One Pot Lemon Broccoli Pasta Recipes

ONE-POT PASTA WITH BROCCOLI AND LEMON

One-Pot Pasta with Broccoli and Lemon image

Less is more in this quick and easy weeknight dinner. It calls for just five main ingredients (penne, broccoli, garlic, lemon, and Parmesan) and requires minimal cleanup.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Pasta and Grains

Time 25m

Yield Serves 4 to 6

Number Of Ingredients 7

Ingredients

Kosher salt and freshly ground pepper
1 pound penne
1 pound broccoli, head cut into florets (3 1/2 cups), stems peeled and thinly sliced (1 cup)
1 clove garlic, finely grated
1/3 cup extra-virgin olive oil
2 teaspoons finely grated lemon zest, plus 3 tablespoons fresh juice (from 1 lemon)
1/2 cup finely grated Parmesan (1 ounce), plus more for serving

Steps:

Bring a large pot of salted water to a boil. Add penne and cook 5 minutes. Add broccoli and cook until pasta is just under al dente and broccoli is crisp-tender and bright green, 3 to 4 minutes more. Drain, then add pasta and broccoli back to pot.
Toss with garlic, oil, lemon zest and juice, and cheese. Serve, topped with more cheese.

ONE POT BROCCOLI LEMON PASTA

One Pot Broccoli Lemon Pasta image

This one pot broccoli lemon pasta recipe comes together with just a few minutes of prep and a handful of pantry staples.

Provided by Liz Thomson

Categories Dinner

Time 15m

Yield 4

Number Of Ingredients 7

Ingredients

8 oz whole wheat pasta
8 oz broccoli florets (about 3 cups)
2 tablespoons butter
Zest and juice of 1/2 lemon
1/4 teaspoon salt
1/4 teaspoon red pepper flakes
1 oz parmesan cheese (about 1/3 cup shredded)

Steps:

Bring a large pot of water to a boil.
Check the pasta box to see the recommended time for cooking. You'll be adding the broccoli into the same pot before the pasta finishes cooking.
Once the water is boiling, add the pasta then reduce the heat to a simmer. When there are 4 minutes left of cooking for the pasta, add the broccoli and turn the heat up to high to bring the water back up to a boil.
Once boiling, reduce heat and simmer until the broccoli is bright green and tender and the noodles are al dente.
Drain the pasta and broccoli and add the butter to the warm pot.
Add the pasta and broccoli back to the pot and toss with butter, lemon zest, lemon juice, salt, red pepper flakes, and Parmesan cheese.

Nutrition Facts : ServingSize 2 cups, Calories 294 calories, Sugar 3.4 g, Sodium 27.3 mg, Fat 7 g, SaturatedFat 3.8 g, TransFat 0 g, Carbohydrate 49.6 g, Fiber 4.4 g, Protein 9.7 g, Cholesterol 15.3 mg

ONE POT LEMON BROCCOLI PASTA

One Pot Lemon Broccoli Pasta image

Provided by Messkit Maven

Time 20m

Number Of Ingredients 10

Ingredients

1/2 lb penne pasta (can be whole wheat, gluten-free, or any other kind you like)
1 small head of broccoli (cut into bite-sized pieces)
2 cloves garlic (minced)
¼ cup olive oil
1 teaspoon red chili flakes
Zest of one lemon
⅓ cup lemon juice (from one lemon)
¼ cup basil (chiffonade)
Salt and pepper to taste
Vegan parmesan (optional, see note)

Steps:

Bring water to a boil.
While you're waiting for the water to come to a boil, measure out your olive oil, mince the garlic and chiffonade the basil.
Once the water reaches a boil, salt the water and add the pasta.
Subtract 4 minutes from the pasta cooking time (see your pasta's packaging for the time). When this timer goes off, that is when you will add the broccoli to the pot.
When the broccoli and pasta finish, turn the heat to low and drain the water. It's OK if there is a little bit of pasta water remaining, but try to keep no more than ¼ cup.
Return the pot to the heat and add the olive oil, garlic, and red chili flakes and stir for about one minute, until the garlic is fragrant.
Add the lemon zest, juice, and basil and stir to combine.
Add salt and pepper to taste and top with desired amount of vegan parmesan.

Nutrition Facts : Calories 643 kcal, ServingSize 1 serving

ONE-POT LEMON-BROCCOLI PASTA WITH PARMESAN

One-Pot Lemon-Broccoli Pasta with Parmesan image

This hearty pasta dish with bright, fresh flavor is ideal for busy weeknights. The Parmesan adds welcome saltiness and notes of umami and you get added texture from the slight crunch of broccoli and whole-wheat noodles. Add some shredded rotisserie chicken, grilled shrimp or crispy chickpeas to punch up the protein.

Provided by Carolyn Casner

Categories Healthy Pasta and Noodle Recipes

Time 20m

Number Of Ingredients 12

Ingredients

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

Steps:

Heat oil in a large saucepan over medium heat. Add shallot and cook, stirring, until starting to soften, about 2 minutes. Add garlic and cook, stirring, until fragrant, about 30 seconds. Add pasta, water, broth, lemon zest, salt and pepper. Cover and bring to a boil. Uncover, reduce heat to medium-high and cook, stirring frequently, for 10 minutes. Add broccoli and cook, stirring, until heated through, 2 to 3 minutes. Remove from heat and stir in Parmesan and lemon juice.

Nutrition Facts : Calories 210 calories, Carbohydrate 23.9 g, Cholesterol 5.7 mg, Fat 10.2 g, Fiber 4.5 g, Protein 9.3 g, SaturatedFat 2.3 g, Sodium 451.2 mg, Sugar 1.7 g

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