Lemon Garlic Pasta with Broccoli and Asparagus
This vibrant and simple dish combines fresh ingredients and zesty flavors, making it perfect for busy weeknights or a delightful weekend meal.
Ingredients
Main Ingredients
- 8 oz pasta (spaghetti or linguine)
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 whole lemon (zest and juice)
- 1 cup broccoli florets
- 1 cup asparagus, cut into bite-sized pieces
- to taste Salt and pepper
- to taste Parmesan cheese, for serving (optional)
- to taste Fresh parsley, chopped (optional)
Instructions
Cooking the Pasta
- Cook the pasta according to package instructions in a large pot of salted boiling water.
- Add broccoli florets and asparagus during the last 3 minutes of cooking.
- Drain the pasta and vegetables, reserving a little pasta water.
Preparing the Sauce
- In a large skillet, heat olive oil over medium heat.
- Add minced garlic and sauté until fragrant, about 1 minute.
- Add the cooked pasta, vegetables, lemon zest, and lemon juice to the skillet.
- Toss everything together, adding reserved pasta water as needed for a saucy consistency.
- Season with salt and pepper to taste.
Serving
- Serve hot, garnished with Parmesan cheese and fresh parsley if desired.
Notes
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, add a splash of water or olive oil to prevent drying out, and warm in a skillet over low heat. For extra flavor, consider adding red pepper flakes for a bit of heat. You can swap out the veggies based on what you have on hand.