Growing up, Aunt Leigh’s Broccoli and Carrot Pasta was a regular on our dinner table whenever we stayed with her. It’s an uncomplicated, family-friendly pasta dish that highlights vegetables in a way even picky eaters enjoy. Simple, satisfying, and comforting, this recipe is perfect for busy weeknights or a cozy weekend meal.
The beauty of this dish is how quickly it comes together and how well the flavors balance: tender steamed broccoli and carrots, buttery garlic, bright lemon, and melty mozzarella join with pasta to create a wholesome bowl the whole family will love. It’s not fancy, but it’s exactly the kind of recipe you’ll turn to again and again.
I hope Aunt Leigh’s recipe becomes a staple in your kitchen the way it did in mine. A heartfelt thank you to my Aunt Leigh for the love and support she’s shared all my life—this recipe carries that warmth in every bite.
Aunt Leigh’s Broccoli and Carrot Pasta
Ingredients
- 12 ounces fusilli pasta (or elbows, shells, or your preferred pasta; Jovial Brown Rice works well for a gluten-free option)
- 4 cups broccoli florets (about 1 medium head)
- 2 cups peeled and sliced carrots (about 2 carrots)
- 1 cup low-sodium chicken broth or water
- Kosher salt, to taste
- 3 tablespoons salted butter
- 2 cloves garlic, minced
- 1 cup shredded mozzarella cheese
- Juice of 1 lemon (about 2 tablespoons)
- 1/2 teaspoon black pepper, or to taste
- Freshly grated parmesan, for serving
- Crushed red pepper flakes, optional for serving
Instructions
- Bring a large pot of water to a rolling boil.
- While the water heats, place the broccoli florets and sliced carrots in a steamer basket set over a saucepan containing the chicken broth or water. Bring the liquid to a boil, then reduce heat to a simmer, cover, and steam for 5–7 minutes, until the vegetables are crisp-tender. Remove from heat and set aside until the pasta finishes cooking.
- When the pasta water is boiling, add a generous pinch of salt (about 1 tablespoon) and the pasta. Cook according to package directions until al dente. Before draining, reserve 1 cup of the pasta cooking water, then drain the pasta.
- In a large, deep skillet over medium heat, melt the butter. Add the minced garlic and cook, stirring, until fragrant—about 1–2 minutes—being careful not to brown it.
- Add the drained pasta and the steamed broccoli and carrots to the skillet. Toss to coat everything in the butter and garlic.
- Stir in the shredded mozzarella, the lemon juice, and 1/2 cup of the reserved pasta water. Gently toss and cook for about 3–4 minutes, until the cheese melts and forms a silky sauce that coats the pasta. If the mixture looks dry, add more reserved pasta water in 1/4-cup increments until you reach the desired creaminess.
- Season with kosher salt and black pepper to taste. Serve immediately topped with freshly grated parmesan and a sprinkle of crushed red pepper flakes, if you like a touch of heat.
Nutrition information is automatically calculated and should be used only as an approximation.
Additional Info
Tips, Variations, and Storage
Tips: Reserve pasta water to adjust sauce consistency—its starch helps create a smooth, silky finish. Taste for salt after adding the cheese, as cheeses can add saltiness. If you prefer the vegetables softer, steam them a minute or two longer.
Variations: Swap the mozzarella for fontina or provolone for a slightly different melt and flavor. Add cooked chicken, sausage, or cannellini beans for extra protein. For a dairy-free version, use a dairy-free cheese alternative and olive oil in place of butter.
Storage: Leftovers keep well in an airtight container in the refrigerator for 3–4 days. Reheat gently on the stovetop with a splash of water or broth to revive the sauce, or warm in the microwave in short intervals, stirring between each.