Dinner / Italian
Broccoli Lemon Spaghetti
Spaghetti and tender broccoli toss with garlic, chili and lemon. A little pasta water helps olive oil form a glossy, simple sauce.
By Vegetarian Recipes Kitchen · Updated
- Prep
- 10 minutes
- Cook
- 20 minutes
- Total
- 30 minutes
- Serves
- 4
Gather your ingredients
Everything you need.
Allergen notes
- Wheat is commonly present in spaghetti, egg-free; check the actual product labels, including any gluten-free replacements.
Check product labels and any substitutions; packaged ingredients can introduce additional allergens.
Let's cook
Step by delicious step.
Tap a step number to mark it complete as you cook.
Cook spaghetti in boiling water according to the packet. Add broccoli for the final 4 minutes.
Meanwhile, warm oil in a wide skillet and cook garlic and chili gently for 1 minute without browning.
Reserve 200 ml pasta water, then drain spaghetti and broccoli and add to the skillet.
Toss with lemon juice, zest, salt, parsley and a little pasta water until glossy.
0 of 4 steps complete
A little kitchen know-how
- Slice broccoli stalks thinly and cook them with the florets to reduce waste.
Make it yours & keep it well
Add 250 g cooked cannellini beans for a bean variation.
Storage: Refrigerate for 3 days; reheat with a splash of water.
Estimated nutrition per serving
450 kcal
Approximate figures; brands, portions and substitutions change the result.
Good things to know
How should I store leftovers?
Refrigerate for 3 days; reheat with a splash of water.
Can I adapt this plant-based recipe?
Add 250 g cooked cannellini beans for a bean variation.
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