Description
A quick and nourishing pasta dish made with broccoli, garlic, olive oil, and lemon. Light, fresh, and easy to customize for various dietary needs, it’s perfect for a comforting yet healthy weeknight dinner.
Ingredients
12 oz whole wheat or gluten-free pasta
1 large head of broccoli, chopped into florets
3 tablespoons olive oil
4 cloves garlic, minced
1/4 teaspoon red pepper flakes (optional)
Juice of 1 lemon
Salt and pepper, to taste
1/4 cup grated Parmesan or nutritional yeast (optional for vegan version)
2 tablespoons chopped fresh parsley
Instructions
- Bring a large pot of salted water to a boil. Add pasta and cook according to package instructions.
- In the last 3 minutes of cooking the pasta, add the broccoli florets to the boiling water.
- While the pasta cooks, heat olive oil in a large skillet over medium heat. Sauté garlic and red pepper flakes (if using) for 1–2 minutes until fragrant.
- Drain the pasta and broccoli, reserving 1/2 cup of the pasta water.
- Add the drained pasta and broccoli to the skillet and toss with the garlic oil until evenly coated.
- Stir in lemon juice, season with salt and pepper, and add a splash of reserved pasta water if needed to loosen the mixture.
- Remove from heat and sprinkle with Parmesan or nutritional yeast and chopped parsley before serving.
Notes
Swap Parmesan with nutritional yeast or dairy-free cheese for a vegan version.
Add chickpeas or grilled tofu for extra protein.
Try adding sautéed mushrooms, spinach, or zucchini for more vegetables.
Increase red pepper flakes or add cayenne for more heat.
Lentil or quinoa pasta can be used for gluten-free or high-protein alternatives.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian-Inspired
Nutrition
- Serving Size: 1 serving
- Calories: 340 kcal
- Sugar: 3g
- Sodium: 160mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 7g
- Protein: 11g
- Cholesterol: 0mg
