Pasta with Broccoli


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Pasta with broccoli in a lemon garlic sauce. A light, summery pasta dish.


  • 2 cups of dried pasta – I used fusilli
  • 3 cups of broccoli florets – cut into small pieces that match the pasta size
  • 1 veggie bouillon cube
  • 2 tbs olive oil
  • 2 cloves of garlic – peeled and put through a press.
  • Red pepper flakes – to taste
  • 8 twists of black pepper
  • ½ lemon – juiced
  • 8 kalamata olives – minced
  • 1 handful of walnuts
  • ½ cup parmesan cheese
  • 2 tbs parsley – minced


  1. Place a large pot on the stove and bring to a boil.
  2. While water is coming to a boil, prep all your ingredients so they are ready to use.
  3. Once water is boiling, add pasta and veggie bouillon cube. My pasta took a total of 7 minutes to cook. So I let the pasta cook for 2 minutes and then added the broccoli to the same pot. The broccoli only needs a total of 5 minutes to cook.
  4. While pasta and broccoli are cooking, add 2 tbs olive oil to a small saucepan and turn the heat on to medium high. After 30 seconds, add minced garlic, red pepper to taste and 8 twists of black pepper. Cook for 30 seconds, stirring or swirling constantly so garlic doesn’t burn. Add 1 small ladle of pasta water to olive oil and garlic mixture in the saucepan and cook over medium high heat until reduced by half – about 1 minute. Remove from heat and stir in lemon juice. Set aside.
  5. Drain pasta and broccoli. Add back in to the pot you were using or to a separate bowl. Add half the parmesan cheese and stir. Add minced olives, walnuts, lemon garlic sauce and remaining parmesan cheese and stir to combine.
  6. Stir in minced parsley and serve.