1-Let’s dive into making this broccoli cheese pasta, where the magic happens in one pot for minimal cleanup. Start by boiling a large pot of water with 2 teaspoons of salt and add 350g of your favorite short pasta, cooking it according to the package directions. While that’s bubbling away, chop 2 large heads of broccoli into small florets, including the stems to make the most of everything.

2-About 1 to 2 minutes before the pasta is done, toss in the broccoli to cook together this saves time and keeps things simple. In a separate jar, mix 2 teaspoons lemon zest, 2 tablespoons lemon juice, 5 tablespoons extra virgin olive oil, 1/3 cup grated parmesan, 2 minced garlic cloves, 1 teaspoon mixed dried herbs, 1/2 teaspoon red pepper flakes if you like heat, 1 teaspoon sugar, 3/4 teaspoon salt, and 1/2 teaspoon black pepper. Before draining, scoop out 1 cup of that starchy pasta water it’s your secret weapon for a creamy sauce.

3-Drain the pasta and broccoli, then return them to the pot off the heat. Add 1/2 cup of the reserved water to your sauce jar and shake it well to blend. Pour the sauce and 1 cup shredded cheese into the pot, then stir vigorously until everything coats the pasta nicely. If it needs more moisture, add extra reserved water, and season to taste. Serve it up hot with a sprinkle of extra parmesan for that finishing touch. This method, which we’ve adapted from classic pasta techniques, ensures a juicy, flavorful result.