Food & Recipes

Broccoli And Lemon Pasta

A simple and tasty vegetarian broccoli and lemon pasta meal using Pecorino Romano cheese. Vegan cheese can easily be used instead if you prefer.

Find out about the amazing health benefits of lemons on our healthy lemons page. There are also 10 healthy and delicious lemon recipes so you don’t waste any lemons you have left over.

If you chose the vegan cheese option for this broccoli and lemon pasta meal and fancy something sweet afterwards then take a look at these vegan and gluten free lemon bars.


Something lemon themed that looks great on a plate is this lemon baked salmon recipe. It stays moist and keeps the flavors in while also being easy to cook.

Ingredients – (broccoli and lemon pasta)

  • 300g 1 fusilli bucati pasta
  • 400g Broccoli Spears, cut in half
  • 2 cloves garlic, thinly sliced
  • Grated zest 1 lemon 
  • 1 red chili, seeded and finely chopped
  • 30g Pecorino Romano, finely grated 
  • 3 tbsp olive oil
  • 25g fresh basil

Cooking Instructions – (broccoli and lemon pasta)

  • 1. Preheat the oven to 220°C, gas mark 7. Cook the pasta in a pan of boiling water according to packet instructions.
  • 2. Mix together the broccoli, garlic, lemon zest, chili and half of the pecorino.
  • 3. Drizzle over 2 tablespoons of the olive oil and stir until everything is coated.
  • 4. Spread out evenly on a large, non-stick baking tray and roast for 6–8 minutes, or until the broccoli is tender and just beginning to brown.
  • 5. Reserve 100ml of the pasta cooking water then drain the pasta and return to the pan.
  • 6. Stir in the roasted broccoli, reserved cooking liquid, remaining tablespoon of olive oil and most of the basil leaves.
  • 7. Spoon into pasta bowls, sprinkle with the remaining pecorino, basil leaves and a good grinding of black pepper.
  • 8. Serve hot.



Broccoli And Lemon Pasta

A simple and tasty vegetarian broccoli and lemon pasta meal using Pecorino Romano cheese. Vegan cheese can easily be used instead if you prefer.
Prep Time20 mins
Cook Time10 mins
Total Time30 mins
Course: Main Course
Keyword: basil, broccoli, cheese, garlic, lemon, pasta, red chili

Ingredients

  • 300 grams fusilli bucati pasta
  • 400 grams broccoli spears (cut in half)
  • 2 cloves garlic (thinly sliced)
  • 1 grated zest lemon
  • 1 red chili seeded and finely chopped
  • 30 grams Pecorino Romano finely grated
  • 3 tablespoons olive oil
  • 25 grams fresh basil

Instructions

  • Preheat the oven to 220°C, gas mark 7. Cook the pasta in a pan of boiling water according to packet instructions.
  • Mix together the broccoli, garlic, lemon zest, chili and half of the pecorino.
  • Drizzle over 2 tablespoons of the olive oil and stir until everything is coated.
  • Spread out evenly on a large, non-stick baking tray and roast for 6–8 minutes, or until the broccoli is tender and just beginning to brown.
  • Reserve 100ml of the pasta cooking water then drain the pasta and return to the pan.
  • Stir in the roasted broccoli, reserved cooking liquid, remaining tablespoon of olive oil and most of the basil leaves.
  • Spoon into pasta bowls, sprinkle with the remaining pecorino, basil leaves and a good grinding of black pepper.
  • Serve hot.


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