Description
A quick and wholesome pasta dish featuring broccoli, garlic, lemon, and olive oil. Perfect for busy weeknights, it's light, flavorful, and easy to customize with vegan or protein-rich options.
Ingredients
8 oz whole wheat or gluten-free pasta
4 cups broccoli florets
2 tablespoons olive oil
3 cloves garlic, minced
1/4 teaspoon red pepper flakes (optional)
Zest and juice of 1 lemon
1/4 cup grated Parmesan or nutritional yeast (optional for vegan)
Salt and pepper to taste
Fresh parsley, chopped (for garnish)
Instructions
- Bring a large pot of salted water to a boil and cook the pasta according to package instructions.
- In the last 3-4 minutes of cooking, add the broccoli florets to the pot with the pasta.
- Drain the pasta and broccoli, reserving 1/2 cup of the pasta water.
- Heat olive oil in a large skillet over medium heat and sauté the minced garlic and red pepper flakes for about 1 minute until fragrant.
- Add the drained pasta and broccoli to the skillet and toss to combine.
- Stir in the lemon zest, lemon juice, and Parmesan or nutritional yeast. Add some reserved pasta water if needed to moisten.
- Season with salt and pepper to taste.
- Serve warm, garnished with chopped fresh parsley.
Notes
Use nutritional yeast and egg-free pasta for a vegan version.
Try chickpea or lentil pasta for extra protein.
Add toasted nuts or a spoonful of ricotta for variation.
Store leftovers in an airtight container in the fridge for up to 3 days.
Reheat with a splash of water or broth to prevent drying out.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-Inspired
Nutrition
- Serving Size: 1 serving
- Calories: 310 kcal
- Sugar: 3 g
- Sodium: 180 mg
- Fat: 10 g
- Saturated Fat: 2 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 7 g
- Protein: 10 g
- Cholesterol: 5 mg
