Broccoli and Walnut Spaghetti
Elevate your weeknight dinner with this vibrant and wholesome Broccoli and Walnut Spaghetti, a quick and flavorful pasta dish that’s ready in just 25 minutes! This recipe combines al dente spaghetti with tender broccoli florets, toasted walnuts, and a zesty touch of lemon juice and zest for a simple yet sophisticated twist. Aromatic garlic and a hint of red chili flakes infuse the dish with warmth, while grated Parmesan adds creamy richness. Perfect for a satisfying vegetarian meal, this pasta is both nourishing and packed with texture from the crunchy walnuts and lush broccoli. Serve it fresh with an extra sprinkle of Parmesan and chili flakes for a beautifully balanced dish that’s sure to become a family favorite!
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Recipe Information
Ingredients
- 300 grams spaghetti
- 300 grams broccoli florets
- 75 grams walnuts
- 3 tablespoons olive oil
- 3 garlic cloves, minced
- 1 teaspoon lemon zest
- 1 tablespoon fresh lemon juice
- 50 grams grated Parmesan cheese
- 0.5 teaspoon red chili flakes
- to taste salt
- to taste black pepper
Instructions
Fill a large pot with water, season generously with salt, and bring it to a boil.
While waiting for the water to boil, toast the walnuts in a dry skillet over medium heat for 3-4 minutes, stirring frequently until lightly golden and fragrant. Transfer to a cutting board, roughly chop, and set aside.
Once the water is boiling, add the spaghetti and cook according to the package instructions until al dente. Reserve 1/2 cup of pasta cooking water before draining the pasta.
Meanwhile, steam or blanch the broccoli florets in a separate pot of boiling water for 3-4 minutes, or until they are bright green and tender but still crisp. Drain and set aside.
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and red chili flakes, cooking for 1-2 minutes until fragrant but not browned.
Add the cooked broccoli to the skillet and toss to coat in the garlic and oil. Use a wooden spoon to gently break up some of the larger florets into smaller pieces.
Add the drained spaghetti to the skillet, along with the chopped walnuts, lemon zest, and lemon juice. Toss everything together until evenly combined. If the pasta seems dry, add a splash of the reserved pasta cooking water, one tablespoon at a time, until the desired consistency is reached.
Season the pasta with salt and black pepper to taste, then sprinkle in the grated Parmesan cheese. Toss one final time to incorporate.
Serve the Broccoli and Walnut Spaghetti immediately, garnished with additional Parmesan cheese and a pinch of chili flakes if desired.
Nutrition Facts
Calories |
1640 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 108.9 g | 140% | |
| Saturated Fat | 21.8 g | 109% | |
| Polyunsaturated Fat | 39.4 g | ||
| Cholesterol | 50 mg | 17% | |
| Sodium | 3304 mg | 144% | |
| Total Carbohydrate | 123.4 g | 45% | |
| Dietary Fiber | 19.1 g | 68% | |
| Total Sugars | 8.7 g | ||
| Protein | 60.3 g | 121% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 829 mg | 64% | |
| Iron | 10.8 mg | 60% | |
| Potassium | 559 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
