Creamy Broccoli Pasta Recipe

I put a bright lemon cream sauce and freshly grated Parmesan into my Creamy Broccoli Pasta Recipes to create a deceptively simple from scratch pasta that hides an unexpected technique.

I love how this quick creamy broccoli pasta flips the usual into something surprising. I first tasted a version with lemon cream, garlic and Parmesan cheese and was hooked, its bright but not fussy and somehow moreish.

I collect Creamy Broccoli Pasta Recipes so I was curious if this one could actually stand out and it did, bold in flavor but still easy enough for a weeknight. The sauce clings to pasta in a way thats almost unfair, creamy with a zip from lemon and the broccoli bite keeps every forkful interesting.

If you like Meatless Pasta that feels satisfying, this one will make you wanna come back for more.

Ingredients

• Comforting carb base, gives energy and texture, absorbs sauce, choose whole grain for more fiber
• Crunchy, nutrient dense, loaded with vitamin C and fiber, balances richness with bright freshness
• Adds punchy savory depth, small amount packs big flavor and may boost immune health
• Makes the sauce lusciously silky, high in fat and calories so use thoughtfully
• Sharp, salty umami hit, gives cheesy body and melts into sauce for rich finish
• Zest and juice cut through creaminess with bright acid, adds fresh tang and lift
• Layers subtle fruity flavor and helps sauté, healthier fat than butter yet both work

Ingredient Quantities

• 12 oz (340 g) pasta, penne, fusilli or farfalle
• 4 cups broccoli florets, about 300 to 350 g
• 2 tbsp unsalted butter
• 1 tbsp extra virgin olive oil
• 3 cloves garlic, minced
• 1 cup (240 ml) heavy cream
• 1/2 cup (120 ml) whole milk or extra heavy cream
• 1 cup (about 100 g) freshly grated Parmesan cheese
• zest of 1 lemon (about 1 tsp) and 2 tbsp lemon juice
• 1 tsp kosher salt
• about 1 tbsp coarse salt for pasta water
• 1/2 tsp freshly ground black pepper
• 1/4 tsp red pepper flakes (optional)
• 2 tbsp chopped fresh parsley (optional)
• 1/2 to 1 cup reserved pasta cooking water

How to Make this

1. Bring a large pot of water to a rolling boil, add about 1 tablespoon coarse salt, then drop in 12 oz pasta. After the pasta has cooked for 3 to 4 minutes, add 4 cups broccoli florets to the same pot and cook until the pasta is al dente and the broccoli is tender crisp, about 3 to 4 more minutes.

2. Before you drain, scoop out and reserve 1/2 to 1 cup of the starchy pasta water, then drain pasta and broccoli together and set aside.

3. While the pasta is cooking heat a large skillet over medium, add 2 tbsp unsalted butter and 1 tbsp olive oil until the butter is melted and foamy.

4. Add 3 cloves minced garlic and sauté about 30 to 45 seconds just until fragrant, dont let it brown or it will taste bitter.

5. Pour in 1 cup heavy cream and 1/2 cup whole milk, bring to a gentle simmer and let it thicken a little for 2 to 3 minutes, stirring and scraping any browned bits from the pan.

6. Remove the skillet from the heat, then stir in 1 cup freshly grated Parmesan a little at a time until smooth, add the zest of 1 lemon (zest before you juice it) and 2 tbsp lemon juice, 1 tsp kosher salt, 1/2 tsp freshly ground black pepper and 1/4 tsp red pepper flakes if you like heat. Taste and adjust seasoning.

7. Add the drained pasta and broccoli to the skillet and toss to coat, adding the reserved pasta water a few tablespoons at a time until the sauce is silky and coats the pasta (use 1/2 to 1 cup depending on how loose you want it).

8. Warm everything together over low heat for a minute so the flavors meld, then finish with 2 tbsp chopped fresh parsley and extra Parmesan if you want. Serve right away, it’s best eaten hot.

Equipment Needed

1. Large pot (6 to 8 qt) for boiling pasta and broccoli
2. Colander to drain pasta and reserve cooking water
3. Large skillet (10 to 12 inch) for the cream sauce
4. Tongs or a pasta fork for tossing and serving
5. Wooden spoon or silicone spatula for stirring and scraping the pan
6. Microplane or fine grater for lemon zest and freshly grated Parmesan
7. Chef’s knife and cutting board for the broccoli and lemon
8. Measuring cups and spoons plus a liquid measuring cup for cream and reserved pasta water

FAQ

Creamy Broccoli Pasta Recipe Substitutions and Variations

• Heavy cream: swap for half and half if you want a lighter sauce, or use full fat coconut milk for dairy free, or thin plain Greek yogurt with a splash of pasta water and stir in off the heat so it doesn’t curdle.
• Parmesan cheese: sub with Pecorino Romano for a sharper salty kick, Grana Padano for a very similar milder flavor, or nutritional yeast if you need a vegan option.
• Pasta (penne, fusilli, farfalle): any short ridged pasta like rigatoni or ziti works, long pasta like spaghetti or linguine is fine too, or use gluten free pasta (chickpea or brown rice) if required.
• Broccoli florets: swap with cauliflower for almost the same texture, asparagus cut into bite size pieces, or baby spinach tossed in at the end for a quick leafy green version.

Pro Tips

– Save more pasta water than you think, and add it a few tablespoons at a time. The starchy water is what makes the sauce silky, not just extra cream, so go slow until it coats the pasta the way you like it.

– Dont overcook the broccoli. If you want bright green, pull it out a little earlier and plunge it into cold water for a minute, then toss back in at the end to heat through so it stays crisp and pretty.

– Grate your Parmesan fresh and let the skillet cool off the heat before you add it. Pre-grated stuff and high heat both make the sauce grainy, fresh cheese melts smoother and tastes way better.

– Taste and tweak at the end. Lemon zest gives aroma, juice gives bite so add juice slowly, and add salt last if you used salty cheese. If the sauce still seems thin, a pat of butter stirred in off the heat will make it richer and glossy.