One Pot Lemon Broccoli Pasta

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This lemon broccoli pasta recipe pops with bursts of citrus notes from the lemon juice and zest, tamed by the garlic, red chili pepper, and olive oil. The basil adds a punch of herby flavor to the mix, making this recipe a hit at the campsite.

I love making this lemon broccoli pasta dish while camping. The one-pot factor means less to clean up afterward, and it comes together in the amount of time that it takes to make regular pasta.

This is one of my go-to meals when we’ve spent a long day out hiking or cycling or when I am feeling lazy at home. It comes together in just 20 minutes, which includes the water boil time, and we just can’t get enough!

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Ingredients

  • Pasta: Most types will work (though in testing we found gluten-free rice pasta falls apart too easily, resulting in an unappetizing texture).
  • Broccoli: A small head of broccoli, which can be chopped up into bite-sized pieces ahead of time.
  • Lemon: We’ll use the juice and zest of one lemon. If you don’t have a zester or microplane, the smallest holes on a box grater work, too. Or, use a paring knife to remove the yellow part of the peel (avoid the bitter white part) and then finely mince.
  • Basil: Fresh really is best in this recipe if you can swing it!
  • Vegan parmesan (optional): Store-bought, homemade, or you can substitute with some nutritional yeast.

Step by step

Bring a pot of water to a boil. While you’re waiting for the water to come to a boil, measure out your olive oil, mince the garlic, and chiffonade the basil.

Once the water reaches a boil, salt the water and add the pasta. Subtract 4 minutes from the pasta cooking time (see your pasta’s packaging for the time). When this timer goes off, that is when you will add the broccoli to the pot.

When the broccoli and pasta finish, turn the heat to low and drain the water. It’s OK if there is a little bit of pasta water remaining, but try to keep no more than ¼ cup.

Return the pot to the heat and add the olive oil, garlic, and red chili flakes and stir for about one minute, until the garlic is fragrant.

Add the lemon zest, juice, and basil and stir to combine. Add salt and pepper to taste and top with vegan parmesan.

A person holding a bowl of pasta and holding a spoon
A person eating a healthy broccoli and pasta salad from a green bowl with a fork, outdoors.

One Pot Lemon Broccoli Pasta

This lemon broccoli pasta recipe pops with bursts of citrus notes from the lemon juice and zest, tamed by the garlic, red chili pepper, and olive oil. The basil adds a punch of herby flavor to the mix, making this recipe a hit at the campsite.
Author: Fresh Off The Grid
5 from 4 ratings
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Print Rate
Cook Time: 20 minutes
Total Time: 20 minutes
2 servings

Ingredients

  • ½ lb penne pasta, can be whole wheat, gluten-free, or any other kind you like
  • 1 small head of broccoli, cut into bite-sized pieces
  • 2 cloves garlic, minced
  • ¼ cup olive oil
  • 1 teaspoon red chili flakes
  • Zest of one lemon
  • cup lemon juice, from one lemon
  • ¼ cup basil, chiffonade
  • Salt and pepper to taste
  • Vegan parmesan, optional, see note

Instructions

  • Bring water to a boil.
  • While you’re waiting for the water to come to a boil, measure out your olive oil, mince the garlic, and chiffonade the basil.
  • Once the water reaches a boil, salt the water and add the pasta.
    1/2 lb penne pasta
  • Subtract 4 minutes from the pasta cooking time (see your pasta's packaging for the time). When this timer goes off, that is when you will add the broccoli to the pot.
    1 small head of broccoli
  • When the broccoli and pasta finish, turn the heat to low and drain the water.
  • Return the pot to the heat and add the olive oil, garlic, and red chili flakes and stir for about one minute, until the garlic is fragrant.
    2 cloves garlic, ¼ cup olive oil, 1 teaspoon red chili flakes
  • Add the lemon zest, juice, and basil and stir to combine.
    Zest of one lemon, ⅓ cup lemon juice, ¼ cup basil
  • Add salt and pepper to taste and top with vegan parmesan.
    Salt and pepper to taste, Vegan parmesan

Notes

Ingredient Notes

There are a few vegan parmesan cheeses on the market, or you can make your own (try this recipe from Minimalist Baker). In a pinch, you can just use nutritional yeast.

Nutrition (Per Serving)

Calories: 643kcal

*Nutrition is an estimate based on information provided by a third-party nutrition calculator

Main Course
Camping

 

About The Author

 

Jen Sotolongo lives for adventure and food. Most recently, she returned from a two-year bicycle tour across Europe and South America with her dog and partner, otherwise, you can find her running long distances in the woods. When she’s not outdoors, she is crafting culinary delight in her kitchen, wherever that may be. She is a blogger and photographer at Long Haul Trekkers. Follow along @longhaultrekkers.
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6 Comments
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Machima Anantanasan

I just randomly search for what to cook and found this might be fit with my taste, it looks delicious! I would love to try some. Broccoli with pasta is my new try! However, sorry for your injured dog 🙁

Jen Sotolongo

Well, I’m glad you stumbled upon this recipe! I hope you give it a try soon. Thanks for your sweet thoughts about Sora. Luckily for her, I have made sure that this never happens to her again! She’s no longer allowed under the table while I’m cooking!

dooppy

This looks great! I’ve recently had lots of success with green pea pasta. Cooks nice and al dente. Bonus: It’s super high in protein and iron.

Alyson

Tinkyada brown rice pasta is #neverfail. It cooks al dente and you can’t tell the difference. I’ve never missed pasta since I found this almost 13 years ago.

Reply to  Alyson

That’s a new one to us, we’ll have to try it out. Thanks for the suggestion.

K Papas

I just googled dinner for camping and this recipe came up. Followed the recipe except substituted penne for fresh tortellini. Since the tortellini is fresh and only takes 4 minutes as does the broccoli next time I’ll add them together. This was delicious. Definitely adding to my recipe book. Thank you