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4.84 from 6 votes

Aunt Leigh’s Broccoli and Carrot Pasta

Total Time35 minutes
Servings: 4 people


  • 12 ounces fusilli pasta I use Jovial Brown Rice for Gluten-Free *can sub elbows, shells, or any type of pasta here
  • 4 cups broccoli florets or 1 head
  • 2 cups peeled and sliced carrots or 2 carrots
  • 1 cup low-sodium chicken broth or water
  • Kosher salt to taste
  • 3 tbsp salted butter
  • 2 cloves garlic minced
  • 1 cup shredded mozzarella cheese
  • Juice of 1 lemon about 2 tbsp
  • ½ tsp black pepper or to taste
  • Freshly grated parmesan for serving
  • Crushed red pepper flakes optional for serving


  • Bring a large pot of water to a boil.
  • Meanwhile, add the broccoli florets and carrots to a steamer basket and place it in saucepan filled with the chicken broth or water. Bring the broth to a boil, then reduce the heat to a simmer and cover the pan. Let steam for 5 to 7 minutes, or until the broccoli and carrots are crisp-tender. Remove from heat and set aside until the pasta is cooked.
  • When the water in the pot is boiling, add the pasta and a heavy pinch of salt (about 1 tbsp) and stir to combine. Cook until al dente, according to package directions. Reserve 1 cup of the pasta water before draining.
  • In a deep skillet, melt the butter over medium heat. Add the garlic and cook, stirring, until fragrant, about 2 minutes. Add the cooked pasta and steamed vegetables and toss to coat in the butter. Add the shredded cheese, the lemon juice, and ½ cup of the reserved pasta water and gently toss until the cheese melts and is incorporated into the pasta, about 4 minutes to ensure it’s well combined. If your pasta seems a little dry, add ¼ cup of the remaining pasta water at a time and toss into the pasta. Season with kosher salt and black pepper, to taste.
  • Serve topped with freshly grated parmesan and crushed red pepper flakes, if using.