If you like lemon, you’ll love this lemon parsley pasta with broccoli! It’s loaded with lemon juice, lemon zest and handfuls of chopped parsley. In a winter world of casseroles, roasts and stews, the fresh taste of lemon and parsley is almost an escape to spring.
With an abundance of parsley on hand and a craving for pasta, this Food52 recipe caught my eye. I’ve made it several times and modified it to make lemon the dominant flavor. I’ve also added lots of broccoli, which works well in this dish.
Tip
Substitute your favorite green vegetable for the broccoli, such as green beans or peas.
Ingredients
You’ll need the following ingredients for this lemon parsley pasta.
- 1 large bunch flat leaf parsley
- 2 lemons
- 5 large cloves of garlic, chopped
- 1/4 cup olive oil
- A pinch of red pepper flakes
- 6 cups broccoli florets
- 1 pound spaghetti (or another pasta of your choice)
- Kosher salt to taste
- Fresh ground pepper to taste
- 1 cup finely grated Parmesan or Pecorino cheese
Directions
Zest the lemons. Juice them and combine the juice and zest in a bowl. Set it aside.
Remove the parsley stems and chop the leaves. Set that aside.
Heat water in a pan to cook the pasta. When boiling, add salt and add the pasta. Cook until it is al dente.
While the pasta is cooking, add the oil and garlic to a large skillet. Sauté over medium heat for about one minute, then add the broccoli. Cook until the broccoli is bright green and still has a lot of crunch. Turn off the heat until the pasta is done.
Reserve one cup of pasta water and drain the pasta. Add the pasta to the skillet, with the heat on medium. Stir in the lemon and parsley, with some of the pasta water. Add some salt and pepper, taste it and adjust if needed. If it tastes a bit dry, add a little more water. You don’t need to cook this long. You are just combining the flavors for a moment.
Put the pasta into a large bowl, add the cheese and toss it together.
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