Broccoli-Lemon Pasta

This easy pasta favorite will surely make it into your dinner rotation. Add extra protein with chick peas, cooked chicken or shrimp

Serves 4


2 tablespoons extra-virgin olive oil

1 medium shallot, minced

2 cloves garlic, minced

8 ounces whole-wheat rotini or farfalle pasta

1 ¾ cups water

1 ½ cups low-sodium vegetable broth or chicken broth

1 tablespoon lemon zest

½ teaspoon salt

½ teaspoon ground pepper

1 (10 ounce) package frozen broccoli florets, thawed and coarsely chopped

⅓ cup grated Parmesan cheese

4 teaspoons lemon juice, or more to taste


1. Heat oil in a large saucepan over medium heat.

2. Add shallot and cook, stirring, until starting to soften, about 2 minutes. Add garlic and cook, stirring, until fragrant, about 30 seconds.

3. Add pasta, water, broth, lemon zest, salt and pepper.

4. Cover and bring to a boil. Uncover, reduce heat to medium-high and cook, stirring frequently, for 10 minutes.

5. Add broccoli and cook, stirring, until heated through, 2 to 3 minutes. Remove from heat and stir in Parmesan and lemon juice.

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