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Penne with broccoli, lemon zest and Parmesan in an ivory bowl

One-Pot Lemon Broccoli Pasta

Penne and small broccoli florets cooked in one pot, finished off the heat with lemon, olive oil and finely grated Parmesan for a light, glossy sauce.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Main Course
Cuisine Italian-inspired
Servings 3 servings

Equipment

  • 1 Wide deep saucepan about 3 litres, with room to stir

Ingredients
  

  • 240 g dry penne
  • 300 g broccoli cut into 2 cm florets
  • 2 cloves garlic thinly sliced
  • 2 tablespoons olive oil
  • 750 ml water plus extra hot water as needed
  • 1/2 teaspoon fine salt plus more to taste
  • 1 teaspoon finely grated lemon zest
  • 2 tablespoons lemon juice
  • 40 g Parmesan finely grated
  • 1/8 teaspoon black pepper

Instructions
 

  • Prepare the ingredients. Cut broccoli into small, similar-sized florets, about 2 cm across. Peel and thinly slice the garlic. Finely grate the Parmesan and zest the lemon before juicing it. Keep the cheese and lemon separate from the cooking ingredients.
    Broccoli florets, sliced garlic, lemon zest and dry penne prepared before cooking
  • Start the pasta. Put penne, garlic, 1 tablespoon olive oil, 750 ml water and 1/2 teaspoon salt in a wide deep saucepan. Bring to a boil, then reduce to a lively simmer. Cook uncovered, stirring every minute or two to prevent sticking. Use the pasta package time as your guide; do not assume all penne cooks at the same rate.
    Penne and sliced garlic simmering in starchy water in a cream saucepan
  • Add the broccoli. When the pasta has about 4 minutes left before its package-directed cooking time, fold in the broccoli. Continue simmering and stirring until the pasta is just tender and the florets can be pierced with a fork. If the pan gets dry before the pasta is cooked, add hot water 60 ml at a time. Leave a few tablespoons of starchy liquid in the pan; do not drain it.
    Small broccoli florets cooking with penne near the end of simmering
  • Finish off the heat. Take the pan off the heat and wait 1 minute. Stir in the remaining tablespoon olive oil, lemon zest and lemon juice. Add finely grated Parmesan in small handfuls, stirring between additions. Loosen with a splash of hot water if needed. Add black pepper, taste before adding more salt, and serve promptly.
    Parmesan and lemon zest being folded into cooked broccoli penne off the heat

Notes

GuessRecipes — https://guessrecipes.com/
Use ordinary wheat penne with an approximate 10–12 minute package cooking time. Pasta brands and pan width change water absorption; add hot water gradually when necessary. Add Parmesan off the heat to reduce clumping. This recipe contains wheat and milk; use vegetarian hard cheese if needed, as traditional Parmesan may contain animal rennet.
Cool leftovers promptly in shallow containers and refrigerate within 2 hours. Keep refrigerated for up to 3 days. Reheat with a splash of water until steaming hot throughout. Freezing is possible for up to 1 month for quality, but broccoli and pasta will soften; thaw in the refrigerator. Recipe guidance is editorial, not claimed as kitchen-tested. Images are generated illustrations. Nutrition has not been calculated.
Keyword one pot lemon broccoli pasta