One Pot Broccoli and Three Cheese Pasta


  • 1/2 lb (250 g) orecchiette, or other short pasta
  • 1 clove garlic, finely minced
  • 1/2 medium lemon, zest only (finely zest with a grater or microplane)
  • 60 g goat cheese (chèvre)
  • 100 g cheddar, thinly sliced
  • 150 g mascarpone
  • 1 cup (250 mL) cream (whipping cream)
  • 2 cups water
  • 2 tsp olive oil
  • 250 grams (1/2 lbs) broccoli, cut into florets and small pieces (if using the stem peel and cut into very small pieces, no larger than 10 cm)
  • 1 cup peas, fresh, frozen or canned
  • 1/4 tsp red pepper chili flakes (optional)
  • 1/2 tsp kosher salt, plus more to taste if desired
  • 1/2 tsp ground black pepper, plus more to taste if desired


  • measuring cups and spoons
  • zester or microplane
  • cutting board and knife
  • 1 large pot

Prep time:




Cook time:


Recipe submitted by:

My Kitchen Love

  1. Put pasta, garlic, lemon zest, goat's cheese, cheddar, mascarpone, cream, water and olive oil into a large pot over high heat. 
  2. Bring to a boil, reduce heat to medium, and add broccoli and peas. Season lightly with salt and pepper and chili flakes if using. 
  3. Cook for 10 minutes or until pasta is al dente and sauce is reduced (sauce will continue to reduce as pot cools).