Lemon Broccoli Pasta
This lemon broccoli pasta is a quick, easy dinner recipe that’s healthy, too.
Servings 6
Calories 374kcal
Cost $1.06 per serving
Ingredients
- 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
Instructions
- 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.
Nutrition
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