Dinner · OUBELLA KITCHEN

Lemon Broccoli Pasta with Parmesan

Name: Lemon Broccoli Pasta with Parmesan
Yield: 4 servings
Ingredients: 12 oz dried penne (340 g); 1 lb broccoli, cut into small florets (450 g); 3 tbsp olive oil; 3 garlic cloves, minced; 1 lemon, finely grated zest and 2 tbsp juice; ½ cup finely grated Parmesan (45 g); ½ tsp kosher salt, plus salt for pasta water; ¼ tsp black pepper; 1 cup reserved pasta cooking water, used as needed

Lemon broccoli pasta uses a single pot for the pasta and vegetables, followed by a quick toss in a skillet. Olive oil, starchy cooking water, and Parmesan create a light coating without cream. Lemon zest adds citrus aroma, while a measured amount of juice keeps the seasoning easy to adjust.

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About 30 min · 4 servings

Serving idea for Lemon Broccoli Pasta with Parmesan — Serving idea · AI illustration

Cut the broccoli to match the pasta

Small florets cook more evenly during the last few minutes of the pasta's cooking time. Aim for pieces about 1 inch wide. Peel and thinly slice tender stems if you want to include them, keeping the total broccoli weight the same. Large, thick pieces need more time and may leave the pasta waiting.

Check the package before starting: short pasta shapes have different cooking times. Add the broccoli according to the remaining time, rather than following a fixed schedule for the entire pot.

Save the water before draining

The cloudy cooking water helps the oil and cheese coat the pasta. Scoop it into a heatproof cup before taking the pot to the sink. Start with a small amount; you can loosen the sauce later, but removing excess water is harder.

Ingredients for Lemon Broccoli Pasta with Parmesan — Ingredients · AI illustration

Preparation for Lemon Broccoli Pasta with Parmesan — Preparation · AI illustration

Keep the cheese off direct heat

Very hot pans can make finely grated Parmesan gather into clumps. Take the skillet off the burner and add the cheese in several small additions while tossing. If it tightens, add a spoonful of warm pasta water. A coarse shred melts less evenly than a fine grate.

Serving and storing

Serve as a vegetable-centered dinner or alongside a simple salad. Refrigerate leftovers in a shallow covered container within 2 hours, or 1 hour above 90°F. Keep the refrigerator at 40°F or colder and use within 3–4 days. Reheat to 165°F with a splash of water; broccoli will soften further.

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