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–+ servings

Lemon Broccoli Pasta

Enjoy a bright and wholesome pasta dish combining lemon and broccoli, creating a fresh flavor profile that's perfect for any meal.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 400
Ingredients Method Nutrition Notes

Ingredients
  

Pasta Preparation
  • 8 ounces dried pasta (penne, rotini, or another small shape)
  • 8-10 ounces broccoli florets Opt for fresh for best flavor.
Sauce Ingredients
  • 5 tablespoons olive oil Use high-quality extra virgin olive oil.
  • 2 cloves garlic (minced)
  • 2 tablespoons lemon juice
  • 1 tablespoon lemon zest
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon red pepper flakes
  • kosher salt and black pepper to taste
  • 2/3 cup shredded Parmesan Choose a grittier Parmesan for robust flavor.
Garnishes (optional)
  • lemon wedges
  • fresh parsley

Method
 

Cooking the Pasta and Broccoli
  1. Bring a pot of water to a rolling boil and add a pinch of salt.
  2. Cook the pasta until just shy of al dente, adding the broccoli florets during the last few minutes.
  3. Reserve about 3/4 cup of the pasta cooking water before draining everything together.
Making the Sauce
  1. In the same pot, heat olive oil over medium flame and sauté the minced garlic for 30-60 seconds until fragrant.
  2. Mix in the lemon juice, zest, oregano, red pepper flakes, salt, and pepper.
  3. Whisk in half a cup of the reserved pasta water to create a light sauce.
Combining Ingredients
  1. Return the drained pasta and broccoli to the pot, adding in the Parmesan cheese and tossing until well-coated.
  2. Adjust the sauce's consistency with more reserved water if needed and serve hot.

Nutrition

Serving: 1gCalories: 400kcalCarbohydrates: 60gProtein: 15gFat: 12gSaturated Fat: 2gSodium: 250mgFiber: 3gSugar: 2g

Notes

Store leftovers in an airtight container in the refrigerator for 3-5 days. Reheat gently with a splash of reserved pasta water.

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