Ingredients
Pasta & Vegetables
- 350g / 12 oz dried short pasta (small shells recommended)
- 2 large broccoli heads, chopped into small florets
Sauce & Seasoning
- 1 cup shredded cheese (your choice, for example mozzarella or cheddar)
- 2 tsp lemon zest
- 2 tbsp lemon juice (or more to taste)
- 5 tbsp extra virgin olive oil
- 1/3 cup finely grated Parmesan cheese
- 2 garlic cloves, minced
- 1 tsp mixed dried herbs (or fresh if available)
- 1/2 tsp red pepper flakes (adjust to spice preference)
- 1 tsp sugar
- 3/4 tsp salt
- 1/2 tsp freshly ground black pepper
To Serve
- Additional Parmesan cheese as desired
Instructions
- Cook pasta: Boil a large pot of water seasoned with 2 tsp salt. Add the dried pasta and cook according to package directions.
- Chop broccoli: While pasta is cooking, chop the broccoli into small florets.
- Cook broccoli: Add broccoli florets to the boiling pasta water 1-2 minutes before the pasta finishes cooking so they become tender but still crisp.
- Prepare sauce ingredients in jar: Meanwhile, combine lemon zest, lemon juice, olive oil, minced garlic, mixed herbs, red pepper flakes, sugar, salt, pepper, shredded cheese, and Parmesan into a jar with a lid.
- Reserve pasta water: Just before draining the pasta and broccoli, scoop out 1 cup of the starchy cooking water and set aside.
- Drain pasta and return to pot: Drain the pasta and broccoli, then return everything to the same pot and turn off the heat.
- Add pasta water to sauce: Pour 1/2 cup of the reserved pasta water into the sauce jar, secure the lid, and shake well to combine into a smooth sauce.
- Add sauce and cheese to pasta: Pour the sauce from the jar into the pot with the pasta and broccoli. Stir vigorously to evenly coat everything. Add more pasta water if needed to loosen the sauce.
- Adjust seasoning and serve: Taste and add more salt, pepper, or lemon juice if desired. Serve immediately with extra Parmesan cheese sprinkled on top.
Notes
- For a spicy kick, increase the amount of red pepper flakes to your preference.
- Use fresh herbs if available for a brighter flavor.
- The reserved pasta water helps create a creamy sauce by binding the ingredients together.
- This recipe works well with any short pasta shape such as shells, penne, or fusilli.
- Leftovers can be stored in the fridge for up to 2 days but are best eaten fresh.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian