This Lemon Broccoli Pasta is a bit tangy and so delicious! It’s packed with broccoli, and the roasted tomatoes add even more flavor. Enjoy this dish as an easy weeknight vegetarian pasta dinner.
I’ve been eating a lot of pasta lately! I love it because it’s affordable, easy to make, and you can enjoy it in many different ways. I love lemons in almost everything, so lemon broccoli pasta is one of my favorites.
This is the kind of recipe I make for myself all the time, but I’ve never really measured things out before. I almost always have pasta, broccoli, lemons, and garlic on hand, so this Lemon Broccoli Pasta gets made regularly around here 🙂
Why Your Body Will Love This Pasta
- Heart Health – The fiber in broccoli helps us maintain healthy blood sugar and cholesterol levels. (It’s also great for the digestive system.) The flavonoids and potassium found in lemon can aid in lowering blood pressure, reducing the risk of heart disease.
- Immune System Support – Broccoli contains a good amount of Vitamin A, which helps the body fight infections and keeps the immune system healthy. It also has many antioxidants that further support the immune system. Tomatoes also boast antioxidant power. Antioxidants help neutralize harmful free radicals in the blood, and the lycopene in tomatoes may help reduce the risk of chronic diseases, including heart disease and cancer. Lemons are high in vitamin C and antioxidants that prevent cell damage.
- Kidney Health – Lemons contain citric acid, which can increase urine acidity and production, helping prevent kidney stones. Citric acid is also known to slow the conversion of starch to sugar, aiding in weight management.
Lemon Broccoli Pasta Recipe Ingredients and Substitutions
- Pasta – You can use any kind of pasta you like in this recipe. I chose whole wheat penne because I happened to have a few packages in the pantry, and I love the heartiness of whole wheat pasta. I like that the pasta is similar in size to the broccoli and tomatoes, but spaghetti noodles would work well, too.
- Broccoli – I used fresh broccoli in this recipe because I almost always have it on hand, and I love cooking with it when possible. You can use frozen broccoli, too; it won’t need to cook quite as long. If you don’t like broccoli, consider substituting cauliflower, kale, or spinach.
- Tomatoes – I’ve loved these sweet little San Marzano tomatoes from Trader Joe’s. If you can’t find San Marzano, another small tomato, like cherry or grape, will also work well.
- Butter & Olive Oil – I used a mixture of vegan butter and olive oil because I like they create. If you want, you can use just one or the other.
- Garlic – This is one of those recipes where you can measure the amount of garlic with your heart (haha!). Lemon and garlic go great together, and I like to add 2-3 cloves in for great flavor.
- Lemon – Lemon is one of the stars of this dish! Be sure to use real lemons rather than bottled lemon juice. This recipe calls for both the zest and juice of the lemon. Like garlic, you can add as much or as little as you like.
- Salt & Pepper
How To Make Lemon Broccoli Pasta
This Lemon Broccoli Pasta is so easy to make! You need just a few ingredients and about 20 minutes.
- Start by roasting the tomatoes in the oven. I like to slice them in half, but you can keep them whole if they’re smaller. I toss them with a small drizzle of olive oil and a pinch of salt and pepper. They will roast while the pasta is cooking. You want them to look similar to the photo above.
- Bring a large pot of water to a boil, and then add the pasta in. Give it a good stir and cook according to package directions. When the pasta is about 2-3 minutes from being done, you can add all the broccoli in. Cook until broccoli is tender, and then drain pasta. Leave pasta and broccoli in the strainer while you make the sauce in the pot.
- Place the empty pasta pot back on medium heat and add the butter, oil, and garlic. Cook until garlic is fragrant, 1-2 minutes, and then add back in the pasta, broccoli, lemon juice, and zest. Stir until combined and season with salt and pepper to taste.
Lemony Broccoli Pasta Frequently Asked Questions
- What is the best type of pasta to use? You can really use any kind of pasta you like for this recipe. I used whole wheat penne because I like the fact that it’s the same size as the broccoli and tomatoes. Long spaghetti will also work well.
- Can I make this Lemon Broccoli Pasta without the tomatoes? Of course! I happened to have a container of tomatoes, and I liked the flavor that they added.
- Can this pasta be frozen? I haven’t frozen it myself, but it can be frozen. Cook the pasta al dente before freezing, and use a little olive oil for reheating.
- Can I use frozen broccoli? Yes, add it at the end of the pasta-cooking process to ensure it doesn’t get too mushy.
Do you have a question that I didn’t answer? Ask me in the comment section below, and I’ll get back to you ASAP!
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Lemon Broccoli Pasta with Roasted Tomatoes
- Total Time: 30 minutes
- Yield: 4-6 1x
- Diet: Vegan
Description
This Lemon Broccoli Pasta is tangy, flavorful and packed with broccoli and sweet roasted tomatoes!
Ingredients
Scale
- 10 oz small tomatoes sliced in half (san Marzano, grape, cherry, etc)
- 1 pound pasta, whole wheat or regular
- 4 cups broccoli florets
- 1 tablespoon olive oil, plus more for roasting tomatoes
- 1 tablespoon vegan butter
- 2 cloves garlic, minced
- Juice and zest of one large lemon
- Salt and pepper, to taste
Instructions
- Pre-heat oven to 400 degrees F. On a large sheet pan lined with parchment paper, add the sliced tomatoes and drizzle with a small amount of olive oil and season with a pinch of salt and pepper. Roast tomatoes for about 20 minutes and set aside.
- Bring a large pot of salted water to a boil, add pasta and cook according to package directions. When there’s about 2-3 minutes left for the pasta to cook, add in the broccoli and cook until tender. Drain pasta and broccoli.
- Place the pot that you cooked the pasta in over medium heat and add the olive oil, butter, and garlic. Cook for 1-2 minutes until the garlic is fragrant and then add in the cooked pasta and broccoli, along with the lemon zest and juice. Mix everything together well and season with salt and pepper, to taste. Also, feel free to add in extra lemon juice if you like.
Notes
Sometimes I also like to add in a tablespoon or two of nutritional yeast to give the pasta a nice cheesy-like texture.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Dinner, Vegan
- Method: Oven, Stovetop
- Cuisine: American
CN I make this oil free by using veg broth?
Yes, that would work!