In this dish, fresh broccoli is combined with the mouthwatering and complimentary aromas of lemon and garlic. It’s also quick and simple.
| Prep Time: | 10 mins |
| Cook Time: | 20 mins |
| Total Time: | 30 mins |
| Servings: | 6 |
| Yield: | 9 cups |
Ingredients
- 1 ½ cups chopped fresh broccoli
- 1 (16 ounce) package uncooked rotini pasta
- ½ cup olive oil
- 4 cloves garlic, chopped
- 1 pinch crushed red pepper flakes
- 1 cup chicken broth
- ½ cup lemon juice
- salt and ground black pepper to taste
- ¼ cup freshly grated Parmesan cheese
Instructions
- Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Stir in the broccoli, and cook, uncovered, for 3 minutes. Remove the broccoli with a slotted spoon; set aside. Stir the rotini into the same pot, and return to a boil. Cook uncovered, stirring occasionally, until the pasta is cooked through, but still firm to the bite, about 8 minutes. Drain.
- Heat olive oil in a skillet over medium heat; cook and stir the garlic and crushed red pepper for 1 minute. Stir in the broccoli, chicken broth, lemon juice, salt, and black pepper. Bring to a boil; reduce the heat to medium-low and simmer until the broccoli is tender, about 5 minutes. Stir in the drained pasta; cook over low heat for 1 minute. Stir in the Parmesan cheese.
Nutrition Facts
| Calories | 471 kcal |
| Carbohydrate | 61 g |
| Cholesterol | 3 mg |
| Dietary Fiber | 3 g |
| Protein | 12 g |
| Saturated Fat | 3 g |
| Sodium | 64 mg |
| Sugars | 3 g |
| Fat | 20 g |
| Unsaturated Fat | 0 g |
Reviews
Made this dish! Not too bad, just a bit too much lemon. Next time I’d cut the lemon to maybe a ¼ cup.
Delicious! Used whole wheat rotini. Thanks to other reviewers I made adjustments. Added a can of petite diced tomatoes. Added 1/2 chopped onion to olive oil and garlic sauté. Retained full amount of lemon juice (the tang!) and increased crushed red pepper a bit for a little more heat. Served with chopped parsley sprinkled on top and extra Parmesan. Marvelous blend of flavors, healthy and tasty! A very forgiving recipe – adjust to your taste. You will not be disappointed.
A keeper! Lemony and toothsome. Made a half-size recipe. Used a no-salt lemon pepper in place of salt due to dietary restrictions. Didn’t have red pepper flakes; subbed some sliced sun-dried tomatoes which added a nice chewy texture to the dish. Left the garlic at 4 cloves because, well, garlic! A definite hit. Thanks for the recipe, SEASIDE!
I loved this dish. I prepares it as written except I had the pepper flakes on the side. The lemon makes the dish, the acid is a nice compliment to the cheese. Next time I will add more broccoli and chicken or shrimp.
Personally my husband and I didn’t care for that amount of lemon in the dish. I would had cut that to half they said to put in.
I made this tonight basically according to recipe. I did use less lemon and more garlic. I also used tri- color rotini to entice my 4 year old grandson who only likes pasta with “red” sauce. He ate 3 helpings! Everyone else enjoyed it as well!
This was good, light and tasty. But it definitely needed more broccoli and less olive oil.
Wayyyyyyyy too much lemon juice. Holy moly. I couldn’t even eat it due to the lemon taste. My husband referred to it as lemon war head pasta. It may be better with less lemon juice but I won’t be giving it another try.
Omitted the lemon juice and added some diced chicken breast and it was lovely!
I’m a new cook found it pretty easy to make. Let’s see what the troops have to say about the taste.
We loved it! it’s easy and tasty. Although I would add much more broccoli next time
Oh my gosh, my kids LOVED this meal! It was simple, straightforward and a casual way of getting a healthy vegetable into the little ones too. This recipe will definitely be a part of my rotation now. Thank you, thank you!
Used very little lemon after the many reviews since I am not that fond of lemon. Did not change anything else.
an easy and original side dish. I thought it might be a bit bland, it wasn’t very flavourful, and highlights the noodle.
I wanted to like it but I followed the recipe exactly and it had waaayyyyh to much lemon juice in it. Came out tasting like salad. I always try to follow a recipe perfectly before I tweak it but this one is gonna need some changes in the measurements in order for it to be a good stand alone. Plus I have picky school age eaters.
This was O.K. Next time I will use half the lemon juice, double the Parmesan cheese, and double the broccoli. I added about a teaspoon or two of basil. To sum it up, it’s just okay.
This was so delicious. I added shrimp to this dish and it was a big hit.
Super fast and yummy! Everyone loved it. I didn’t have any parmesean, but no one cared!
Quick and Easy! Flavors blended great! Trying to get my family away from cream soups and sauces and this worked well for this. I Will Definitely make this again!
I just made it and there’s WAY too much pasta… only 1/2 of a 16 oz box of rotini would be needed here, but I followed the recipe and used the entire box, not realizing til the skillet was overflowing that there was too much (and I used my huge skillet!). Didn’t want to waste it so added more brocolli and parmesan.
I liked it and i will do it again just next time less lemonjuice and i think i will add tomatoes to it as well!