the mix with the rest of the ingredients in this pasta recipe.
- Fresh lemon zest: Fresh lemon zest adds a bright lemon note without overpowering the pasta. I grate mine on a microplane to remove just the yellow, and not the white, part of the peel.
- Parmesan cheese: A finish of Parmesan cheese adds pleasant saltiness and flavor. You can use Pecorino Romano if that’s a less expensive option, too.
Step-by-Step Instructions
Here’s a look at the basic process involved in making this lemon broccoli pasta recipe so you know what to expect. Scroll down to the end of the post for the full amounts and timing to make the recipe.
- Bring a large pot of salted water to a boil over high heat.
- Add the broccoli and cook until the stalks are tender when poked with a knife. Transfer broccoli to a bowl using a slotted spoon. Mince with kitchen scissors.
- Add the pasta to the broccoli cooking water and cook according to package directions. Drain.
- Return the pasta to the pot with the broccoli. Add the butter, Parmesan, and lemon. Stir to combine well. Serve topped with additional Parmesan cheese, if desired.
Frequently Asked Questions
Sure, you can saute minced garlic in olive oil and stir it into the final recipe.
You can use a small shape like penne, rotini, farfalle, pastina, or any other option you like.
Add a little heavy cream, more pasta cooking water, chicken broth, or vegetable broth to make more of a light cream sauce.
How to Store
Store leftover lemon broccoli pasta in an airtight container in the fridge for up to 5 days. Warm in a heat-safe bowl in the microwave for 30-60 seconds, stirring halfway through, to warm.
Best Tips for Success
- Sub in gluten-free orzo or other pasta as needed.
- Use nutritional yeast in place of the Parmesan and olive oil in place of the butter to make this dairy-free.
- Add white beans, peas, diced chicken, or shrimp to the pasta if desired.
- Look for stelline or orzo at your supermarket, or you can shop for it online. (Any shape works with this recipe, though we prefer small shapes so the broccoli and pasta is the same size for easy eating with a spoon. Ditalini or mini shells work too.)
- If you have more broccoli to use, try my one-pot Broccoli Mac and Cheese, Broccoli and Cheese Pinwheels, and my easy Egg Bake with broccoli.
Related Recipes
I’d love to hear your feedback on this post, so please rate and comment below!
Quick Lemon Broccoli Pasta
Ingredients
- 2 cups broccoli florets (fresh or frozen)
- 8 ounces stelline pasta (or star pasta or orzo)
- 2 tablespoons unsalted butter
- 2 tablespoons fresh lemon zest (from 1 medium lemon)
- ¼ cup grated Parmesan cheese
- additional Parmesan cheese, salt, and/or pepper (optional to taste)
Instructions
- Bring a large pot of salted water to a boil over high heat.
- Add the broccoli and cook for 4 minutes, or until the stalks are tender when poked with a knife. Transfer broccoli to a bowl using a slotted spoon. Mince with kitchen scissors.
- Add the pasta to the broccoli cooking water and cook according to package directions. Drain.
- Return the pasta to the pot with the broccoli. Add the butter, Parmesan, and lemon. Stir to combine well. Serve topped with additional Parmesan cheese, if desired and add salt and pepper to taste if desired.
Equipment
Notes
- Store leftovers in an airtight container in the fridge for up to 5 days. Warm in a heat-safe bowl in the microwave for 30-60 seconds, stirring halfway through, to warm.
- Sub in gluten-free orzo or other pasta as needed.
- Use nutritional yeast in place of the Parmesan and olive oil in place of the butter to make this dairy-free.
- Add white beans, peas, diced chicken, or shrimp to the pasta if desired.
- Look for stelline or orzo at your supermarket, or you can shop for it online. (Any shape works with this recipe, though we prefer small shapes so the broccoli and pasta is the same size for easy eating with a spoon.)
Nutrition
This post was first published April 2023.
Came to your site for some clarification as I believe I am making the same recipe from “Dinnertime SOS” with the Lemon-Broccoli Orzo, but the instructions are not lining up exactly. Do you find it’s better to cook the pasta in the broccoli water, or to add the broccoli to the pasta water with 4 minutes remaining? Also, the cookbook recommends reserving 1/2 cup of cooking water, but I’m not seeing that step here. Is it best to just reserve some in case the dish needs it? Thanks!
Hi- You can do it either way but adding the broccoli to the end of the cooking time is likely simplest. And reserve a little water in case it needs it, but it may not.
Yum! Made it with orzo- So easy and delicious!
Delicious, comforting, easy to throw together on a weeknight, lots of leftovers for the week ahead… what’s not to like?! Definitely gonna be on repeat in this household.
This was really good and super easy to make especially since you only use one pan! The lemon zest makes it so tasty! 🙂
Do you think this would freeze well? I often make your cauliflower mac and cheese recipe for my grandson (he loves it), and it freezes well. I was wondering if you think this would do the same.
I’m so glad about the mac and cheese! I don’t know that this would be my first choice for freezing as it’s possible the broccoli could get a little mushy from cooking, then freezing, and heating but it might work!
Just made this with gnocchi and it was delicious! Came together really easily even with a baby crawling around my feet. I can’t wait to try it with real pasta for my 5yo.
I’m so glad to hear it and I hope they enjoyed it!
This is so fabulous! My preschooler actually ate some! And the adults enjoyed too! Thank you Amy, as usual, for saving dinner!
Hooray!
This was a hit! Both my toddler and my broccoli hating mother enjoyed this! Plus, it was quick and easy.