Broccoli Pasta

Photo Credit
The Editors
Makes 4 servings.
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Have you ever noticed that sometimes the recipes with the fewest ingredients are the best recipes? Enter Broccoli Pasta! This quick and easy dinner is made with pantry staples and tastes like you took an Italian cooking class.

1 pound pasta (spaghetti or fettuccine)
1 medium onion, chopped
3 cloves garlic, pressed
3 tablespoons olive oil
1 head broccoli, chopped
1 tablespoon lemon juice
freshly grated Parmesan cheese

Cook pasta in boiling water until al dente, and drain. While pasta is cooking, saute the onion and garlic in the olive oil. Add the chopped broccoli and lemon juice, and continue cooking, stirring occasionally, until tender but not soft. Serve over the drained pasta, and garnish with Parmesan cheese, as desired.

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The Almanac Chefs

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