Homemade pasta orecchiette with broccoli, Parmesan cheese and chili pepper on light background.

Lunch / Seasonal - Summer

Pasta with Broccoli Sauce

4 Servings

Prep time: 15 mins | Cook time: 30 mins

Kid-Friendly

Diet Style

SC
V

Tools You'll Need

  • Measuring Cups
  • Measuring Spoons
  • Cutting Board
  • Chef’s Knife
  • Immersion Blender or Food Processor
  • Colander or Mesh Strainer
  • 2 Large Pots

Ingredients

  • 1 lb. whole wheat or gluten-free pasta of choice
  • 2 cups broccoli florets
  • ½ cup fresh or frozen peas
  • 2 cups spinach
  • ½ white onion, diced
  • 1 shallot, thinly sliced
  • 2 cloves garlic, roughly chopped
  • 1 cup basil
  • Zest of 1 lemon
  • Juice of half a lemon
  • ¼ cup parmesan cheese, freshly grated
  • 1 tablespoon unsalted butter
  • 1 tablespoon olive oil
  • ½ cup low sodium vegetable stock
  • Kosher salt and freshly ground pepper to taste
  • Red pepper flakes, to taste (optional)

Directions

  1. Heat pot

    Place a dutch oven or large pot over medium-low heat.

  2. Melt butter

    Melt butter along with olive oil and add onion, shallots, garlic, a pinch of salt, pepper, and red pepper flakes if using.

  3. Cook

    Cook until softened but not brown.

  4. Add broccoli

    Add in broccoli and vegetable stock.

  5. Boil and simmer

    Bring to a boil and reduce to simmer.

  6. Cover and simmer

    Cover and continue to simmer for 4-6 minutes or until broccoli is tender.

  7. Add additional vegetables

    Add the peas, spinach, and basil and cover until spinach wilts down. (approximately 1-2 minutes)

  8. Blend sauce

    Turn off the heat. Using an immersion blender, or food processor, blend until you get a smooth sauce.

  9. Taste and adjust

    If it seems too thick, add a bit of extra vegetable broth to thin it out. Taste and adjust seasoning.

  10. Boil water

    Bring a separate pot of salted water to a boil.

  11. Cook pasta

    Cook pasta according to your package instructions.

  12. Reserve pasta water

    Once pasta is cooked reserve 1 cup of pasta water.

  13. Drain and transfer

    Drain pasta into a colander or strainer and immediately transfer pasta into your sauce.

  14. Add ingredients

    Add cheese, lemon zest, and juice.

  15. Toss

    Toss to combine. If the sauce still seems too thick add some of the reserved pasta water till it’s a consistency you like.

Headshot of Chef Gary Appelsies wearing a blue chefs coat with the YMCA logo on it

Chef's Note:

Adding in diced grilled chicken, grilled salmon, or a side salad will stretch this dish to easily serve 6 or give you leftovers for lunch the next day. Chicken broth works just as well as vegetable broth. You can reserve a few pieces of the cooked broccoli for garnish at the end.

Nutrition Info

Per Each Serving

  • Calories

    571

  • Fat

    12g

  • Saturated Fat

    5g

  • Protein

    23g

  • Total Carbs

    93g

  • Fiber

    2g

  • Sugar

    4g

  • Sodium

    185mg

  • Cholestrol

    14mg