This creamy lemon broccoli pasta is a regular in my weeknight rotation. The bright lemon and tender broccoli make the dish feel fresh, while the creamy sauce brings everything together. I love how the aroma of garlic and zest fills the kitchen as it cooks.

It’s a go-to for me because it comes together quickly and uses ingredients I usually have on hand. The sauce coats the pasta perfectly, and the broccoli adds just the right amount of bite. I often serve this as a main for a light dinner, but it also works well as a side with grilled chicken or fish.

The balance of creamy and tangy flavors is what keeps this recipe in my repertoire. I find it’s a comforting option that doesn’t feel heavy, and it reheats well for lunch the next day. When I want something satisfying but not fussy, this is what I make.

Quick Facts

Why You’ll Love It

This pasta is a great way to bring together simple ingredients for a flavorful, comforting meal. The creamy sauce is brightened by lemon, and broccoli adds color and texture. It’s perfect for busy nights and feels special without extra effort.

• Quick and easy—ready in under 30 minutes
• Uses pantry staples and fresh broccoli
• Creamy without feeling heavy
• Bright lemon flavor balances richness
• Kid-friendly and great for leftovers

Ingredients

You’ll need basic pasta, fresh broccoli, and a few dairy staples to make this dish. Lemon and garlic are key for flavor, and a bit of Parmesan ties it all together. If you don’t have fresh broccoli, frozen works in a pinch.

• 12 oz (340g) pasta (penne, fusilli, or spaghetti)
• 1 large head broccoli (about 12 oz), cut into small florets
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• Zest of 1 lemon
• 2 tbsp fresh lemon juice (about 1 lemon)
• 1/2 tsp salt, plus more for pasta water
• 1/4 tsp black pepper
• 1/4 tsp crushed red pepper flakes (optional)
• 2 tbsp chopped fresh parsley (optional, for garnish)

Step-by-Step Instructions

This recipe comes together in one pot and one pan. Cook the pasta and broccoli together, then toss with a quick stovetop sauce. Be sure to reserve some pasta water to help the sauce cling to the noodles.

1. Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions.
2. When the pasta has 3 minutes left, add the broccoli florets to the pot. Cook until pasta is al dente and broccoli is just tender.
3. Reserve 1 cup of pasta water, then drain the pasta and broccoli.
4. While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the garlic and sauté for 1 minute until fragrant.
5. Pour in the heavy cream and bring to a gentle simmer. Stir in the lemon zest and juice, salt, black pepper, and red pepper flakes if using.
6. Add the drained pasta and broccoli to the skillet. Toss to coat, adding reserved pasta water as needed to loosen the sauce.
7. Stir in the Parmesan cheese until melted and the sauce is creamy. Taste and adjust seasoning.
8. Serve hot, garnished with parsley and extra Parmesan if desired.

Chef Tips

A few small tweaks can make this recipe even smoother. Don’t overcook the broccoli—it should stay bright green and slightly crisp. Reserving pasta water is key for a silky sauce.

• Cut broccoli into small, even pieces for quick cooking
• Use freshly grated Parmesan for best melting
• Add lemon juice off the heat to keep flavors fresh
• Adjust sauce thickness with pasta water
• Finish with extra lemon zest for brightness

Substitutions

This recipe is flexible if you need to swap ingredients. The creamy base and lemon work with many vegetables and pastas. Here’s how to adjust for what you have on hand.

• Use frozen broccoli—add directly to boiling pasta
• Substitute half-and-half for heavy cream for a lighter sauce
• Try pecorino instead of Parmesan
• Swap in spinach or asparagus for broccoli
• Use gluten-free pasta if needed
• Add cooked chicken or shrimp for protein

Storage & Reheating

Leftovers keep well and make a great lunch. Store in an airtight container in the fridge. The sauce may thicken, but it loosens easily when reheated.

• Refrigerate leftovers up to 3 days
• Reheat gently on the stove or microwave, adding a splash of milk or water
• Stir well to restore creaminess
• Not recommended for freezing (sauce may separate)

Perfect Pairings

I like to pair this pasta with something light and crisp to balance the creaminess. It works well with simple sides or a glass of wine. Here are a few options to round out your meal.

• Crisp green salad with vinaigrette
• Grilled or roasted chicken breast
• Dry white wine (Sauvignon Blanc or Pinot Grigio)
• Garlic bread or toasted baguette

FAQs

Here are answers to some common questions about making creamy lemon broccoli pasta. These tips should help you get the best results every time.

Nutritional Note

Nutrition will vary by ingredients and portion, but each serving is moderately rich in carbs and contains dairy. For lighter results, use half-and-half and less cheese.