One-Pot Lemon Broccoli Pasta

The first time I made one-pot pasta, I was skeptical. How could everything cook together without becoming a soggy mess? But when I lifted the lid and saw that silky sauce hugging each strand of spaghetti, I was converted. This lemon broccoli version has become my spring go-to when I want something vibrant but don't feel like washing every pot in the kitchen.

Last Tuesday, my neighbor Sarah popped over just as I was taking this off the stove. She ended up staying for dinner and went back for seconds. Now she texts me every time she makes it, usually with some variation she discovered in her own kitchen.

Ingredients

• 12 oz dried spaghetti or linguine: Long strands work best here as they cook evenly in the liquid and create beautiful sauce-clinging surfaces
• 4 cups broccoli florets: Cut them into uniform bite-sized pieces so they finish cooking at the same time as your pasta
• 4 cloves garlic, thinly sliced: Thin slices will mellow and sweeten as they cook, creating a aromatic base rather than harsh bits
• 4 cups vegetable broth: Homemade broth adds depth, but store-bought works perfectly fine in a pinch
• 1/2 cup whole milk or plant milk: This adds just enough creaminess to make the sauce luxurious without being heavy
• Zest and juice of 1 large lemon: The zest provides essential oils that juice alone cannot deliver, so do not skip this step
• 1/4 cup freshly grated Parmesan: Grate it yourself right before adding for the best melt and flavor
• 2 tbsp olive oil: Use a good quality oil here since the flavor comes through in the final dish
• 1/2 tsp sea salt and 1/4 tsp black pepper: Start with less and adjust at the end since the broth contributes saltiness too
• Fresh basil or parsley: A handful of herbs at the end makes the dish look finished and adds a fresh pop

Instructions

Sauté the aromatics:

Heat the olive oil in your largest wide pot over medium heat. Add the sliced garlic, cook for just a minute until you catch that fragrant garlic scent, then immediately move on so it does not brown or become bitter.

Build the base:

Add the pasta, broccoli florets, broth, and milk all at once. Give everything a good stir to separate the pasta strands and distribute the broccoli evenly throughout the pot.

Create the sauce:

Bring the mixture to a boil, then reduce to a steady simmer. Cook uncovered for 10 to 12 minutes, stirring frequently to keep the pasta from sticking. The liquid will reduce and thicken as the pasta releases its starch into the broth.

Add the bright finish:

Remove from heat and stir in the lemon zest, lemon juice, and Parmesan cheese. The residual heat will melt the cheese and help it emulsify into the sauce. Taste and add more salt or pepper if needed.

Let it rest:

Let the pasta sit for 2 to 3 minutes off the heat. This short waiting period allows the sauce to thicken slightly and cling to the pasta rather than sitting in a pool at the bottom of the pot.

Save

This recipe saved me during a particularly chaotic week when I had zero energy for a complicated dinner but still wanted something that felt like a proper meal. Sometimes the simplest dishes end up being the ones we remember most fondly.

Making It Your Own

During summer I swap the broccoli for asparagus and add cherry tomatoes in the last few minutes of cooking. In winter, kale works beautifully and holds up well to the simmering process. The method is forgiving once you understand it.

Getting The Sauce Right

The key is trusting the process. At first it looks like too much liquid, then suddenly it comes together in the final minutes. If you are nervous, set a timer for the minimum cooking time and check the consistency.

Serving Suggestions

A crisp white wine like Pinot Grigio or Sauvignon Blanc pairs perfectly with the bright lemon flavors. A simple green salad with vinaigrette on the side rounds out the meal without competing with the pasta.

• Grate extra Parmesan at the table so everyone can add their preferred amount
• Crusty bread is essential for sopping up any remaining sauce in the bowl
• This pasta tastes even better the next day, if you somehow have leftovers

Save

There is something deeply satisfying about a meal that requires so little effort but delivers such bright, comforting flavors. Enjoy every bite.

Recipe FAQs

→ Can I make this gluten-free?

Yes, simply substitute regular pasta with your favorite gluten-free spaghetti or linguine. The cooking time may vary slightly, so check for doneness a minute or two earlier.

→ What other vegetables work well?

Asparagus, zucchini, or spinach make excellent substitutes or additions. Adjust cooking time accordingly—spinach only needs 1-2 minutes, while asparagus may need slightly longer than broccoli.

→ Can I add protein?

Absolutely. Stir in cooked chickpeas, white beans, or shredded rotisserie chicken during the last few minutes. You can also top with grilled shrimp or pan-seared chicken.

→ How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat with a splash of water or milk to restore the creamy consistency. The pasta will absorb more liquid as it sits.

→ Can I use different pasta shapes?

Yes, short pasta like penne, fusilli, or farfalle work beautifully. Just adjust the cooking time as thinner shapes cook faster than spaghetti.

→ Is this suitable for meal prep?

This pasta holds up well for meal prep and actually tastes better the next day as flavors meld. Portion into individual containers and reheat as needed throughout the week.