Spring-inspired pasta with broccoli, lemon, and garlic cream sauce cooked in a single pot for minimal cleanup.
# What You Need:
→ Pasta & Vegetables
01 - 12 oz dried spaghetti or linguine
02 - 4 cups broccoli florets, cut into bite-sized pieces
03 - 4 cloves garlic, thinly sliced
04 - 1 small onion, finely chopped (optional)
→ Liquids
05 - 4 cups vegetable broth or water
06 - 1/2 cup whole milk or plant-based milk
→ Flavorings
07 - Zest and juice of 1 large lemon
08 - 1/4 cup freshly grated Parmesan cheese, plus more for serving
09 - 2 tablespoons olive oil
10 - 1/2 teaspoon sea salt, or to taste
11 - 1/4 teaspoon black pepper
12 - 1/4 teaspoon crushed red pepper flakes (optional)
→ Garnish
13 - Fresh basil or parsley, chopped (optional)
# Steps:
01 - Heat olive oil in a large wide pot or deep sauté pan over medium heat. Add garlic and onion if using, sauté for 1-2 minutes until fragrant and translucent, but not browned.
02 - Add dried pasta, broccoli florets, vegetable broth, and milk to the pot. Stir to combine and bring to a boil.
03 - Reduce heat to a simmer. Cook uncovered, stirring often to prevent sticking, for 10-12 minutes until pasta is al dente and most of the liquid has reduced to a silky sauce.
04 - Stir in lemon zest and juice, Parmesan cheese, salt, black pepper, and crushed red pepper flakes if using. Adjust seasoning to taste.
05 - Remove from heat and let stand 2-3 minutes for the sauce to thicken slightly.
06 - Serve hot, garnished with extra Parmesan and fresh herbs if desired.
