Spaghetti With Broccoli and Lemon

20-meals-17
Photo by Anna Williams
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 527 calories
    • Calories 144 calories from fat
    • Fat 16 g
    • Sat Fat 4 g
    • Cholesterol 10 mg
    • Sodium 760 mg
    • Protein 20 g
    • Carbohydrate 72 g
    • Sugar 2 g
    • Fiber 7 g
    • Iron 3 mg
    • Calcium 250 mg

Cook the pasta according to the package directions. Reserve 1 cup of the cooking water, drain the pasta, and return it to the pot.Meanwhile, heat the oil in a skillet over medium-high heat. Add the garlic and cook, stirring, until golden, 1 to 2 minutes.Add the broccoli, red pepper, and 1 teaspoon salt. Cook until heated through, 1 to 2 minutes.Add the broccoli mixture, lemon juice, Parmesan, and reserved pasta water to the pasta.Cook over medium heat, stirring, until combined and heated through, 2 to 3 minutes. Sprinkle with the lemon zest and serve.

Ingredients

  1. Check 12 ounces spaghetti (3/4 box)
  2. Check 3 tablespoons extra-virgin olive oil
  3. Check 4 cloves garlic, thinly sliced
  4. Check 1 1-pound package frozen broccoli florets, thawed
  5. Check 1/2 teaspoon crushed red pepper
  6. Check kosher salt
  7. Check 1 lemon, zest finely grated and juice squeezed
  8. Check 1 cup grated Parmesan (4 ounces)

Directions

  1. Cook the pasta according to the package directions. Reserve 1 cup of the cooking water, drain the pasta, and return it to the pot.
  2. Meanwhile, heat the oil in a skillet over medium-high heat. Add the garlic and cook, stirring, until golden, 1 to 2 minutes.
  3. Add the broccoli, red pepper, and 1 teaspoon salt. Cook until heated through, 1 to 2 minutes.
  4. Add the broccoli mixture, lemon juice, Parmesan, and reserved pasta water to the pasta.
  5. Cook over medium heat, stirring, until combined and heated through, 2 to 3 minutes. Sprinkle with the lemon zest and serve.