Lemon Broccoli Whole-Wheat Pasta Recipe
Lemon Broccoli Whole-Wheat Pasta brings a lighter, ingredient-forward direction to National Pasta Day. Simple preparation and well-matched flavors make it an easy seasonal choice without sacrificing comfort.
Category: Healthy Recipes
| Cuisine: Italian-inspired
| Diet: Vegetarian
Ingredients
- 8 oz whole-wheat pasta
- 2 cups broccoli florets
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- Zest and juice of 1 lemon
- 1/4 cup grated Parmesan cheese
- Salt and black pepper to taste
- Red pepper flakes (optional)
Instructions
- 1. Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Reserve 1/2 cup pasta water before draining.
- 2. While pasta cooks, steam or blanch broccoli florets for 2-3 minutes until bright green and tender-crisp. Drain and set aside.
- 3. In a large skillet, heat olive oil over medium heat. Add garlic and cook for 30 seconds until fragrant.
- 4. Add cooked broccoli to the skillet and toss to coat. Add lemon zest and juice, then season with salt and pepper.
- 5. Add drained pasta to the skillet along with a splash of reserved pasta water. Toss everything together until well combined and heated through.
- 6. Remove from heat and sprinkle with Parmesan cheese. Serve immediately, garnished with extra lemon zest or red pepper flakes if desired.
Details
A simple, healthy pasta dish that celebrates the fresh flavors of lemon and broccoli. Whole-wheat pasta adds fiber, making it a satisfying yet light meal.
Nutrition Facts (per serving)
| Calories | 380 kcal |
| Protein | 14 g |
| Carbs | 55 g |
| Fat | 12 g |
Notes
This light, bright pasta dish is perfect for a quick weeknight meal. For a vegan version, omit Parmesan or use a vegan alternative. Add grilled chicken or shrimp for extra protein.
