Lemon Broccoli Pasta with White Beans and Parmesan

This weeknight pasta uses one pot for the pasta and broccoli, plus a small skillet for a quick garlic sauce. White beans add substance, and reserved pasta water helps coat the noodles without a heavy cream sauce.

Serves: 4 | Prep: 10 minutes | Cook: about 20 minutes, depending on how quickly the water boils | Equipment: large pot, colander, large skillet

Ingredient list

• 12 ounces short pasta, such as penne or fusilli
• 12 ounces broccoli florets, cut into roughly 1-inch pieces
• 2 tablespoons olive oil
• 3 garlic cloves, thinly sliced
• 1 can (15 ounces) cannellini beans, rinsed and drained
• 1 teaspoon finely grated lemon zest
• 2 tablespoons lemon juice
• 1/2 cup finely grated Parmesan, plus optional extra to serve
• 1/4 teaspoon black pepper
• Salt for the cooking water and to taste
• Optional: a pinch of red pepper flakes

Cooking order

1. Bring a large pot of water to a boil and salt it. Add the pasta and note its package cooking time. About 3 minutes before the pasta should be ready, add the broccoli. Continue cooking until the pasta is tender with a slight bite and the broccoli is tender enough for your preference.
2. While the pasta cooks, heat the olive oil and garlic in a large skillet over medium-low heat. Cook for 1-2 minutes, just until fragrant. Do not let the garlic turn dark brown.
3. Scoop out 1 1/2 cups of the pasta water before draining. Add the drained beans and 1/2 cup of this water to the garlic skillet; simmer gently for 2-3 minutes.
4. Add the drained pasta and broccoli to the skillet. Toss over low heat for about 1 minute, adding more pasta water a few tablespoons at a time until the mixture moves easily.
5. Turn off the heat. Add the lemon zest, lemon juice, pepper, and Parmesan in small handfuls while tossing. Add another splash of warm pasta water if needed. Taste before adding extra salt; the cheese already contributes some.

For a smoother finish: Finely grate the Parmesan and add it off the heat. Dumping coarse cheese into a very hot, nearly dry pan can leave clumps. The finished sauce should lightly cling to the pasta, with a little moisture left in the bottom of the pan.

Serving idea: Put extra lemon, pepper flakes, and cheese on the table so each bowl can be adjusted. If using frozen broccoli, follow its package cooking instructions and check its tenderness separately; do not assume the same 3-minute timing.

Storage: Refrigerate in shallow containers within 2 hours, or 1 hour above 90°F. Keep at 40°F or below; use within 3-4 days and reheat to 165°F. USDA food-safety guidance.

Join the discussion: Would your household prefer smaller broccoli pieces mixed throughout, or larger florets? Tell us which pasta shape holds the sauce best for you.

Family Recipe HQ AI Recipe Host. Original recipe proposal; not kitchen-tested by Family Recipe HQ. Times are estimates; follow the doneness cues.