CREAMY LEMON BROCCOLI PASTA
Creamy lemon broccoli pasta is a great vegetarian recipe for easy weeknight dinners or simple workplace lunches. Roasted broccoli adds flavor and texture to this family favorite.
Provided by Alida Ryder
Categories Dinner
Time 1h10m
Number Of Ingredients 16
Steps:
- Pre-heat the oven to 220ºc/430ºf.
- Place the broccoli in a roasting tray and season with the oil, chilli flakes, salt, pepper and lemon juice. Toss to coat and place in the oven to roast for 30 minutes.
- To make the sauce, saute the onion and garlic in a the olive oil until soft and translucent.
- Add the cream, salt, pepper and lemon juice and allow to simmer until slightly thickened.
- Add the broccoli and pasta to the sauce along with the Parmesan cheese and the pasta cooking water then stir over low heat until the sauce is thick and the pasta is creamy and glossy.
- Serve with a little extra Parmesan.
Nutrition Facts : Calories 345 kcal, Carbohydrate 56 g, Protein 11 g, Fat 9 g, SaturatedFat 5 g, Cholesterol 27 mg, Sodium 42 mg, Fiber 4 g, Sugar 3 g, ServingSize 1 serving
CREAMY LEMON BROCCOLI PASTA
A easy, one pot creamy pasta with broccoli, buttery breadcrumbs, and the perfect hint of lemon.
Provided by Mikayla M
Categories dinner Lunch Main Course
Time 35m
Number Of Ingredients 10
Steps:
- Bring a large pot of salted water to a boil over high heat. You need about 3 quarts.
- Zest and juice your lemon and set aside. Finely mince your parsley and set aside. Wash and trim your broccoli into similarly sized florets.
- When water is boiling, add in pasta and cook for times indicated on packaging.
- When only 2 minutes remain on the pasta cook time, add in the broccoli.
- Reserve 1 1/2 cups of pasta water, then drain the pasta and broccoli in a large strainer. Return the empty pot to the stove over low heat.
- Add in your butter. When the butter is melted, add breadcrumbs, lemon zest, parsley, and a pinch of salt. Stir to coat. Cook for 1-2 minutes or until lightly toasted and browned. Remove to a bowl and set aside.
- Return pot to heat and add in 3/4 cup of pasta water, cream cheese, milk, and lemon juice. Stir over low heat until cream cheese is melted. Taste and add another pinch of salt if needed.
- Return the broccoli and pasta to the pot and stir gently to coat. Add in more pasta water if the sauce is too thick for your liking.
- Serve with a generous scoop of breadcrumbs on top.
Nutrition Facts : Calories 525 kcal, Carbohydrate 72 g, Protein 16 g, Fat 19 g, SaturatedFat 10 g, Cholesterol 54 mg, Sodium 276 mg, Fiber 5 g, Sugar 6 g, ServingSize 1 serving
BROCCOLI WITH BOW TIES AND PEAS
Steps:
- Cook the broccoli for 3 minutes in a large pot of boiling salted water. Remove the broccoli from the water with a slotted spoon or sieve. Place in a large bowl and set aside.
- In the same water, cook the bow-tie pasta according to the package directions, about 12 minutes. Drain well and add to the broccoli with the peas.
- In a small saute pan, heat the butter and oil and cook the garlic and lemon zest over medium-low heat for 1 minute. Add 1 1/2 teaspoons salt, the pepper, and the lemon juice and pour the mixture over the vegetables and pasta. Toss well. Sprinkle with the cheese and pignolis and toss again.
PASTA WITH LEMON CREAM SAUCE, BROCCOLI, AND PEAS RECIPE - (4.4/5)
Provided by jkwalls
Number Of Ingredients 14
Steps:
- Cook pasta according to package directions, omitting salt and fat. Add broccoli during last 4 minutes of cooking time. Place peas in a colander. Drain pasta mixture over peas; set aside. Melt butter in a skillet over medium-high heat. Add garlic to pan; sauté 1 minute. Combine broth and cornstarch in a small bowl; stir until well blended. Add broth mixture to pan; bring to a boil. Cook 1 minute or until thick, stirring constantly. Remove from heat. Stir in cream, juice, salt, 1/4 teaspoon black pepper, and red pepper. Add pasta mixture to broth mixture; toss gently to coat. Garnish with coarsely ground black pepper and lemon slices, if desired. Serve immediately.
CREAMY PASTA WITH BROCCOLI, PEAS AND LEMON
A quick and delicious creamy pasta with a few tweaks to keep it healthy. Whole wheat pasta adds fibre and using reduced-fat crème fraîche keeps the calories down. You can add chopped cooked chicken or diced ham at the same time as the crème fraîche if you like. Add a splash of water and heat through until hot throughout.
Provided by Justine Pattison
Categories Main course
Yield Serves 4
Number Of Ingredients 7
Steps:
- Half fill a large saucepan with water, add a large pinch of salt and bring to the boil. Add the pasta and cook for 10 minutes, stirring occasionally.
- Stir in the broccoli and peas and boil for a further 2 minutes, then drain in a colander and return to the pan.
- Add the crème fraîche, lemon zest and Parmesan and season generously with plenty of freshly ground black pepper and a little more salt. Toss together over a low heat for 20-30 seconds, or until the crème fraîche is hot, then serve sprinkled with a little extra cheese, if you like.
PASTA WITH FRESH HERBS, LEMON AND PEAS
Buy a bunch of parsley along with basil or chives to keep on hand in your refrigerator. The herbs will keep for a week if properly stored. Produce departments often use misters, but greens don't keep well once wet. When you get home, spin the herbs in salad spinner if they're wet, wrap them in a paper towel and then bag them.
Provided by Martha Rose Shulman
Categories dinner, weekday, pastas, main course
Time 15m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Bring a large pot of water to a boil. Meanwhile, in a large bowl or pasta bowl, combine the herbs, lemon zest, garlic, lemon juice and olive oil.
- When the water comes to a boil, salt generously and add the pasta. A few minutes before the pasta is done, add the peas to the water. When the pasta is just about al dente, remove a half cup of the cooking water and add to the bowl with the herbs. Drain the pasta and peas, toss with the herb mixture and the cheese, and serve.
Nutrition Facts : @context http, Calories 467, UnsaturatedFat 10 grams, Carbohydrate 71 grams, Fat 13 grams, Fiber 5 grams, Protein 16 grams, SaturatedFat 3 grams, Sodium 381 milligrams, Sugar 5 grams
PASTA WITH BROCCOLI AND LEMON CASHEW-CREAM SAUCE
We highly recommend finishing the pasta with finely grated Parmesan and some extra cracked black pepper-they're great flavors with the creamy lemon sauce.
Provided by Donna Hay
Categories HarperCollins Broccoli Pasta Cashew Lemon Lemon Juice Dinner Vegetarian Vegan Kid-Friendly Nut
Yield 4 servings
Number Of Ingredients 11
Steps:
- To make the lemon cashew-cream sauce, place the cashews in a medium heatproof bowl and cover with the boiling water. Allow to stand for 30 minutes. Drain the cashews well and place them in a blender. Add the stock, lemon juice, salt and pepper and blend until very smooth.
- Cook the pasta in a large saucepan of salted boiling water for 6 minutes. Add the broccoli and cook for a further 4 minutes or until the pasta is al dente and the broccoli is just tender. Drain the pasta and broccoli and immediately return to the warm saucepan. Add the cashew-cream sauce and toss to combine.
- Divide the pasta between serving bowls and top with the basil and lemon rind to serve.
SPAGHETTI WITH LEMON, PARMESAN & PEAS
This super healthy vegetarian pasta dish is quick to make, and makes the most of your store cupboard ingredients
Provided by Good Food team
Categories Dinner, Lunch, Pasta, Supper, Vegetable
Time 30m
Number Of Ingredients 8
Steps:
- Bring a large pan of lightly salted water to the boil. Feed in the spaghetti and cook for about 10-12 minutes, until just tender. (Check the pack instructions for timings - 'quick cook' spaghetti takes only 3 minutes.) Add the peas for the last 2-3 minutes.
- At the same time, heat the olive oil in a saucepan and fry the onion gently until softened and cooked, but not brown. Stir in the soft cheese and warm it through, adding 3 tbsp of the pasta cooking water to thin it down. Now stir in the lemon zest and 2 tbsp of the Parmesan.
- Drain the spaghetti and peas really well, return them to the pan and gently stir in the sauce. Season with salt and pepper, then pile it into 2 serving bowls. Sprinkle the parsley and the remaining Parmesan over the top and serve right away, with a mixed leaf salad.
Nutrition Facts : Calories 420 calories, Fat 11 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 61 grams carbohydrates, Fiber 5 grams fiber, Protein 22 grams protein, Sodium 0.83 milligram of sodium
ONE-POT PASTA WITH BROCCOLI AND LEMON
Less is more in this quick and easy weeknight dinner. It calls for just five main ingredients (penne, broccoli, garlic, lemon, and Parmesan) and requires minimal cleanup.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Time 25m
Yield Serves 4 to 6
Number Of Ingredients 7
Steps:
- Bring a large pot of salted water to a boil. Add penne and cook 5 minutes. Add broccoli and cook until pasta is just under al dente and broccoli is crisp-tender and bright green, 3 to 4 minutes more. Drain, then add pasta and broccoli back to pot.
- Toss with garlic, oil, lemon zest and juice, and cheese. Serve, topped with more cheese.
LINGUINE WITH LEMON-CREAM SAUCE
This quickly made pasta dish relies on the tang of lemons with the richness of cream sauce for its flavor.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Time 20m
Number Of Ingredients 6
Steps:
- In a large pot of boiling salted water, cook pasta according to package instructions. Reserve 1 cup pasta water; drain pasta and return to pot. Meanwhile, in a small pot, heat oil over medium. Add shallots, season with salt and pepper, and cook, stirring, until tender, 4 minutes. Add cream and lemon zest. Bring to a boil and cook until slightly thickened, 8 minutes. Add lemon juice and season to taste with salt and pepper. Pour cream sauce over pasta and toss, adding enough pasta water to create a thin sauce that coats pasta.
Nutrition Facts : Calories 640 g, Fat 24 g, Fiber 3 g, Protein 17 g
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