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Lemon Broccoli Pasta

Scott Duncan, ©2013
Free up some time in your weeknight by whipping up this quick and effortless meal
Prep Time 3 mins
Cook Time 15 mins
Total Time 18 mins
Course Entree
Servings 4


  • 1 lb. penne pasta
  • 12 oz. broccoli florets washed and cut
  • 3 T olive oil
  • 3 T butter
  • 4 garlic cloves crushed and finely chopped
  • 1/4 t crushed red pepper flakes
  • 2 lemons zested and juiced
  • 1/4 C grated parmesan cheese
  • lemon slices for garnish if desired


  • Add pasta to a large pot of boiling, salted water. Cook according to package directions.
  • While still cool, add olive oil, butter, red pepper flakes, and lemon zest to a large sauté pan.
  • Place sauté pan over very low heat, allowing butter to melt and lemon zest to infuse the olive oil mixture.
  • Approximately 4 minutes before pasta is cooked, add broccoli florets to boiling pasta pot. Cook broccoli and pasta together until pasta is al dente.
  • At the same time, increase heat under sauté pan to medium high
  • Add garlic to olive oil and sauté for 2 or 3 minutes.
  • Add lemon juice to finish the sauce.
  • Drain pasta and broccoli, then add to both to the sauce.
  • Remove from heat.
  • Toss with parmesan cheese and lemon slices (if desired).