This pasta is one of those dishes I reach for when I want something comforting but fresh at the same time. The lemon and garlic brighten up the creamy sauce, while the roasted broccoli adds a nice little bite and texture.
The Story Behind This Recipe
I’ve always enjoyed pasta that feels a bit lighter, especially after a day full of heavier meals. This creamy lemon garlic pasta came about because I had just roasted a bunch of broccoli leftover from a weekend market haul and wanted to use it up in a way that felt satisfying.
Roasting the broccoli changes everything – it’s not just a side, it kind of steals the show here. The slightly charred edges bring a depth that pairs really well with the tangy lemon sauce. I usually toss the broccoli in some olive oil, salt, and pepper before roasting at a high temperature till it’s tender but still crunchy on the edges.
For the sauce, I go simple with garlic sautéed gently in butter and a touch of cream, then finish it off with fresh lemon juice and zest. It’s creamy and zesty without being heavy. I like to reserve some pasta water to loosen it up just the right amount and help the sauce cling naturally to the noodles.
This meal is pretty straightforward and doesn’t take long, so it’s been a regular on weeknights. Sometimes I add a sprinkle of parmesan on top or fresh parsley to finish. Whenever I make it for friends, they often comment on the brightness of the sauce — it’s a happy change from the usual tomato or heavy cream sauces.
You can easily swap out the broccoli for cauliflower or even asparagus if you have those around. It’s a dish that’s flexible and forgiving, which I appreciate on busy days. Plus, it feels like a little treat without too much fuss.
Cuisine: Italian
Course: Dinner
Servings: 4
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes
Ingredients
- 12 oz (340 g) pasta (linguine or spaghetti work well)
- 1 large head of broccoli, cut into florets
- 3 tbsp olive oil
- Salt and black pepper, to taste
- 3 tbsp unsalted butter
- 4 garlic cloves, minced
- 1 cup heavy cream
- Zest and juice of 1 lemon
- 1/2 cup grated Parmesan cheese, plus extra for serving
- Fresh parsley, chopped (optional)
- Reserved pasta cooking water
Instructions
- Step 1. Preheat the oven to 425°F (220°C). Toss broccoli florets with 2 tablespoons olive oil, salt, and pepper on a baking sheet. Roast for 15-20 minutes until tender and slightly browned at the edges.
- Step 2. Meanwhile, cook the pasta in salted boiling water according to package instructions until al dente. Reserve 1 cup of pasta water, then drain pasta.
- Step 3. In a large skillet, melt butter over medium heat. Add minced garlic and sauté gently until fragrant, about 1-2 minutes. Avoid browning the garlic.
- Step 4. Stir in heavy cream and lemon zest, simmer for 2-3 minutes until slightly thickened.
- Step 5. Add lemon juice, Parmesan cheese, and a few tablespoons of reserved pasta water to the skillet. Stir to create a smooth sauce, adding more pasta water as needed to reach desired consistency.
- Step 6. Add drained pasta and roasted broccoli to the skillet, tossing to coat evenly with the sauce. Season with salt and pepper to taste.
- Step 7. Remove from heat, sprinkle chopped parsley over the top if using, and serve with extra Parmesan on the side.
Tips for Success
- Roast broccoli at a high temperature to get a nice caramelization and crunch.
- Reserve pasta water to loosen the sauce perfectly; it helps it stick to the noodles smoothly.
- Use fresh lemon zest and juice for the best bright flavor—it really makes a difference.
- Don’t overcook the garlic in the sauce; keep it soft and fragrant without browning.
- If you want a lighter dish, you can swap the heavy cream for half-and-half or a mixture of milk and cream.
Variations & Substitutions
- Swap broccoli for roasted cauliflower or asparagus for a different veggie twist.
- Add grilled chicken or sautéed shrimp for a protein boost.
- Use gluten-free pasta if you need to avoid gluten.
- Stir in a handful of toasted pine nuts or walnuts for extra texture.
- For extra herbiness, add fresh basil or thyme along with the parsley.
