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broccoli fusilli pasta served in two ceramic bowl with lemon on side
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20 Minutes Broccoli Pasta

Looking for quick dinner recipe? Here’s 20 minutes broccoli pasta recipe that you family will love. This easy to make super tasty pasta fix is perfect for busy weekdays.
Prep Time10 mins
Cook Time20 mins
Course: Main, Sides
Cuisine: American
Servings: 4 servings
Calories: 944kcal


  • 12 oz. pasta
  • 2 heads broccoli about 4 cups
  • 3 tablespoons olive oil
  • 2 tablespoon butter
  • 2 tablespoon minced garlic
  • 2 teaspoons onion powder
  • 2 teaspoon red chili flakes adjust quantity according to your heat tolerance level
  • 2 teaspoon mixed herbs
  • 2 teaspoon lemon zest
  • 2 tablespoon lemon juice
  • 1 cup cream
  • ½ cup parmesan cheese
  • 1 cup cheese that melts cheddar, mozzarella


  • Have two pots on stove. One large pot with enough water to cook pasta and second pot a steamer with little water. Bring water to boil on both pots on high heat.
  • Salt boiling water in pasta, throw in pasta to cook in boiling water as per packed instructions.
    TIP: always remove pasta 2-3 minutes before the mentioned time in your packet. Cook pasta al-dente always. Pasta continues to cook afterwards plus we will be stirring it in sauce.
  • While pasta cooks, quickly chop broccoli head. Cut broccoli into small bite size florets so it’s easy to eat.
  • Make the pasta dressing by adding olive oil, little salt and cracked pepper, dried herbs, Parmesan cheese, lemon zest and lemon juice to a jar with lid. Cover lid, shake vigorously.
  • Steam broccoli florets for 2-3 minutes. Remove broccoli from steamer before it get cooked through. Alternatively you can also blanch broccoli in boiling water.
    Pro-Tip: reserve about 1 cup of pasta water. This water will be added in the end, it brings the dish together making it creamy.
  • Drain al-dente pasta, keep aside.
  • Melt butter in a large pot.
  • Saute minced garlic for 2 minutes with constant stirring.
  • Add onion powder, red chili flakes, salt and ground pepper to taste, stir well.
  • Add the cream along with ¼ cup of pasta water reserved. Stir everything together. Do not boil the cream mix, cook until just heated.
  • Turn off heat.
  • While sauce is still hot, add cooked pasta steamed broccoli, pasta dressing and grated cheese.
  • Stir everything together.
  • Add pasta water as needed to bring the dish together.
  • Note: looking at the photo it’s hard to believe this dish is creamy and cheesy! Trust me, it’s creamy. You won’t be disappointed. I took for every to shoot the pics one after another. And the sauce kept drying. Too much distraction from the family.
  • Serve immediately.



  1. Chop broccoli into small pieces so it cooks fast and easy to eat.
  2. Adjust red pepper flakes quantity according to your heat tolerance levels.
  3. A combination of Parmesan cheese (freshly grated) and cheddar -mozzarella cheese (freshly grated from the block) tastes great. Parmesan cheese adds umami savory flavor and mozzarella-cheddar cheese that melts well adds rich taste to broccoli pasta dish. You can use any cheese that melts well – white cheddar, mozzarella, Swiss cheese, Monterey Jack will work.
  4. Pasta dressing does not overpower the dish with lemony-tang flavor. It’s not like the regular lemon broccoli pasta, dressing adds subtle tang to the dish which is amazing.
Nutritional Info – Please keep in mind that nutritional information provided is only a rough estimate and can vary greatly based on products used.


Calories: 944kcal | Carbohydrates: 89g | Protein: 33g | Fat: 53g | Saturated Fat: 27g | Trans Fat: 1g | Cholesterol: 135mg | Sodium: 572mg | Potassium: 1291mg | Fiber: 11g | Sugar: 8g | Vitamin A: 3626IU | Vitamin C: 277mg | Calcium: 569mg | Iron: 4mg