Vibrant spring pasta with tender broccoli, zesty lemon, and creamy garlic sauce cooked in a single pot for minimal cleanup.
# What You'll 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
→ 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
→ Garnish
13 - Fresh basil or parsley, chopped
# Directions:
01 - Heat olive oil in a large deep skillet or pot over medium heat. Add sliced garlic and finely chopped onion, sauté for 1-2 minutes until fragrant and translucent, taking care not to brown.
02 - Add dried pasta, broccoli florets, vegetable broth, and milk to the pot. Stir thoroughly to combine and bring to a rolling boil.
03 - Reduce heat to a simmer. Cook uncovered, stirring frequently to prevent sticking, for 10-12 minutes until pasta reaches al dente texture and liquid reduces to a silky sauce.
04 - Stir in lemon zest, lemon juice, grated Parmesan cheese, sea salt, black pepper, and red pepper flakes. Adjust seasoning to preference.
05 - Remove from heat and let stand 2-3 minutes to allow the sauce to thicken slightly.
06 - Transfer to serving bowls and garnish with additional Parmesan cheese and fresh herbs as desired. Serve immediately while hot.
