Broccoli Spaghetti is a creamy, flavorful pasta dish made with tender broccoli, fresh garlic, Parmesan cheese, and a hint of lemon zest. Ready in just 30 minutes, this easy broccoli spaghetti recipe is perfect for busy weeknights when you want a satisfying homemade dinner using everyday ingredients.
What makes this recipe special is its simple garlic-Parmesan sauce. Instead of relying on heavy cream, the sauce uses whole milk, butter, olive oil, and grated Parmesan to coat the pasta. Red pepper flakes add a little warmth, while lemon zest brings a fresh, bright flavor that complements the broccoli.
Start by melting butter with olive oil in a large, heavy pot over medium-low heat. Add sliced and crushed garlic along with the red pepper flakes, cooking gently until fragrant.
Next, add the sliced onion and broccoli florets. Season with salt and black pepper, then cook for three to four minutes until the onion becomes translucent and the broccoli is tender but still firm. Stir in the lemon zest.
Add whole milk and garlic powder, then simmer for approximately five minutes. Meanwhile, cook eight ounces of spaghetti until two to three minutes short of the package’s recommended cooking time. Reserve half a cup of pasta water before draining.
A large stainless steel pasta pot on Amazon makes it easy to prepare spaghetti and other family-sized pasta dishes.
Transfer the pasta into the broccoli and milk mixture. Add Parmesan cheese and a little reserved pasta water, then toss over high heat briefly until the spaghetti is al dente and coated with sauce.
Serve immediately with freshly cracked black pepper and additional Parmesan.
For more easy pasta dinners, try our Spaghetti Aglio e Olio or Pasta Primavera.
This creamy Broccoli Spaghetti combines simple preparation, fresh vegetables, and comforting pasta into a delicious meal the whole family can enjoy.
Serve this with some homemade broiled Cheesy Garlic Bread, homemade Ciabatta Bread or some crusty French Bread. Add in a simple garden fresh salad and what a exquisite meal.
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Broccoli Spaghetti
- Total Time: :30
- Yield: 4 1x
Ingredients
- 8 ounces dried pasta, like spaghetti
- 1 tablespoon unsalted butter
- 1 tablespoon extra-virgin olive oil
- 4 cloves garlic, half sliced and half crushed
- 1 teaspoon red pepper flakes
- 1 medium-sized onion, sliced
- 2 cups broccoli florets
- 1 teaspoon lemon zest
- 2 cups whole milk
- 1/4 cup grated Parmesan cheese
- 1/2 teaspoon kosher salt
- 1 pinch freshly cracked black pepper
- 1/2 teaspoon garlic powder
Instructions
- Melt butter and olive oil in a large heavy pot over medium-low heat. When butter is melt, add sliced and crushed garlic and red pepper flakes until they are fragrant. Stir occasionally to make sure garlic and red pepper flakes don’t get burnt.
- Once they are fragrant, add sliced onion and broccoli florets. Season them with salt and pepper. Toss everything until onions are translucent and florets are tender but still firm, for 3-4 minutes. Add lemon zest at the end and quickly toss everything again until it’s fragrant.
- Add whole milk to the pot with salt and garlic powder and let it simmer over medium heat for 5 minutes.
- Meanwhile, cook pasta, occasionally stirring, until very al dente (2–3 minutes less than package directions). Reserve 1/2 cup of pasta water.
- Using tongs, add pasta to milk broth. Cook everything over high heat and bring everything together with pasta water and Parmesan for a minute, or until the pasta is cooked when you taste, “al dente” if you can.
- Serve pasta with freshly cracked black pepper and more grated Parmesan cheese.
Notes
- Pro tip: don’t overcook your broccoli – not only does the texture become soft and bland but it loses nutritional value.
- Prep Time: :10
- Cook Time: :20
- Category: Main
- Method: Stove Top
Yes. The published recipe introduction specifically mentions frozen broccoli as an option. It may require slightly longer cooking than fresh broccoli.
Yes. Although the recipe uses spaghetti, linguine, fettuccine, or other pasta shapes can work. Adjust cooking time according to the package.
No. The published recipe uses whole milk, Parmesan, butter, and pasta water to create its sauce.
Sauté the florets until tender but still firm, then finish them briefly in the sauce. Avoid prolonged cooking.