Name: Light and Healthy Broccoli Pasta
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Italian-Inspired
Ingredients: 12 oz whole wheat or gluten-free pasta; 1 large head of broccoli, chopped into florets; 3 tablespoons olive oil; 4 cloves garlic, minced; 1/4 teaspoon red pepper flakes (optional); Juice of 1 lemon; Salt and pepper, to taste; 1/4 cup grated Parmesan or nutritional yeast (optional for vegan version); 2 tablespoons chopped fresh parsley

A vibrant, nourishing pasta dish that comes together in under 30 minutes, this Light and Healthy Broccoli Pasta is my go-to when I want something comforting yet fresh. With simple ingredients like garlic, olive oil, lemon juice, and broccoli, it’s a satisfying weeknight dinner that doesn’t weigh me down. It’s also easy to adapt for gluten-free, dairy-free, or vegan preferences.

Why You’ll Love This Recipe

I love how this pasta checks all the boxes: it’s quick, wholesome, flavorful, and super versatile. The tender broccoli adds body and nutrition, while the garlicky olive oil and bright lemon bring the whole dish to life. I can whip this up with pantry staples, and the one-pot nature makes cleanup a breeze. Whether I’m cooking for myself or serving guests, this recipe always delivers.

Ingredients

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

12 oz whole wheat or gluten-free pasta

1 large head of broccoli, chopped into florets

3 tablespoons olive oil

4 cloves garlic, minced

1/4 teaspoon red pepper flakes (optional)

Juice of 1 lemon

Salt and pepper, to taste

1/4 cup grated Parmesan or nutritional yeast (optional for vegan version)

2 tablespoons chopped fresh parsley

Directions

I start by bringing a large pot of salted water to a boil. Once it’s ready, I add the pasta and cook it according to the package instructions.

In the final 3 minutes of pasta cooking, I toss in the broccoli florets to cook until just tender.

Meanwhile, I heat olive oil in a large skillet over medium heat. I sauté the garlic and red pepper flakes (if I’m using them) for about 1–2 minutes until fragrant, making sure not to let the garlic burn.

After draining the pasta and broccoli, I reserve 1/2 cup of the pasta water in case the dish needs moisture.

I then add the drained pasta and broccoli to the skillet and toss everything in the garlic oil until well coated.

I stir in lemon juice, adjust the salt and pepper, and use a splash of the reserved pasta water if it needs loosening up.

Off the heat, I sprinkle on Parmesan or nutritional yeast and fresh parsley just before serving.

Servings and timing

Servings: 4

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Calories: Approximately 340 kcal per serving

Variations

Vegan Version: I swap Parmesan with nutritional yeast or a dairy-free cheese alternative.

Protein Boost: Sometimes I add chickpeas or grilled tofu for a plant-based protein hit.

Different Veggies: I like mixing in sautéed mushrooms, spinach, or zucchini when I have them.

Spicy Kick: When I want more heat, I increase the red pepper flakes or add a pinch of cayenne.

Pasta Swaps: I use lentil pasta or quinoa pasta for a gluten-free and higher-protein option.

Storage/Reheating

I store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I add a splash of water or olive oil and warm it on the stovetop or microwave until heated through. The broccoli may soften more upon reheating, but the flavors deepen nicely.

Related Recipes:

Chicken Broccoli Pasta Salad

FAQs

What type of pasta works best for this recipe?

I usually use whole wheat pasta, but gluten-free options like brown rice, lentil, or quinoa pasta work great too. Short shapes like penne, rotini, or shells hold the sauce well.

Can I make this dish completely vegan?

Yes, I do it all the time. I replace the Parmesan with nutritional yeast or skip it altogether for a lighter version.

How do I avoid overcooking the broccoli?

I add it during the last 3 minutes of pasta boiling. That timing gives it just the right tender-crisp texture without making it mushy.

Can I prepare this ahead of time?

I can cook the pasta and broccoli ahead, then quickly reheat everything with the garlic oil and lemon juice just before serving. It’s best fresh but still good as leftovers.

What can I use instead of lemon juice?

If I’m out of lemons, a splash of white wine vinegar or even a dash of balsamic vinegar works as a tangy replacement.

Conclusion

This Light and Healthy Broccoli Pasta is one of those recipes I come back to again and again. It’s simple, flexible, and packed with flavor—perfect for when I need a quick meal that still feels nourishing. Whether I make it vegan, spicy, or load it with extra veggies, it always hits the spot.

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