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A vibrant bowl of Healthy Broccoli Pasta is presented on a table, garnished with fresh herbs and a sprinkle of cheese.

Creamy Healthy Broccoli Pasta Ready in 35 Minutes

This vibrant and wholesome Healthy Lemon Garlic Broccoli Pasta combines al dente whole wheat pasta with tender-crisp broccoli florets, sautéed garlic, a hint of red pepper, and bright lemon zest and juice. It's a quick, nutritious, and incredibly flavorful weeknight meal.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Italian-American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

For the Pasta & Broccoli
  • 12 oz Whole Wheat Spaghetti or linguine
  • 1 large head Broccoli cut into bite-sized florets (about 4-5 cups)
  • 1 tsp Salt for pasta water
For the Sauce
  • 3 tbsp Extra Virgin Olive Oil
  • 4-5 cloves Garlic thinly sliced
  • 1/2 tsp Red Pepper Flakes adjust to taste
  • 1/2 cup Vegetable Broth or reserved pasta water
  • 1 tbsp Lemon Zest from 1 organic lemon
  • 2 tbsp Lemon Juice freshly squeezed (about 1 organic lemon)
  • 1/4 cup Nutritional Yeast optional, for cheesy flavor
  • 1/2 tsp Salt or to taste
  • 1/4 tsp Black Pepper freshly ground, or to taste

Equipment

  • Large Pot
  • Large Skillet
  • Cutting board
  • Chef's knife

Method
 

Prep & Cook Pasta
  1. Bring a large pot of generously salted water to a rolling boil. Add the whole wheat spaghetti and cook according to package directions until al dente.
  2. About 3 minutes before the pasta is done, add the broccoli florets to the boiling pasta water. Cook until the broccoli is tender-crisp and bright green.
  3. Before draining, reserve 1 cup of the starchy pasta water. Drain the pasta and broccoli well and set aside.
Prepare the Sauce
  1. While the pasta cooks, heat the olive oil in a large skillet or wide pan over medium-low heat. Add the thinly sliced garlic and red pepper flakes. Sauté gently for 2-3 minutes until the garlic is fragrant and lightly golden, being careful not to burn it.
  2. Pour in the vegetable broth (or reserved pasta water) and bring to a gentle simmer. Cook for 1 minute, scraping up any browned bits from the bottom of the pan.
Combine & Finish
  1. Add the drained pasta and broccoli to the skillet with the garlic sauce. Toss to combine thoroughly.
  2. Stir in the lemon zest, fresh lemon juice, nutritional yeast (if using), salt, and black pepper. Toss again to ensure everything is evenly coated. If the pasta seems too dry, add a tablespoon or two of the reserved pasta water until it reaches your desired consistency.
  3. Serve immediately.

Notes

*Reserved Pasta Water:* Don't skip reserving the pasta water! Its starch helps create a silky sauce that clings to the pasta. *Broccoli Doneness:* For best results, ensure your broccoli is tender-crisp, not mushy. It should still have a slight bite. *Variations:* For added protein, stir in cooked chickpeas, white beans, or grilled chicken at the end. A sprinkle of toasted pine nuts or a handful of fresh basil or parsley also makes a great addition. If not strictly vegan, a dash of grated Parmesan cheese is delicious.