How do you make Creamy Broccoli Pesto Pasta: 5 Reasons to Love It?

Creamy Broccoli Pesto Pasta: 5 Reasons to Love It is made by following the step-by-step instructions on this page. Each step is numbered and tested multiple times in a home kitchen for reliable results.

How many servings does Creamy Broccoli Pesto Pasta: 5 Reasons to Love It make?

This recipe makes 1 servings. You can easily double or halve the recipe by adjusting the ingredient amounts proportionally.

How do you store leftover Creamy Broccoli Pesto Pasta: 5 Reasons to Love It?

Store leftovers in an airtight container in the refrigerator for up to 3-4 days. For longer storage, most components can be frozen for up to 3 months. Reheat gently to maintain the best texture and flavor.

What substitutions can I make for Creamy Broccoli Pesto Pasta: 5 Reasons to Love It?

Common substitutions are listed in the recipe notes section. You can adapt most ingredients based on dietary preferences or what you have available. The tested variations section on this page covers the most popular swaps.

Creamy Broccoli Pesto Pasta: 5 Reasons to Love It

Name: Creamy Broccoli Pesto Pasta: 5 Reasons to Love It
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Italian
Ingredients: 1 heaping cup very small broccoli florets (approximately 2.4 ounces); 1/2 cup fresh basil or parsley leaves; 1/3 cup extra-virgin olive oil; 1/4 cup grated Parmesan cheese (plus more for serving, or 1 tablespoon nutritional yeast); 2 tablespoons fresh lemon juice; 1 teaspoon finely grated lemon zest; 2 garlic cloves (peeled); 1/2 teaspoon kosher salt (plus additional for the pasta water); Freshly ground black pepper (to taste); 8 ounces spaghetti or bucatini pasta

Description

A bright and creamy Broccoli Pesto Pasta made with broccoli, basil, olive oil, Parmesan, lemon, garlic, and spaghetti. A quick, fresh, family-friendly meal ready in just 20 minutes.

Ingredients

Scale

1 heaping cup very small broccoli florets (approximately 2.4 ounces)
1/2 cup fresh basil or parsley leaves
1/3 cup extra-virgin olive oil
1/4 cup grated Parmesan cheese (plus more for serving, or 1 tablespoon nutritional yeast)
2 tablespoons fresh lemon juice
1 teaspoon finely grated lemon zest
2 garlic cloves (peeled)
1/2 teaspoon kosher salt (plus additional for the pasta water)
Freshly ground black pepper (to taste)
8 ounces spaghetti or bucatini pasta

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Instructions

Bring a large pot of salted water to a boil. Prepare a bowl of ice water and keep it nearby. Add the broccoli florets to the boiling water and blanch for 30 seconds. Immediately transfer the broccoli to the ice water to halt the cooking process. Drain and pat dry. Reserve the boiling water for cooking the pasta.
Return the pot of salted water to a boil. Cook the spaghetti or bucatini according to the package instructions until al dente. Reserve 1/4 cup of pasta water. Drain the pasta and set aside.
While the pasta cooks, place the blanched broccoli in a food processor along with the basil or parsley, olive oil, Parmesan (or nutritional yeast), lemon juice, lemon zest, garlic cloves, kosher salt, and several grinds of black pepper. Pulse until well combined and the mixture reaches a smooth or slightly textured pesto consistency.
Transfer the cooked pasta to a large bowl and add the broccoli pesto. Toss to coat evenly. If desired, add the reserved pasta water one tablespoon at a time (up to 1/4 cup) to adjust the sauce consistency.
Taste and adjust the seasoning as needed. Top with additional Parmesan cheese and freshly ground pepper before serving.

Notes

Use fresh ingredients for the best flavor.
Adjust the amount of cheese based on your preference.

Prep Time: 10 minutes
Cook Time: 10 minutes
Category: Main Course
Method: Boiling, Blending
Cuisine: Italian

Nutrition

Serving Size: 1 serving
Calories: 380
Sugar: 2g
Sodium: 350mg
Fat: 20g
Saturated Fat: 3g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 3g
Protein: 10g
Cholesterol: 10mg