One-Pot Lemony Broccoli Pasta

May 6, 2019

Author Notes: Adapted from Martha Stewart's One-Pan Pasta recipe. I've been making Martha's recipe for years and love it. For this version, I decided to do a light spring flavor substituting broccoli for tomatoes, using spring onions, and creating a white wine lemon sauce. It turned out great, and one of my children said it made them like broccoli!Leigh

Serves: 6
Prep time: 10 min
Cook time: 15 min


  • 16 ounces linguine
  • 16 ounces broccoli florets
  • 3 red spring onions, thinly sliced
  • 4 cloves garlic, thinly sliced
  • 1/2 teaspoon red pepper flakes
  • 2 sprigs basil, plus torn leaves for garnish
  • 1 tablespoon salted butter
  • 2 tablespoons extra-virgin olive oil, plus more for serving
  • coarse salt and freshly ground pepper
  • 1 lemon
  • 4 cups water
  • 1 1/2 cups 1% milk
  • 1/2 cup white wine
  • shredded Parmesan (optional)
In This Recipe


  1. Put pasta, broccoli, onions, garlic, red-pepper flakes, basil, butter, oil, 2 teaspoons salt, 1/4 teaspoon pepper, water, milk, and white wine in a large pot. Bring to a boil over high heat. Boil mixture, stirring and turning pasta frequently with tongs, until pasta is al dente and water has nearly evaporated, about 9 minutes.
  2. Remove basil sprigs, and squeeze entire lemon over the mixture. Toss, and season to taste with salt and pepper. Serve with fresh basil leaves, oil, and Parmesan if desired.

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