Lemon Broccoli Pasta
This lemon broccoli pasta is a quick, easy dinner recipe that’s healthy, too.
Cost $1.06 per serving
- 12 ounces pasta (about 8 cups cooked)
- 4 cups broccoli florets (6 ounces)
- 3 tbs olive oil
- ½ cup sun-dried tomatoes, diced
- ¼ cup lemon juice
- 1 tsp lemon zest
- 1½ tbs maple syrup
- 2 tbs pine nuts
- ⅓ cup grated Parmesan cheese
Boil the pasta until al dente (or desired texture) according to the package directions. Drain and set aside.
Pour ¼ cup of water into a large skillet. Add the broccoli to the skillet, cover it, and steam the broccoli over medium high heat for 1 minute. Remove the top and cook over medium heat for another minute to remove most of the water.
Add the olive oil and the sun-dried tomatoes, lemon juice, lemon zest, and maple syrup to the skillet. Stir everything together and cook for another minute.
Add the pasta to the skillet, stir, and heat over medium low for 30 seconds to combine the flavors.
Stir in the pine nuts and grated parmesan. Sprinkle with salt and add an extra drizzle of lemon juice if desired.
Store the leftovers in the fridge for up to 3 days.
Calories: 374kcal | Carbohydrates: 54g | Protein: 12g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Cholesterol: 5mg | Sodium: 146mg | Potassium: 514mg | Fiber: 4g | Sugar: 6g | Vitamin A: 546IU | Vitamin C: 68mg | Calcium: 101mg | Iron: 2mg