This lemon broccoli pasta recipe has quickly become a family favorite in the Ryder-household. Not only because it is totally delicious and my kids happen to be obsessed with broccoli, but also because it’s so easy to make. I often make the roasted broccoli during the day when I have some time or even the night before if I know the next day is going to be hectic. Then all that’s needed is for me to make a quick cream sauce and cook the pasta. This lemon and broccoli pasta makes the perfect vegetarian weeknight dinner and is also pretty amazing the next day for lunch.
How to make broccoli pasta
Preheat the oven and cut a large head of broccoli into small florets. Chop the stalks and place stalks and florets onto a large, rimmed baking sheet. Drizzle with olive oil and season with salt, pepper, chilli flakes and lemon. Place in the hot oven and allow to roast until the broccoli is cooked and starting to crisp. Alternatively, blanch or steam the broccoli until bright green but still slightly underdone before adding to the pasta sauce. To make the cream sauce, saute chopped onion and garlic in a pan over medium high heat until soft and translucent. Add the cream, seasoning and lemon juice and allow to come to a simmer. Simmer for 5 minutes then add the broccoli. Allow to simmer for another 5 minutes then add cooked pasta, Parmesan cheese and a few tablespoons of pasta water. Stir to coat the pasta in the sauce then serve with extra Parmesan cheese.
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