Description
A delightful combination of vibrant broccoli and zesty lemon, this Lemon Broccoli Pasta is a quick and healthy dish that packs flavor and nutrition, perfect for weeknight dinners.
Ingredients
Scale
- 1 pound pasta (spaghetti, linguine, or fettuccine)
- 1 large head of broccoli, cut into florets
- 1/4 cup olive oil, plus more for drizzling
- 4 cloves garlic, minced
- 1/2 teaspoon red pepper flakes (optional for heat)
- 1/2 cup vegetable broth
- 1/4 cup lemon juice, freshly squeezed
- Zest of 1 lemon
- 1/4 cup grated Parmesan cheese, plus more for serving
- Salt and freshly ground black pepper to taste
- Optional: Toasted pine nuts or breadcrumbs for garnish
Instructions
- Wash broccoli florets and chop into bite-sized pieces. Peel and mince the garlic.
- Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente; add broccoli florets during the last 3 minutes of cooking.
- Drain pasta and broccoli, reserving a cup of starchy pasta water.
- In a skillet over medium heat, heat olive oil. Add minced garlic and red pepper flakes, cooking for 1-2 minutes.
- Pour in vegetable broth and lemon juice; simmer for 2-3 minutes. Stir in lemon zest and Parmesan, seasoning with salt and pepper.
- Add drained pasta and broccoli to the sauce, tossing gently to coat. If too thick, add reserved pasta water to desired consistency.
- Plate and garnish with additional Parmesan, toasted pine nuts, or breadcrumbs, and a drizzle of olive oil.
Notes
For a lighter version, substitute whole grain or chickpea pasta and consider using nutritional yeast for a dairy-free option.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 350mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 4g
- Protein: 14g
- Cholesterol: 5mg