One-Pot Lemon Broccoli Pasta

The first time I made one-pot pasta, I stood there staring at the bubbling pot, half convinced it would turn into a starchy disaster. Instead, I ended up with the creamiest, most cohesive pasta dish I'd ever made, with barely any cleanup afterward. This lemon broccoli version became my spring go-to the moment I discovered how the pasta starch naturally thickens the milk and broth into a silky sauce that clings to every strand.

I served this to my sister during her first week of a new job, when she was too exhausted to even think about cooking complicated meals. She took three bites, put down her fork, and asked for the recipe immediately. Now she makes it every Sunday for easy lunches throughout the week, tweaking the vegetables based on what's in her crisper drawer.

Ingredients

• 12 oz dried spaghetti or linguine: Long noodles work beautifully here, swirling together with the broccoli and catching sauce in every twist
• 4 cups broccoli florets: Cut into uniform bite-sized pieces so they cook evenly and finish at the same time as the pasta
• 4 cloves garlic, thinly sliced: Thin slices release flavor gradually into the cooking liquid rather than burning and turning bitter
• 1 small onion, finely chopped: Optional but adds a subtle sweetness that balances the bright lemon
• 4 cups vegetable broth or water: Broth adds depth, but water works perfectly fine if that is what you have on hand
• 1/2 cup whole milk or plant-based milk: Creates a creamy base without needing any heavy cream
• Zest and juice of 1 large lemon: Both are essential, zest for aromatic brightness and juice for that tangy pop
• 1/4 cup freshly grated Parmesan cheese: Adds umami and helps thicken the final sauce, with extra for serving because everyone wants more
• 2 tbsp olive oil: A fruity extra virgin olive oil adds a lovely finish to the dish
• 1/2 tsp sea salt: Adjust based on whether your broth is salted
• 1/4 tsp black pepper: Freshly ground adds a warm, spicy undertone
• 1/4 tsp crushed red pepper flakes: Optional, but a gentle heat makes the lemon sing
• Fresh basil or parsley, chopped: A handful of herbs at the end makes everything taste restaurant-quality

Instructions

Build your flavor foundation:

Heat olive oil in a large, wide pot over medium heat, adding sliced garlic and onion if you are using it. Sauté just until fragrant and translucent, about 1 to 2 minutes, watching carefully so the garlic does not brown or it will turn bitter.

Bring everything together in one pot:

Add the dried pasta, broccoli florets, vegetable broth, and milk all at once. Stir to combine and bring to a boil, which usually takes about 3 to 4 minutes.

Let the magic happen:

Reduce heat to a simmer and cook uncovered, stirring often to prevent sticking, for 10 to 12 minutes. The pasta should be al dente and most of the liquid should have reduced into a silky, emulsified sauce.

Awaken the flavors:

Stir in the lemon zest and juice, Parmesan cheese, salt, black pepper, and red pepper flakes if you want some gentle heat. Taste and adjust the seasoning until it sings.

Let it rest for perfection:

Remove from heat and let stand for 2 to 3 minutes, during which time the sauce will thicken slightly and cling even better to the noodles.

Serve with love:

Serve hot in shallow bowls, with extra Parmesan and fresh herbs scattered on top so everyone can add as much as they like.

Save

My neighbor texted me at 9 PM on a Tuesday, exhausted and staring at a bare fridge. I walked her through this recipe over the phone, and she called me back twenty minutes later saying it was the best dinner she had made in months. Now it is her emergency meal for nights when cooking feels like too much but takeout is not what she really wants.

Making It Your Own

The beauty of this dish is how it adapts to whatever vegetables are in season or languishing in your crisper drawer. I have used asparagus in spring, zucchini in summer, and even cauliflower in winter, all with equally delicious results. The cooking time might shift slightly depending on the vegetable you choose, so give it a taste test before you declare it done.

The Secret To Perfect Texture

Resist the urge to add more liquid than the recipe calls for, even if it looks like too little at first. The pasta releases starch as it cooks, and that starch combined with the milk and broth creates the creamy sauce naturally. Adding extra liquid will leave you with a soupy mess instead of a velvety, coated pasta dish.

Make Ahead And Storage

This pasta is best enjoyed immediately, when the sauce is at its silkiest and the lemon flavor is brightest. However, leftovers reheat beautifully with a splash of water or milk to loosen the sauce, which will have thickened considerably in the refrigerator. The flavors meld overnight, making it an excellent lunch the next day.

• Store in an airtight container for up to 3 days in the refrigerator
• Reheat gently over medium-low heat, stirring frequently and adding liquid as needed
• Fresh herbs are best added just before serving rather than stored with the leftovers

Save

There is something deeply satisfying about a meal that comes together in one pot but tastes like it required far more effort than it actually did. This pasta has saved me on countless busy weeknights.

Recipe FAQs

→ Can I use fresh pasta instead of dried?

Yes, but reduce the cooking time to 3-5 minutes. Fresh pasta cooks much faster than dried, so check for doneness earlier to avoid overcooking.

→ What can I substitute for the broccoli?

Asparagus, zucchini, spinach, or green beans work beautifully. Keep piece sizes similar for even cooking. Add tender greens in the last 2 minutes to prevent overcooking.

→ How do I make this vegan?

Replace dairy milk with plant-based alternatives like oat or almond milk, and swap Parmesan for nutritional yeast or vegan Parmesan. The lemon and garlic flavors remain just as vibrant.

→ Can I add protein to this dish?

Absolutely. Cooked chickpeas, white beans, or grilled chicken breast work well. Add them when you stir in the lemon and cheese at the end.

→ Why is my sauce too watery?

Continue simmering uncovered and stir frequently—this helps the liquid reduce faster. The sauce thickens as it cools slightly, so let it rest 2-3 minutes before serving.

→ Can I prepare this ahead of time?

Best served fresh, but leftovers keep refrigerated for 2 days. Reheat gently on the stovetop with a splash of broth to restore sauce consistency.