Best 10 Lemon Broccoli Pasta Recipes

ONE-POT PASTA WITH BROCCOLI AND LEMON

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.

BAKED ALFREDO PASTA WITH BROCCOLI RABE AND LEMON

Steps:

• Heat the oven to 500 degrees. Bring a large pot of generously salted water to a boil. Place the butter in a 9-by-13-inch/3-quart pan or baking dish and transfer it to the oven to melt while the oven heats; remove it from the oven once it's melted.
• In a small bowl, stir together the panko, 1/4 cup Parmesan and the lemon zest. Add 1 tablespoon of the melted butter from the baking pan, stir until the panko is moistened with butter, then season with salt and pepper.
• When the water's boiling, add the pasta and cook until al dente, about 2 minutes less than the package instructions suggest. During the last minute of cooking, add the broccoli rabe. Reserve 1/2 cup pasta water, then drain the pasta and broccoli rabe.
• Whisk the cream, garlic and pasta water into the melted butter in the baking dish until smooth. Add the remaining Parmesan in large handfuls, vigorously whisking until smooth and combined. Add the pasta, broccoli rabe and half the mozzarella. Taste, and season well with salt and pepper. Stir until very combined.
• Top with the remaining mozzarella, then sprinkle evenly with the panko mixture. Bake until the mozzarella has melted and the panko is golden brown, 10 to 15 minutes.

PASTA WITH BROCCOLI AND LEMON CASHEW-CREAM SAUCE

Steps:

• To make the lemon cashew-cream sauce, place the cashews in a medium heatproof bowl and cover with the boiling water. Allow to stand for 30 minutes. Drain the cashews well and place them in a blender. Add the stock, lemon juice, salt and pepper and blend until very smooth.
• Cook the pasta in a large saucepan of salted boiling water for 6 minutes. Add the broccoli and cook for a further 4 minutes or until the pasta is al dente and the broccoli is just tender. Drain the pasta and broccoli and immediately return to the warm saucepan. Add the cashew-cream sauce and toss to combine.
• Divide the pasta between serving bowls and top with the basil and lemon rind to serve.

LEMON BROCCOLI PASTA

Steps:

• In a saucepan, combine the broth, lemon juice and zest, garlic powder and pepper. Bring to a boil. Add pasta and broccoli. Reduce heat; simmer, uncovered, for 3-4 minutes or until pasta is tender. Drain; stir in sour cream. Sprinkle with cheese.

LEMON BROCCOLI & TUNA PASTA SALAD

Steps:

• Boil Broccoli Florets in small amount of boiling water that has been salted for approximately 10-15 minutes, covered. Rinse cooked broccoli under cold running water in sieve to drain fully, and set aside once florets are completely cooled. Next, cook pasta as directed on package (al dente is 10-12 minutes). Once pasta is cooked al dente style, remove from heat, and drain - cool completely.
• Meanwhile, mix Caesar dressing, sour cream, olive oil, lemon zest & juice. Add freshly ground black pepper to taste and mix well.
• Place cooled pasta in medium size mixing bowl, add dressing mixture, tuna (fork flake to smaller chunks), broccoli florets, cheese, and cherry tomatoes; mix lightly to incorporate dressing mixture throughout, but not to brake down tuna chunks, florets further. Serve immediately or, cover and refrigerate until ready to serve.

LOW CARB LEMON GARLIC PASTA WITH TOFU AND BROCCOLI RECIPE BY TASTY

Steps:

• Heat olive oil in a skillet and cook tofu over medium high heat until crispy.
• Remove from the skillet and add broccoli, garlic, and water.
• Steam broccoli until beginning to soften.
• While broccoli is steaming, rinse noodles under warm water.
• Add noodles to skillet and cook for a few minutes.
• Add in hummus, nutritional yeast, parmesan cheese, garlic powder, salt, pepper, crushed red pepper, and the juice of 1 lemon.
• Add tofu back to skillet and cook until everything is combined.
• Serve with extra lemon juice and seasonings to taste.

PASTA WITH LEMON CREAM SAUCE, BROCCOLI, AND PEAS RECIPE - (4.4/5)

Steps:

• Cook pasta according to package directions, omitting salt and fat. Add broccoli during last 4 minutes of cooking time. Place peas in a colander. Drain pasta mixture over peas; set aside. Melt butter in a skillet over medium-high heat. Add garlic to pan; sauté 1 minute. Combine broth and cornstarch in a small bowl; stir until well blended. Add broth mixture to pan; bring to a boil. Cook 1 minute or until thick, stirring constantly. Remove from heat. Stir in cream, juice, salt, 1/4 teaspoon black pepper, and red pepper. Add pasta mixture to broth mixture; toss gently to coat. Garnish with coarsely ground black pepper and lemon slices, if desired. Serve immediately.

BOW TIE PASTA WITH BROCCOLI, GARLIC, AND LEMON

Steps:

• Warm olive oil in a small frying pan over low heat. Slowly cook garlic in oil until golden, about 2 to 3 minutes. Be very careful not to burn garlic. Stir in lemon juice, and season with salt and pepper.
• Meanwhile, cook pasta in a large pot of boiling salted water. About 5 minutes before pasta is done, drop broccoli into the pasta water. Continue to cook until pasta is cooked and broccoli is crisp-tender. Drain.
• Toss pasta, broccoli, and lemon sauce in a large bowl. Sprinkle with grated Parmesan cheese.

BROCCOLI, PASTA AND LEMON SOUP

Steps:

• Heat the stock in a large pan until boiling. Add the risoni and cook for 5 minutes.
• Add the broccoli and simmer for 4 mins or until the pasta and broccoli are tender.
• Stir in the lemon juice, zest and oregano and season the the freshly ground black pepper.

CREAMY LEMON CHICKEN PASTA WITH BROCCOLI RECIPE - (4.3/5)

Steps:

• 1.Pat the chicken dry with a paper towel and season well with salt and pepper. Heat the oil in a large, 12-inch nonstick skillet over medium heat until the oil is hot and rippling. Add the chicken and saute, stirring frequently, until the chicken is browned and cooked through. Remove the chicken to a plate, keeping as much oil/liquid in the skillet as possible. 2.Keep the skillet on medium heat and add another teaspoon of oil if needed. Add the garlic and basil and stir constantly for about 30 seconds. Add the water, broth, lemon juice and pasta. Stir to combine. 3.Bring the mixture to a simmer and cook, stirring occasionally just to keep the pasta from sticking, for 10-12 minutes until the pasta is tender - it will cook for a few more minutes in the next step. There will be a bit of liquid left in the skillet; that's ok. 4.Add the broccoli and lemon zest. Cover and cook for 2-3 minutes until the broccoli is bright green and tender. While the broccoli is cooking, whisk together the milk and cornstarch. 5.Uncover the skillet and stir in the milk mixture along with the Parmesan cheese and reserved chicken. Simmer, uncovered, until the sauce has thickened slightly, 1-2 minutes. 6.Season with additional salt and pepper (this is really important - don't skip this step!) and serve.