Go Back
+ servings
Print Recipe
4.77 from 13 votes

Broccoli Pasta

Recipe from Two Peas and Their Pod

This creamy, cheesy broccoli pasta takes less than 30 minutes to make and is a family favorite! Perfect for an easy weeknight meal!
Prep Time5 minutes
Cook Time20 minutes
Total Time25 minutes
Course: Main Course, Pasta
Cuisine: American, Italian
Keyword: broccoli, pasta
Servings: 6
Calories: 542kcal


For the Panko Topping:

  • 2 tablespoons salted butter
  • 1/2 cup panko

For the Pasta:


  • First make the toasted panko topping. In a small skillet, melt the butter over medium heat. Add the panko and cook, stirring occasionally, until toasted. Remove from heat and set aside.
  • Boil a large pot of water and salt generously. Cook the pasta until al dente, according to package instructions. Add the broccoli the last 2 to 3 minutes of cooking time and cook until tender. Drain the pasta and broccoli and set aside.
  • Meanwhile, in a large pot, melt the butter and add the shallot and garlic. Cook for 1 minute. Whisk in the flour. Slowly pour in the broth, whisking continuously so the flour doesn’t clump up.
  • Stir in the heavy cream, Italian seasoning, crushed red pepper flakes, and lemon zest. On medium-low, bring the sauce to a simmer and then stir in the Parmesan cheese. When the cheese is melted, stir in the lemon juice.
  • Add the pasta and broccoli, stir until well coated. Remove the pan from the heat and season with salt and pepper, to taste.
  • Spoon the pasta onto plates or bowls and top with toasted panko topping and extra Parmesan cheese, if desired. Serve immediately.


Calories: 542kcal | Carbohydrates: 57g | Protein: 16g | Fat: 24g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Cholesterol: 79mg | Sodium: 582mg | Potassium: 432mg | Fiber: 4g | Sugar: 5g | Vitamin A: 1450IU | Vitamin C: 57mg | Calcium: 235mg | Iron: 2mg