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
