Lemon Broccoli Pasta
A quick, nutritious, and flavorful pasta featuring roasted broccoli, tangy lemon, crunchy walnuts, and vegetarian cheese. Ready in just 25 minutes, this weeknight-friendly recipe is high in fiber, plant-based protein, and healthy fats. Perfect for a simple, satisfying dinner or meal prep.
Equipment
- 1 large bowl
- 1-Baking tray
- 1 large sauté pan
- Garlic press or knife
- Measuring Spoons and Cups
- Grater for cheese
Ingredients
- 1 large head broccoli cut into bite-size florets
- 350 g 3½ cups dry pasta (fusilli or preferred type)
- 1 large lemon
- 2 tbsp olive oil divided
- 3 large garlic cloves finely chopped or pressed
- ¼ tsp dried red chili flakes optional
- 40 g ⅓ cup walnut halves, roughly chopped
- 50 g ½ cup vegetarian hard cheese, finely grated (pecorino or similar)
- ½ tsp sea salt
- ¼ tsp freshly ground black pepper plus extra for serving
Instructions
- Preheat Oven for Roasting Broccoli: Start by preheating your oven to 180°C (350°F) for a fan-assisted oven or 200°C (400°F) for a conventional oven. This ensures your broccoli roasts evenly and develops a slightly caramelized flavor that adds depth to the pasta. While the oven warms, you can prepare the broccoli and other ingredients.
- Prepare Broccoli Florets: Wash your broccoli thoroughly under cold running water and pat dry. Cut the large head into small, bite-sized florets to ensure even roasting. The smaller the pieces, the faster they will cook, and the edges will crisp up nicely.
- Season Broccoli with Olive Oil and Lemon: In a large mixing bowl, add the broccoli florets along with 1 tablespoon of olive oil. Squeeze the juice of half a lemon over the broccoli and sprinkle with ½ teaspoon of sea salt and ¼ teaspoon of freshly ground black pepper. Toss the broccoli thoroughly so that every floret is coated in the lemony, seasoned oil. This will infuse the broccoli with flavor while it roasts.
- Roast Broccoli in Oven: Spread the seasoned broccoli evenly on a baking tray in a single layer to allow for even cooking. Place the tray on the middle rack of the preheated oven. Roast for 15 minutes, turning the florets halfway through cooking. The broccoli should become tender with lightly browned edges, enhancing its natural sweetness.
- Cook Pasta According to Instructions: While the broccoli roasts, bring a large pot of salted water to a rolling boil. Add your pasta of choice (fusilli works wonderfully) and cook according to the package directions until al dente. Stir occasionally to prevent sticking. Once cooked, reserve about ¾ cup of the pasta cooking water before draining, as this starchy liquid will help create a smooth, cohesive sauce. Drain the pasta and set it aside.
- Prepare Garlic and Walnut Sauté: Heat 1 tablespoon of olive oil in a large sauté pan over medium heat. Add the finely chopped or pressed garlic and ¼ teaspoon of dried red chili flakes (if using) and sauté for 1–2 minutes until fragrant. Be careful not to burn the garlic, as it will turn bitter. Then, add the roughly chopped walnuts and cook for another 1–2 minutes, stirring frequently. This step enhances the nuts’ flavor and allows the garlic to release its aroma.
- Combine Pasta with Garlic and Walnut Mixture: Add the drained pasta directly to the sauté pan with the garlic and walnuts. Pour in the juice of the remaining half of the lemon and about ¼–½ cup of the reserved pasta water. Toss gently but thoroughly to ensure the pasta is evenly coated with the flavorful mixture. The pasta water will help bind the ingredients together, creating a light, glossy coating over each piece of pasta.
- Add Roasted Broccoli and Cheese: Carefully add the roasted broccoli to the pan, followed by the finely grated cheese. Toss everything gently to combine, ensuring the broccoli and pasta are evenly mixed and the cheese melts slightly, creating a rich, creamy texture. Taste and adjust the seasoning, adding more salt or black pepper if needed.
- Final Touches for Serving: Transfer the pasta to serving plates or a large serving bowl. Finish with a sprinkle of extra cheese, a light zest of lemon for added brightness, and freshly ground black pepper. The result is a visually appealing, flavorful, and aromatic dish that’s both satisfying and nutritious.
- Serve Immediately: This pasta is best enjoyed fresh and warm, as the flavors are most vibrant. Serve as a wholesome weeknight dinner or a make-ahead lunch option. Pair with a light salad or crusty bread for a complete meal. Leftovers can be stored in an airtight container in the fridge for up to 2 days and reheated gently on the stovetop.
Notes
- Broccoli Size Matters: The size of the florets affects roasting time. Smaller pieces roast faster and develop crisp edges, while larger florets may need a few extra minutes.
- Pasta Water Magic: Reserving pasta water helps bind the sauce, making it creamy and ensuring the flavors coat the pasta evenly.
- Cheese Options: Pecorino is traditional, but any hard vegetarian Italian cheese works well. Grate it finely for smooth melting.
- Flavor Adjustments: Adjust chili flakes to your taste. For a milder version, skip entirely; for a spicy kick, increase slightly.
- Meal Prep Friendly: This pasta can be made ahead, stored in the fridge for up to 2 days, and gently reheated on the stovetop.
