This easy broccoli pasta dinner cooks up in minutes and is bursting with flavor! Made with tender broccoli florets and penne in a light lemon olive oil sauce. So simple, but so scrumptious, and perfect for a weeknight!
- 10 ounces dried penne pasta
- 4 cups broccoli florets (1 large or 2 small crowns)
- ⅓ cup olive oil
- 4 garlic cloves, minced
- 2 tablespoons lemon juice
- ¼ cup nutritional yeast flakes (optional)
- 1 teaspoon lemon zest
- 1 teaspoon salt, or to taste
- ½ teaspoon red pepper flakes, or to taste
- Black pepper to taste
- ¼ cup chopped fresh parsley or basil
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Bring a large pot of salted water to a boil.
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Add the pasta and cook it according to the package directions, setting the timer for your pasta to cook to al dente.
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When the pasta has 30 seconds of cook time remaining, stir in the broccoli.
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Cook the pasta and broccoli until the timer goes off (the broccoli should have turned bright green — if not, give it a few more seconds), then drain them together into a colander. Rinse briefly with cool water.
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Coat the bottom of a large skillet with olive oil and place it over medium heat.
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When the oil is hot, add the garlic and sauté it until very fragrant, about 1 minute.
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Stir in the pasta and broccoli. Toss well to coat with olive oil, and cook for 1-2 minutes, until heated throughout.
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Remove the skillet from heat and stir in the lemon juice, nutritional yeast, lemon zest, salt, red pepper flakes and pepper. Taste-test and adjust any seasonings to your liking.
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Sprinkle with parsley or basil.
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Divide onto plates and serve.