Light and Healthy Broccoli Pasta

This Light and Healthy Broccoli Pasta is my go-to when I want a simple, satisfying meal that’s both comforting and good for me. With tender broccoli, perfectly cooked pasta, and a light sauce made with olive oil, garlic, and a touch of Parmesan, it’s a fresh, vibrant dish I can feel great about eating any day of the week.

Why You’ll Love This Recipe

I love this recipe because it proves that healthy meals don’t have to be bland. It’s full of flavor, incredibly easy to prepare, and comes together in less than 30 minutes. I get a perfect balance of carbs and greens in one dish, and I can always add a protein boost like grilled chicken or chickpeas if I want. It’s simple, fresh, and always leaves me feeling nourished.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Pasta (whole wheat, regular, or gluten-free)

• Fresh broccoli florets

• Garlic, minced

• Olive oil

• Lemon juice

• Red pepper flakes (optional)

• Grated Parmesan cheese

• Salt

• Black pepper

• Reserved pasta water

directions

1. I bring a large pot of salted water to a boil and cook the pasta according to package instructions. About 3 minutes before it’s done, I toss in the broccoli florets to cook along with it.

2. While that’s cooking, I heat olive oil in a skillet over medium heat and sauté the garlic until fragrant, being careful not to let it burn.

3. I reserve about 1/2 cup of the pasta water before draining the pasta and broccoli.

4. I add the drained pasta and broccoli to the skillet with the garlic oil, tossing to coat everything well.

5. I stir in lemon juice, salt, pepper, and red pepper flakes if I’m using them.

6. If the pasta seems dry, I add a bit of the reserved pasta water until it reaches the consistency I like.

7. I sprinkle Parmesan cheese on top, give it one last toss, and serve it warm.

Servings and timing

This recipe makes about 4 servings. Prep takes around 10 minutes and cooking time is about 15 minutes, so it’s ready in under 30 minutes.

Variations

Sometimes I mix in cooked chickpeas, grilled chicken, or sautéed shrimp for extra protein. I’ve also added spinach or cherry tomatoes for extra color and flavor. If I want a creamier version, I stir in a spoonful of ricotta or a dollop of Greek yogurt. For a vegan version, I skip the cheese or use a plant-based alternative.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. When I reheat it, I use a skillet with a splash of water or broth to loosen it up and avoid drying it out. The microwave works too, but I always stir halfway through to heat it evenly.

FAQs

Can I use frozen broccoli?

Yes, frozen broccoli works just fine. I add it during the last few minutes of pasta cooking just like I would with fresh broccoli.

What type of pasta works best?

I usually use spaghetti, penne, or fusilli, but any short or long pasta will work well with this recipe.

How do I make it vegan?

I simply leave out the Parmesan or use a vegan cheese substitute. The garlic, lemon, and olive oil still give it great flavor.

Can I add protein to this dish?

Definitely. I often add grilled chicken, sautéed tofu, or canned beans like cannellini or chickpeas to make it more filling.

What if I don’t have lemon juice?

A splash of vinegar like white wine or apple cider vinegar works in a pinch to add brightness and balance.

Conclusion

This Light and Healthy Broccoli Pasta is a quick, fresh, and flavorful way to enjoy a well-rounded meal. It’s proof that healthy eating doesn’t have to be complicated or boring. I keep this recipe in my weekly rotation because it’s endlessly adaptable, super satisfying, and always hits the spot.