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- 8 oz whole wheat spaghetti - 2 cups broccoli florets - 4 cloves garlic, minced - 1 teaspoon red pepper flakes (optional) - 3 tablespoons olive oil - Zest of 1 lemon - 3 tablespoons lemon juice - ½ cup grated Parmesan cheese (or nutritional yeast for a vegan option) - Salt and pepper to taste - Fresh parsley, chopped (for garnish) The key ingredients in Lemon Garlic Broccoli Pasta are simple yet vibrant. Whole wheat spaghetti gives a nutty taste and adds fiber. Broccoli florets provide crunch and a bright green color. Garlic adds a rich and savory flavor, while lemon juice and zest bring brightness. The Parmesan cheese adds creaminess and depth, but feel free to use nutritional yeast for a vegan option. If you want to switch things up, you can use other types of pasta. Try regular spaghetti, penne, or even spiralized zucchini for a lighter dish. For a gluten-free version, choose gluten-free pasta made from rice or chickpeas. Need a vegan option for cheese? You can use nutritional yeast. It gives a cheesy flavor without dairy. You can also try cashew cheese or any store-bought vegan cheese. This dish offers a balanced meal. One serving has about 350 calories, 12 grams of fat, and 15 grams of protein. Broccoli is a superfood packed with vitamins C and K. Lemon adds vitamin C, which helps boost your immune system. Together, they make this dish both tasty and healthy. For the full recipe, including instructions, check out the *Full Recipe*. To start, fill a large pot with water and add salt. Turn the heat to high and cover the pot. This helps the water boil faster. When the water bubbles, add the spaghetti. Cook the pasta until it is al dente, or firm to the bite. This usually takes about 8-10 minutes. Now, here’s the trick for the broccoli. About three minutes before the pasta is done, add the broccoli florets to the pot. This will blanch the broccoli just right. It should be bright green and tender but still crisp. While the pasta cooks, grab a large skillet and heat olive oil over medium heat. Once the oil is warm, add minced garlic. Stir it for 1-2 minutes. You want the garlic to smell good but not turn brown. Burnt garlic can ruin the flavor. If you like heat, sprinkle in red pepper flakes. Start with a little, then taste. You can always add more later. When the pasta and broccoli are ready, save about a cup of pasta water, then drain the rest. Add the drained pasta and broccoli to the skillet with the garlic oil. Toss them gently to mix. Next, pour in the lemon juice and zest. Mix well so that everything gets coated. If it looks dry, slowly add some reserved pasta water. This helps create a nice, smooth sauce. Finally, stir in the grated Parmesan cheese or nutritional yeast. Season with salt and pepper to taste. Give it one last toss to combine everything. Enjoy your Lemon Garlic Broccoli Pasta! For the complete recipe, check the *Full Recipe* section. To make your Lemon Garlic Broccoli Pasta sing, think about adding more herbs. Fresh basil or thyme can boost the taste. You can also add a pinch of oregano for depth. Each herb brings its own flair. Lemon zest is key here. It adds a bright, fresh flavor. Use a microplane to grate the zest finely. This helps release its oils. Sprinkle it in right before serving. The zest will brighten the dish and make it pop! Cooking pasta can be tricky. To avoid overcooking, set a timer. Follow the package instructions for al dente. It should be firm yet tender. Remember, the pasta will cook a bit more when you mix it with the sauce. Managing skillet temperature is also vital. Heat your olive oil to medium. If it gets too hot, the garlic will burn. You want it fragrant, not brown. Stir often to keep things even and smooth. For a heartier meal, consider adding protein. Shrimp or grilled chicken work well. They add flavor and make the dish filling. Simply cook them separately and toss them with the pasta. Pair your dish with a light salad. A simple mixed greens salad with lemon vinaigrette complements the pasta nicely. You could also serve it with crusty bread for a complete meal. For the *Full Recipe*, check the earlier section. Enjoy your cooking journey! {{image_2}} You can easily make this dish vegetarian or vegan. One great option is to swap in chickpeas. They add protein and make the meal more filling. Just drain and rinse a can of chickpeas. Toss them in with the pasta and broccoli. This change makes the dish heartier and keeps it plant-based. If you want a cheesy flavor without dairy, use nutritional yeast. It has a nutty taste and works well in this recipe. Replace the Parmesan cheese with half a cup of nutritional yeast. This keeps the dish creamy while being vegan-friendly. You won’t miss the cheese! Feel free to adjust the vegetables based on the season. In spring, add fresh peas or asparagus for a pop of color. In fall or winter, roasted squash or Brussels sprouts can add warmth. Just roast them in the oven before mixing them in with the pasta. This will give extra flavor and texture. You can also modify the dish for summer meals. Try adding fresh tomatoes or zucchini. These seasons give the meal a bright, fresh taste. You can even serve it cold as a pasta salad. Just let the dish cool before serving. Not all pasta is the same. You can switch to gluten-free pasta if needed. Many brands offer great gluten-free options that taste good. Look for ones made from brown rice or lentils. They will still give you a nice bite. You may also try whole grain pasta. It is more nutritious than regular pasta. Whole grain pasta adds fiber and keeps you full longer. Just keep the cooking time in mind, as it might differ from the regular type. Choose the pasta that fits your diet best! For the *Full Recipe*, check out the detailed instructions above. Store leftover Lemon Garlic Broccoli Pasta in an airtight container. This helps keep the pasta fresh. It stays good in the fridge for up to three days. After that, the flavors may fade. To reheat the pasta, use a skillet over low heat. Add a splash of water or olive oil. This will help keep the pasta moist. Stir gently to avoid burning. You can also microwave it. Just cover the bowl to keep steam in. This will help warm it without drying out. You can freeze Lemon Garlic Broccoli Pasta for later. Place it in a freezer-safe container. Make sure to leave some space for expansion. This dish can last up to three months in the freezer. When you’re ready to eat, thaw it in the fridge overnight. Reheat it in a skillet with a bit of water or oil for the best texture. To change the spice in your dish, try these tips: - Increase spice: Add more red pepper flakes. You can even use fresh chili if you like it hot. - Decrease spice: Use fewer red pepper flakes or skip them altogether. You can also add more cheese to balance the heat. Yes, you can make this dish ahead of time! Here’s how: - Cook the pasta and broccoli: Prepare both as usual. - Cool completely: Let everything cool before storing. This helps prevent sogginess. - Store: Place in an airtight container in the fridge. It stays fresh for up to three days. - Reheat: Warm it in a skillet with a splash of water to keep it moist. This pasta pairs well with many sides. Here are some ideas: - Complete meals: Add grilled chicken or shrimp for protein. - Appetizers: Serve with garlic bread or a light bruschetta. - Salads: A fresh green salad with lemon vinaigrette complements the meal well. You can find the Full Recipe in this article. It includes all the steps you need to make this tasty dish! In this blog post, we explored a simple and tasty Lemon Garlic Broccoli Pasta. We covered essential ingredients, substitutions, and nutritional info. You learned step-by-step cooking tips and tricks for a great meal. We also looked at variations and storage methods. With these insights, you can create this dish easily. Whether you eat vegan or not, this pasta is versatile. Enjoy making it your own!

Lemon Garlic Broccoli Pasta

Savor the zesty flavors of Lemon Garlic Broccoli Pasta, a quick and delicious dish that elevates your weeknight dinner! Featuring whole wheat spaghetti, fresh broccoli, aromatic garlic, and a splash of lemon juice, this recipe is both healthy and satisfying. Perfect for busy days, it's ready in just 20 minutes. Click through to explore this vibrant recipe and experience a burst of citrusy goodness on your plate! Don't miss out on this delightful meal!
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Ingredients
  

8 oz whole wheat spaghetti

2 cups broccoli florets

4 cloves garlic, minced

1 teaspoon red pepper flakes (optional)

3 tablespoons olive oil

Zest of 1 lemon

3 tablespoons lemon juice

½ cup grated Parmesan cheese (or nutritional yeast for a vegan option)

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Instructions
 

Cook the Pasta: Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package instructions until al dente. In the last 3 minutes of cooking, add the broccoli florets to the pot to blanch them.

    Prepare the Garlic Sauce: While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the minced garlic and red pepper flakes (if using) and sauté for about 1-2 minutes until the garlic is fragrant but not browned.

      Combine Ingredients: Once the pasta and broccoli are done, reserve about 1 cup of the pasta water and drain the rest. Add the drained pasta and broccoli to the skillet with the garlic oil.

        Add Lemon and Cheese: Pour in the lemon juice and zest, tossing well to combine everything. If the mixture seems dry, gradually add some of the reserved pasta water until you reach your desired consistency.

          Finish with Flavor: Stir in the grated Parmesan cheese (or nutritional yeast), and season with salt and pepper to taste. Toss again to ensure everything is evenly coated.

            Serve: Plate the pasta in serving bowls, garnishing with fresh parsley for a burst of color and added freshness.

              Prep Time: 10 mins | Total Time: 20 mins | Servings: 4