Lemon Garlic Broccoli Pasta {Gluten-Free}

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Lemon Garlic Broccoli Pasta is a delicious combination of vegetable and rotini noodles, tossed with olive oil, lemon juice, fresh garlic. It’s deceivingly simple, low cost, and straightforward for a recipe that tastes like something you’d enjoy at a restaurant! {GF + Vegan}


  • 1 head broccoli, chopped into small florets
  • 4 cups gluten-free rotini noodles
  • 1/4 cup olive oil
  • 2 teaspoons lemon juice
  • 12 cloves garlic, pressed
  • 1/8 teaspoon sea salt
  • Cracked black pepper and lemon wedges for garnishing


  1. Fill two saucepans with water (one with a steamer for the broccoli) and bring to a boil. Add broccoli to the steamer and the pasta to the other saucepan. Cover and cook for seven minutes.
  2. In a separate large mixing or serving bowl, combine olive oil, lemon juice, garlic, and sea salt. Stir in pasta, ensuring noodles are evenly coated with the olive oil mixture, and then briskly stir in the broccoli florets. Top with pepper and lemon wedges.
  3. For best results, serve immediately.


  • Your actual cook times will vary, depending on the brand and/or type of gluten-free pasta you use.
  • Garlic variation: Instead of pressed garlic, slice several cloves of garlic into slivers. Add them to a small skillet, along with a few pinches of sea salt and enough olive oil to cover the bottom of the skillet. Sauté the garlic slivers until they turn an amber color but are not burned. Once the pasta and broccoli are done, transfer them to serving dishes and top with the sautéed garlic pieces.