Description
A light and healthy pasta dish featuring whole wheat pasta and fresh broccoli, enhanced with garlic and lemon for a zesty flavor.
Ingredients
Scale
- 8 ounces whole wheat pasta
- 2 cups broccoli florets
- 2 tablespoons extra virgin olive oil
- 3 cloves garlic, finely chopped
- 1 teaspoon crushed red pepper (optional)
- 1 teaspoon zest from a lemon
- 2 tablespoons freshly squeezed lemon juice
- Salt and freshly ground black pepper to taste
- 1/4 cup grated Parmesan cheese (optional)
- Fresh basil leaves for decoration
Instructions
- Boil a large pot of salted water. Add the whole wheat pasta and cook according to package directions until al dente.
- In the final three minutes of cooking, add the broccoli florets.
- Drain the mixture, saving about half a cup of the pasta water.
- In a skillet, warm the extra virgin olive oil over medium heat. Add the chopped garlic and optional crushed red pepper, sautéing for about a minute.
- Combine the drained pasta and broccoli in the skillet, mixing well.
- Gradually add the lemon zest, lemon juice, and reserved pasta water to achieve desired sauce consistency. Season with salt and black pepper.
- If desired, sprinkle with grated Parmesan cheese and toss gently.
- Plate the pasta immediately, garnishing with fresh basil leaves.
Notes
- For a vegan option, omit the Parmesan cheese.
- Adjust the amount of crushed red pepper based on your spice preference.
- This dish can be served warm or at room temperature.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Boiling and Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 2g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8.5g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 5mg