Warm Broccoli Pasta Salad

Olivia Homecook
by Olivia Homecook
2 Portions
25 min

An easy, robust, and light pasta dish that's perfect for a quick lunch or laid-back dinner! The pasta sauce itself can actually be made in advance, so it's perfect for meal prep or for that day when you know you don't have time for substantial cooking.

While I have gone with brocolli, it can also be swapped out / have alongside it mushrooms, zucchini, spinach, tomatoes, and so on. These can also be cut earlier for easy cooking later on, of course keep in mind they may not store for very long unless you keep them in the freezer (which may destroy some texture).

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Recipe details
  • 2  Portions
  • Prep time: 10 Minutes Cook time: 15 Minutes Total time: 25 min
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For the pasta
  • 10oz or 300 grams dried pasta, I used strozzapreti but you can use other shapes such as: shell, macaroni, spirals etc.
  • 250 grams or 8.81oz broccoli, cut into small florets
  • ½ cup shredded cheddar cheese
For the pasta sauce
  • 1 tsp lemon zest
  • 2 tbsp lemon juice
  • 4 tbsp olive oil
  • 1½ tsp honey
  • 2 cloves garlic, minced
  • ½ tsp crushed red pepper flakes
  • 1 tsp mixed dried herbs (I used oregano, basil and thyme)
  • 1 to 1½ tsp salt (adjust to your liking)
  • ¼ tsp ground black/white pepper
  • ½ cup parmesan
  • ⅛ cup or 30ml pasta water (leftover liquid after the pasta has been cooked)
For the pasta
Cook the pasta in a pot of boiling salted water according to the package directions.
Add the broccoli into water 1–2 minutes before the pasta is cooked.
Drain the pasta and add the shredded cheddar cheese, mix it well.
Pour the pasta sauce and mix well, season to taste with more salt and pepper if necessary and serve immediately.
For the pasta sauce
In a small bowl or mason jar, add all the pasta sauce ingredients and whisk until well combined. Set aside.