Lemon Broccoli Pasta


Last week I was craving a super light pasta for lunch.

Like all I really wanted was noodles with a little olive oil and maybe some lemon juice and chili flakes.

And then I realized I had some broccoli in the fridge, and well, here we are.

Simple, delicious, easy as pie.


Also, just to be completely transparent - this recipe was made on a whim and I didn’t write the recipe down while I was making it. So the recipe card here is from my memory and you may want to adjust certain methods/ingredients. That probably makes me a bad food blogger but I mean at least I’m being honest right? LOL.

My coffee is done brewing and I REALLY need it this rainy Monday morning. Gotta go.

love always, cortney.

p.s - thanks for dropping by, you’re the best and I love you.


serving size: 2-3


  • 8 ounces pasta (I used Trader Joe’s quinoa pasta)

  • 1/2 cup + 1 tablespoon olive oil

  • 4 cups broccoli

  • 4 cloves garlic

  • 1/2 large lemon, juice of

  • salt and pepper

  • chili flakes (optional)


  1. Cook pasta according to directions.

  2. While the pasta is cooking, heat 1 tablespoon of olive oil in a large skillet (large enough to add the pasta in later) over medium heat. Add garlic and broccoli and saute until tender (about 7-10 minutes). Reduce heat to low. Add the remaining 1/2 cup of olive oil and lemon juice.

  3. Drain the cooked pasta, give it a quick rinse with water, and add it to the skillet.

  4. Use tongs to combine the pasta with the olive oil sauce and broccoli. Season with salt and pepper to taste. Add chili flakes if desired. Enjoy!