Description
A vibrant and nutritious vegetarian dinner that combines tender broccoli florets with a silky, zesty lemon cream sauce. This Italian-inspired dish uses wholesome ingredients to create a restaurant-quality meal in under thirty minutes, perfect for busy weeknights when you need something quick, satisfying, and flavorful.
Ingredients
12 oz pasta (fettuccine or penne)
2 cups broccoli florets
1 cup heavy cream
2 tbsp fresh lemon juice
1 tsp fresh lemon zest
1/2 cup grated Parmesan cheese
3 cloves garlic, minced
1 tbsp olive oil
Reserved pasta water as needed
Instructions
Boil a large pot of salted water over medium-high heat.
Add pasta and cook for two minutes less than package directions.
Add broccoli florets to the boiling water three minutes before the pasta is finished.
Drain the pasta and broccoli, reserving one cup of the starchy cooking water.
Heat olive oil in a large skillet over medium heat.
Sauté minced garlic until fragrant, about thirty seconds.
Pour heavy cream into the skillet and bring to a gentle simmer.
Whisk in Parmesan cheese, lemon juice, and lemon zest until smooth.
Add the drained pasta and broccoli to the sauce, using reserved water to adjust consistency as needed.
Notes
Use freshly grated Parmesan for the best melting texture. If the sauce becomes too thick, add small splashes of the reserved pasta water. Ensure the garlic does not brown to maintain a sweet, aromatic profile. Substitute olive oil with butter for a richer flavor.
- Prep Time: 10
- Cook Time: 15
- Category: Recipes
- Method: Boiling and Pan-Sautéing
- Cuisine: Italian-inspired
Nutrition
- Serving Size: 1.5 cups
- Calories: 420
- Sugar: 3g
- Sodium: 350mg
- Fat: 18g
- Saturated Fat: 10g
- Carbohydrates: 52g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 45mg