Lemon Broccoli Pasta
A quick yet hearty one-pot meal perfect for busy days. Tender broccoli, fresh garlic and lemon, and salty Parmesan combine to make this simple pasta shine.
Servings: 4
Calories: 455kcal
Ingredients
- 8 ounces dried pasta penne, rotini, or another small shape
- 8-10 ounces broccoli florets
- 5 tablespoons 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
- 2/3 cup shredded Parmesan
- lemon wedges and fresh parsley optional garnish
Instructions
- Bring a large pot of water to a boil, add a generous pinch of salt, and cook pasta just to al dente, according to package directions.
- While the pasta cooks, roughly chop the broccoli florets into small pieces, discarding any thick stems. Add broccoli to the boiling water 2-3 minutes before the pasta’s cooking time is up.
- When both the pasta and broccoli are finished, use a liquid measuring cup to scoop out 3/4 cup of the cooking water, then drain pasta and broccoli together. Set aside.
- Return the empty pot to medium heat. Add olive oil and garlic. Cook for 30-60 seconds, just until fragrant, then stir in the lemon juice, lemon zest, oregano, red pepper flakes, 1/2 teaspoon salt, and 10-12 cranks of fresh-ground black pepper. Whisk in about 1/2 cup of the reserved pasta water.
- Return the pasta and broccoli to the pot. Add the Parmesan cheese. Stir well, then taste. Add a bit more pasta water to further thin out the sauce, if desired, or more lemon, salt, or pepper to taste.
- Serve right away with a few sprigs of fresh parsley, lemon wedges, and extra pepper and Parmesan.
Nutrition
Calories: 455kcal | Carbohydrates: 48g | Protein: 15g | Fat: 23g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 14g | Cholesterol: 11mg | Sodium: 292mg | Potassium: 343mg | Fiber: 4g | Sugar: 3g | Vitamin A: 526IU | Vitamin C: 56mg | Calcium: 246mg | Iron: 2mg