One Pot Lemon Broccoli Pasta
Servings: 2 servings
This lemon broccoli pasta recipe pops with bursts of citrus notes from the lemon juice and zest, tamed by the garlic, red chili pepper, and olive oil. The basil adds a punch of herby flavor to the mix, making this recipe a hit at the campsite.
Ingredients
- ½ lb penne pasta can be whole wheat, gluten-free, or any other kind you like
- 1 small head of broccoli cut into bite-sized pieces
- 2 cloves garlic minced
- ¼ cup olive oil
- 1 teaspoon red chili flakes
- Zest of one lemon
- ⅓ cup lemon juice from one lemon
- ¼ cup basil chiffonade
- Salt and pepper to taste
- Vegan parmesan optional, see note
Instructions
- Bring water to a boil.
- While you’re waiting for the water to come to a boil, measure out your olive oil, mince the garlic, and chiffonade the basil.
- Once the water reaches a boil, salt the water and add the pasta.1/2 lb penne pasta
- Subtract 4 minutes from the pasta cooking time (see your pasta's packaging for the time). When this timer goes off, that is when you will add the broccoli to the pot.1 small head of broccoli
- When the broccoli and pasta finish, turn the heat to low and drain the water.
- Return the pot to the heat and add the olive oil, garlic, and red chili flakes and stir for about one minute, until the garlic is fragrant.2 cloves garlic, ¼ cup olive oil, 1 teaspoon red chili flakes
- Add the lemon zest, juice, and basil and stir to combine.Zest of one lemon, ⅓ cup lemon juice, ¼ cup basil
- Add salt and pepper to taste and top with vegan parmesan.Salt and pepper to taste, Vegan parmesan
Notes
Ingredient Notes
There are a few vegan parmesan cheeses on the market, or you can make your own (try this recipe from Minimalist Baker). In a pinch, you can just use nutritional yeast.