One-Pot Lemon Broccoli Pasta

Last Tuesday caught me completely unprepared for dinner. I stared into the fridge, found a lonely head of broccoli and a lemon that had seen better days, then remembered reading about this one-pot pasta method somewhere. Ten minutes later, my kitchen smelled like an Italian grandmother's cooking, and I was mentally apologizing to every pot I'd ever scrubbed after making pasta the traditional way.

My sister stayed over last month when she was between apartments, and I made this on her third night. She's the kind of person who orders takeout when she's too tired to chop vegetables, but she watched me dump everything into one pan with genuine skepticism. By the time she was scraping her plate clean, she was already planning which vegetables she'd swap in for her own batch.

Ingredients

• 12 oz dried spaghetti or linguine: Long noodles work beautifully here because they cook evenly in the broth and have enough surface area to grab onto that silky sauce
• 4 cups broccoli florets: Cut them into uniform bite-sized pieces so they finish cooking at the same time as your pasta
• 4 cloves garlic, thinly sliced: Thin slices release flavor more gently than minced garlic, preventing any harsh bitterness in the final dish
• 4 cups vegetable broth or water: Broth adds depth, but water works perfectly fine if that's what you have on hand
• 1/2 cup whole milk or plant-based milk: This creates the creamiest texture without needing any heavy cream
• Zest and juice of 1 large lemon: The zest holds all the fragrant oils, so don't skip it, and add juice gradually to taste
• 1/4 cup freshly grated Parmesan cheese: Pre-grated cheese has anti-caking agents that prevent smooth melting, so buy a wedge and grate it yourself
• 2 tbsp olive oil: A fruity, high-quality olive oil makes a noticeable difference in the final flavor
• 1/2 tsp sea salt, or to taste: Start with less since the broth and Parmesan both contribute saltiness
• 1/4 tsp crushed red pepper flakes: Optional, but that gentle heat balances the bright lemon beautifully

Instructions

Prep ingredients easily by chopping vegetables, slicing meats, and serving dishes neatly during everyday cooking.

Check price on Amazon

Build your flavor foundation:

Heat olive oil in your largest wide pot or deep sauté pan over medium heat, then add sliced garlic and chopped onion if you're using it. Let them sizzle gently for just 1-2 minutes until they're fragrant and translucent, watching carefully so they don't brown and turn bitter.

Add everything at once:

Pour in the dried pasta, broccoli florets, vegetable broth, and milk. Give everything a good stir to distribute the vegetables and prevent the pasta from clumping together, then bring it all to a boil.

Let the magic happen:

Reduce heat to maintain a steady simmer and cook uncovered for 10-12 minutes. Stir frequently with your wooden spoon or tongs, paying attention to the bottom of the pot where starch settles. The pasta should be al dente and most of the liquid should have reduced to a glossy, creamy sauce that clings to the noodles.

Finish with brightness:

Remove from heat and stir in lemon zest, lemon juice, Parmesan cheese, salt, black pepper, and red pepper flakes if using. Let it stand for 2-3 minutes off the heat, during which the sauce will thicken slightly and the flavors will meld together beautifully.

Serve and enjoy:

Dish it up hot, adding extra Parmesan and fresh chopped basil or parsley on top if you're feeling fancy. The pasta will continue absorbing sauce as it sits, so it's best served immediately while that texture is perfect.

Pin it

This recipe saved me during a particularly hectic week when my parents were visiting and I completely forgot to plan dinner. My mom, who's been cooking Italian food for forty years, asked for the recipe before she even finished her first serving, which might be the highest compliment I've ever received in my kitchen.

Making It Your Own

The beauty of this method lies in its flexibility. I've swapped in asparagus during spring peas in summer and cauliflower in fall when broccoli felt out of season. Chickpeas or white beans turn it into a proper protein-heavy meal, especially welcome on those nights when you want something substantial but not heavy.

Getting The Sauce Right

That creamy consistency comes from pasta starch leaching into the cooking liquid, which is why stirring is non-negotiable. The first time I made this, I walked away for a few minutes and came back to a sticky situation on the bottom of my pot. Now I treat stirring as a meditative practice, gently scraping the bottom every couple of minutes.

Perfect Pairings

A crisp white wine like Pinot Grigio cuts through the richness beautifully. I also love this with a simple green salad dressed in nothing but good olive oil and vinegar, letting the pasta be the star. When I want to make it a proper dinner party situation, I'll serve garlic bread on the side, though honestly, this pasta is satisfying enough to stand alone.

• Grate extra Parmesan at the table so people can add more to their liking
• Have a lemon wedge ready for anyone who wants an extra hit of acid
• Keep some red pepper flakes on the table for guests who love heat

Chop vegetables, slice meats, and prep ingredients easily for everyday cooking and homemade recipes.

Check price on Amazon

Pin it

There's something deeply satisfying about a dish that transforms humble ingredients into something that feels luxurious without any fuss. This pasta has become my go-to for busy weeknights when I want dinner to feel like a small celebration instead of just another meal.

Recipe Questions & Answers

→ Can I use fresh pasta instead of dried?

Yes, you can use fresh pasta, but reduce the cooking time to 3-5 minutes since fresh pasta cooks much faster than dried. Add it after the broth comes to a boil and monitor closely to avoid overcooking.

→ What if I don't have vegetable broth?

Water works perfectly as a substitute. You can also use chicken broth for added depth, though it will make the dish non-vegetarian. The pasta and seasonings will flavor the cooking liquid naturally.

→ How do I prevent the pasta from sticking?

Stir frequently—about every 2-3 minutes—while the pasta simmers. This prevents sticking and encourages even cooking. The frequent stirring also helps create the silky sauce as the starch from the pasta releases into the liquid.

→ Can I make this dairy-free?

Absolutely. Substitute the milk with unsweetened plant-based alternatives like almond, oat, or cashew milk, and use dairy-free Parmesan or nutritional yeast for the cheese. The result will be equally creamy and delicious.

→ What vegetables pair well with this dish?

Asparagus, zucchini, snap peas, and spinach are excellent choices. You can also add sun-dried tomatoes or roasted red peppers for extra flavor. Keep pieces bite-sized and adjust cooking times if using vegetables that take longer to soften.

→ How should I store leftovers?

Store cooled portions in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of milk or broth to restore creaminess, as the sauce will thicken upon cooling.