Lemon Linguine with Broccoli
Brighten up your dinner table with this zesty and refreshing Lemon Linguine with Broccoli! Perfectly al dente linguine is tossed with tender broccoli florets and enveloped in a luscious lemon-infused cream sauce that strikes the ideal balance between tangy and savory. Freshly minced garlic, vibrant lemon zest, and a touch of Parmesan cheese elevate the flavor profile, creating a dish that's as comforting as it is sophisticated. A sprinkle of red pepper flakes adds optional heat, while fresh parsley provides a burst of color and freshness. Ready in just 30 minutes, this easy yet elegant pasta recipe is ideal for busy weeknights or casual entertaining. Serve it with a side of crusty bread or a crisp green salad for a complete meal. Get ready to indulge in a light yet satisfying pasta dish that’s bursting with flavor—the ultimate way to showcase the magic of lemon and broccoli!
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Recipe Information
Ingredients
- 12 oz linguine pasta
- 3 cups broccoli florets
- 3 tbsp olive oil
- 3 garlic cloves, minced
- 2 tsp lemon zest
- 3 tbsp lemon juice
- 1 cup heavy cream
- 0.5 cup Parmesan cheese, grated
- 1 tsp salt
- 0.5 tsp black pepper
- 0.25 tsp red pepper flakes (optional)
- 2 tbsp fresh parsley, chopped
Instructions
Bring a large pot of salted water to a boil. Cook the linguine according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain the pasta and set aside.
While the pasta cooks, steam or blanch the broccoli florets for about 3-4 minutes until tender yet slightly crisp. Drain and set aside.
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant, being careful not to burn it.
Stir in the lemon zest and lemon juice, then pour in the heavy cream. Bring the mixture to a gentle simmer, stirring occasionally.
Add the grated Parmesan cheese, salt, black pepper, and red pepper flakes (if using). Stir to combine, allowing the sauce to thicken slightly, about 2-3 minutes.
Add the cooked linguine and broccoli to the skillet. Toss gently to coat the pasta and broccoli in the creamy lemon sauce. If the sauce is too thick, add reserved pasta water, 1 tablespoon at a time, until your desired consistency is reached.
Remove from heat and sprinkle with fresh parsley for garnish. Serve immediately, with extra Parmesan cheese on the side if desired.
Nutrition Facts
Calories |
2438 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 142.2 g | 182% | |
| Saturated Fat | 62.6 g | 313% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 460 mg | 153% | |
| Sodium | 4487 mg | 195% | |
| Total Carbohydrate | 205.7 g | 75% | |
| Dietary Fiber | 16.5 g | 59% | |
| Total Sugars | 12.6 g | ||
| Protein | 62.9 g | 126% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 690 mg | 53% | |
| Iron | 15.6 mg | 87% | |
| Potassium | 714 mg | 15% | |
*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.
