Name: Recipe "Broccoli Pasta"
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Ingredients: 2 tbsp salted butter; 0.5 cup panko; 12 oz pasta; 4 cup broccoli florets (chopped); 2 tbsp salted butter; 1 shallot (diced); 5 cloves garlic (minced); 2 tbsp flour; 1 cup vegetable broth; 1 cup heavy cream; 0.5 tsp italian seasoning; 0.25 tsp crushed red pepper; 1 tsp lemon zest; 1 cup parmesan cheese (freshly grated); 1 tbsp lemon juice; to taste salt and pepper

More ways to enjoy Dinner: Sausage and Peppers with Zucchini Noodles, Pesto Havarti Mac and Cheese, or Brown Butter Brussels Sprouts Pasta with Hazelnuts.

Why This Creamy Broccoli Pasta Is a Weeknight Winner

I first made this creamy broccoli pasta for a weeknight dinner, and it quickly became a regular request. The Parmesan sauce is rich and tangy from lemon, with a subtle kick from red pepper flakes, and the buttery panko topping adds a satisfying crunch. It comes together in under 30 minutes, making it my favorite quick dinner when I want something comforting but don’t have all evening.

Top Reasons to Love This Broccoli Pasta Recipe

It takes just 25 minutes from start to finish, perfect for busy evenings.
The creamy Parmesan sauce is flavored with garlic, lemon, and a pinch of red pepper for a subtle kick.
The buttery panko topping adds a crispy contrast that makes this pasta feel special.

Key Ingredients for Creamy Broccoli Pasta

Broccoli: Fresh florets provide the best texture and flavor. Frozen works in a pinch; add directly to the pasta water without thawing. Look for bright green, firm stalks.
Parmesan cheese: Freshly grated melts smoothly and tastes much better than pre-shredded. Buy a block and grate it yourself, it’s worth the extra minute.
Panko: These Japanese breadcrumbs give a light, extra-crunchy topping. Regular breadcrumbs can be substituted but won’t be as crisp.

Essential Kitchen Tools for Broccoli Pasta

A large pot for boiling pasta
A small skillet for toasting panko
A large pot or Dutch oven for the cream sauce
A whisk to keep the sauce smooth
A microplane or box grater for fresh Parmesan

Tips for Perfect Broccoli Pasta Every Time

To save time, cook the broccoli right in the pasta water during the last few minutes of boiling, it comes out perfectly tender without dirtying another pan. When making the panko topping, keep an eye on it; it toasts quickly and can burn if left unattended. Stir it frequently until golden. Finally, stir in the lemon juice off the heat so its bright flavor doesn’t cook away.

Broccoli Pasta Variations to Try

If you want to add protein, stir in cooked cubed chicken, Italian sausage, or a can of drained white beans. For a vegetable swap, try cauliflower instead of broccoli. You can also bulk it up with mushrooms, spinach, or sun-dried tomatoes. To keep it vegetarian, use vegetable broth; chicken broth works too.

What to Serve with Broccoli Pasta

This pasta is hearty enough on its own, but it pairs beautifully with a simple green salad dressed with lemon vinaigrette. For a heartier meal, serve it alongside garlic bread or roasted chicken thighs. A glass of crisp white wine wouldn’t hurt either.

How to Store Leftover Broccoli Pasta

Leftover broccoli pasta keeps well in the fridge for up to 4 days. The sauce will thicken as it sits, so stir in a tablespoon of milk or broth when reheating to bring back its creamy texture.

Can You Freeze Broccoli Pasta?

This pasta freezes well for up to 3 months. Let it cool completely, then transfer to a freezer-safe container. When you’re ready to eat, thaw in the refrigerator overnight and reheat on the stovetop with a splash of broth. Note that the panko topping will soften, so it’s best to make fresh panko when serving after freezing.

Best Ways to Reheat Broccoli Pasta

For the best texture, reheat leftover broccoli pasta on the stovetop over medium-low heat. Add a splash of milk or broth and stir until warmed through. The microwave works in a pinch, but you may need to stir halfway and add liquid to keep the sauce creamy.

Broccoli Pasta Frequently Asked Questions

Can I use frozen broccoli?

Yes, add frozen broccoli directly to the pasta water during the last 3 minutes of cooking, no need to thaw first. It will cook perfectly tender.

Can I use milk instead of heavy cream?

Heavy cream gives the sauce its richness. You can substitute half-and-half, but the sauce will be thinner. Full-fat coconut milk also works for a dairy-free option.

Can I make this gluten-free?

Yes, use gluten-free pasta and replace the flour with a gluten-free all-purpose blend or cornstarch. Also choose gluten-free panko or crushed rice crackers.

Why did my sauce turn out lumpy?

Lumps usually form when flour is added too quickly or not whisked enough. Make sure to whisk continuously while pouring in the broth, and cook the flour mixture for a minute before adding liquid.

Can I skip the shallot?

Yes, you can substitute with a small yellow onion or even increase the garlic. The shallot adds mild sweetness, but the recipe will still be delicious without it.

Recipe

Broccoli Pasta

This creamy, cheesy broccoli pasta takes less than 30 minutes to make and is a family favorite! Perfect for an easy weeknight meal!

easyVegetarian

5 min

Prep Time

20 min

Cook Time

25 min

Total Time

Servings

Dinner

Course

American, Italian

Cuisine

651 kcal

Calories

Ingredients

Servings

2 tbsp salted butter
0.5 cup panko
12 oz pasta
4 cup broccoli florets, chopped
2 tbsp salted butter
1 shallot, diced
5 cloves garlic, minced
2 tbsp flour

1 cup vegetable broth
1 cup heavy cream
0.5 tsp italian seasoning
0.25 tsp crushed red pepper
1 tsp lemon zest
1 cup parmesan cheese, freshly grated
1 tbsp lemon juice
to taste salt and pepper

Instructions

1
First make the toasted panko topping. In a small skillet, melt the butter over medium heat. Add the panko and cook, stirring occasionally, until toasted. Remove from heat and set aside.
2
Boil a large pot of water and salt generously. Cook the pasta until al dente, according to package instructions. Add the broccoli the last 2 to 3 minutes of cooking time and cook until tender. Drain the pasta and broccoli and set aside.

3
Meanwhile, in a large pot, melt the butter and add the shallot and garlic. Cook for 1 minute. Whisk in the

Nutrition (per serving)

651kcal

Calorie breakdown

Protein17%114 kcal

Fat47%313 kcal

Carbohydrates36%240 kcal

How this was calculated — 15 of 16 ingredients matched

salted butterButter, salted215 kcal

pastaPasta, whole grain, 51% whole wheat, remaining unenriched semolina, dry1232 kcal

broccoli floretsBroccoli, raw307 kcal

salted butterButter, salted215 kcal

shallotShallots, raw1 kcal

garlicGarlic, raw37 kcal

flourFlour, whole wheat, unenriched111 kcal

vegetable brothSoup, SWANSON, vegetable broth14 kcal

heavy creamCream, fluid, heavy whipping816 kcal

italian seasoningSeasoning mix, dry, taco, original8 kcal

crushed red pepperPeppers, sweet, red, raw0 kcal

lemon zestLemon peel, raw2 kcal

parmesan cheeseCheese, parmesan, hard941 kcal

lemon juiceLemon juice, raw3 kcal

salt and pepperPeppers, sweet, red, cooked, boiled, drained, with salt0 kcal

Serving size ≈ 360 g · 6 servings

Nutrition information is automatically calculated from USDA FoodData Central, so should only be used as an approximation. Actual values may vary depending on the ingredients, brands, and preparation methods used.

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Keyword: family-friendly, quick, Skillet, vegetarian

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