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Lemon Garlic Rotini with Fresh Broccoli
Italian

Lemon Garlic Rotini with Fresh Broccoli

A vibrant pasta dish featuring tender broccoli tossed with rotini in a fragrant lemon garlic sauce - ready in just 30 minutes!
Italian

Lemon Garlic Rotini with Fresh Broccoli

A vibrant pasta dish featuring tender broccoli tossed with rotini in a fragrant lemon garlic sauce - ready in just 30 minutes!

30 mins

Prep Time

20 mins

Cook Time

Easy

Level

Serves 6

Servings

30 mins

Prep Time

20 mins

Cook Time

Easy

Level

Serves 6

Servings

There’s something magical about the combination of fresh broccoli, bright lemon, and aromatic garlic that transforms simple rotini pasta into a restaurant-worthy dish. This recipe is perfect for busy weeknights when you want something nutritious and delicious without spending hours in the kitchen. The key is blanching the broccoli first to maintain its vibrant color and crisp-tender texture, then bringing everything together in a silky olive oil-based sauce that coats every spiral of pasta beautifully.

Ingredients

  • chopped fresh broccoli
    1½
    cups
  • uncooked rotini pasta
    1
    (16 ounce) package
  • olive oil
    ½
    cup
  • garlic, chopped
    4
    cloves
  • crushed red pepper flakes
    1
    pinch
  • chicken broth
    1
    cup
  • fresh lemon juice
    ½
    cup
  • salt and ground black pepper
    to taste
  • freshly grated Parmesan cheese
    ¼
    cup

Tips

  1. Make it vegetarian by substituting vegetable broth for chicken broth and ensuring your Parmesan is vegetarian-friendly.

  2. Add protein by stirring in cooked chicken, shrimp, or Italian sausage during the last minute of cooking.

  3. Try different vegetables like asparagus, zucchini, or cherry tomatoes in place of or alongside the broccoli.

  4. For extra richness, finish with a tablespoon of butter along with the Parmesan cheese.

Storage

Store leftovers in the refrigerator for up to 3 days in an airtight container. Reheat gently in a skillet over low heat, adding a splash of broth or water if needed to loosen the pasta. The dish is best served fresh as the pasta can absorb the sauce over time.

Steps:

Blanch the Broccoli
Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Add the chopped broccoli and cook uncovered for 3 minutes until bright green and slightly tender. Using a slotted spoon, remove the broccoli and set aside. Keep the water boiling for the pasta.
Cook the Pasta
Add the rotini pasta to the same boiling water and return to a boil. Cook uncovered, stirring occasionally, until the pasta is al dente (firm to the bite), about 8 minutes. Drain the pasta and set aside.
Prepare the Garlic Oil
Heat olive oil in a large skillet over medium heat. Add the chopped garlic and crushed red pepper flakes, cooking and stirring for 1 minute until fragrant but not browned.
Create the Sauce
Add the blanched broccoli, chicken broth, lemon juice, salt, and black pepper to the skillet. Bring the mixture to a boil, then reduce heat to medium-low and simmer for 5 minutes until the broccoli is tender and the liquid has slightly reduced.
Combine and Finish
Add the drained rotini pasta to the skillet and toss everything together. Cook over low heat for 1 minute to allow the pasta to absorb some of the sauce. Remove from heat and stir in the freshly grated Parmesan cheese until melted and well distributed.

Nutritions

  • Calories

    471 kcal

    Energy

    1970 kJ

    Protein

    12 g

    Fat

    20 g

    Carbohydrates

    61 g

    Fiber

    3 g

    Sugars

    4 g

    Salt

    1.2 g

Recipe Variations

This recipe is easy to adapt to your taste. Try one of the variations below to change the flavor or ingredients.

  1. Make it vegetarian by substituting vegetable broth for chicken broth and ensuring your Parmesan is vegetarian-friendly.

  2. Add protein by stirring in cooked chicken, shrimp, or Italian sausage during the last minute of cooking.

  3. Try different vegetables like asparagus, zucchini, or cherry tomatoes in place of or alongside the broccoli.

  4. For extra richness, finish with a tablespoon of butter along with the Parmesan cheese.

FAQ

Yes, you can use frozen broccoli, but thaw and drain it first. Skip the blanching step and add it directly to the skillet with the sauce ingredients, as frozen broccoli is already partially cooked.
Any short pasta shape that holds sauce well will work great – try penne, fusilli, cavatappi, or rigatoni. The cooking time may vary slightly depending on the pasta shape you choose.
Simply omit the Parmesan cheese or substitute it with nutritional yeast for a similar umami flavor. The dish will still be delicious with just the lemon and garlic flavors.
This dish is best served immediately, but you can prep the ingredients ahead of time. Cook the broccoli and pasta earlier in the day, then quickly reheat everything together in the skillet when ready to serve.