Lemon Garlic Broccoli Pasta
- 25 mintotal time
- $1.07£0.54a serving
- 484458calories
- 14 gprotein
Serves 4; price is an estimate. Dinner Plan is a paid weekly plan for your household and budget. You see your week before you pay.
Pasta and broccoli tossed with garlicky olive oil and lemon, done in about 25 minutes.
Ingredients
Serves 4.
- 12 oz dried pasta (penne, rotini or spaghetti)
- 12 oz broccoli, cut into small florets
- 1 lemon
- 4 garlic cloves, thinly sliced
- ½ cup vegetarian Italian-style hard cheese (Parmesan-style), grated (optional)
- 4 tbsp olive oil
- salt, to taste
- black pepper, to taste
- ½ tsp red pepper flakes, to serve (optional)
Contains: wheat (gluten). Optional extras contain milk, egg. Always read the labels if you cook for someone with an allergy.
Method
- Cook the pasta in a large pot of salted boiling water according to the packet, adding the broccoli for the last 4 minutes. Save a cup of the cooking water, then drain.
- Meanwhile, warm the olive oil in a large pan on low heat and cook the garlic for 2–3 minutes until pale golden.
- Add the pasta and broccoli to the pan with the grated zest and juice of the lemon and a splash of cooking water. Toss well, crushing some of the broccoli into the sauce.
- Season with salt and black pepper, and serve with hard cheese and red pepper flakes if using.
Leftovers: Fridge 2 days; reheat with a splash of water until piping hot.
Ingredients
Serves 4.
- 350 g dried pasta (penne, fusilli or spaghetti)
- 350 g broccoli, cut into small florets
- 1 lemon
- 4 garlic cloves, thinly sliced
- 50 g vegetarian Italian-style hard cheese, grated (optional)
- 4 tbsp olive oil
- salt, to taste
- black pepper, to taste
- ½ tsp chilli flakes, to serve (optional)
Contains: gluten. Optional extras contain milk, egg. Always read the labels if you cook for someone with an allergy.
Method
- Cook the pasta in a large pot of salted boiling water according to the packet, adding the broccoli for the last 4 minutes. Save a cup of the cooking water, then drain.
- Meanwhile, warm the olive oil in a large pan on low heat and cook the garlic for 2–3 minutes until pale golden.
- Add the pasta and broccoli to the pan with the grated zest and juice of the lemon and a splash of cooking water. Toss well, crushing some of the broccoli into the sauce.
- Season with salt and black pepper, and serve with hard cheese and chilli flakes if using.
Leftovers: Fridge 2 days; reheat with a splash of water until piping hot.
Nutrition per serving
| Calories | 484 |
|---|---|
| Protein | 14 g |
| Carbohydrate | 74 g |
| Fat | 15 g |
| Fiber | 6 g |
| Sodium | 35 mg |
| Calories | 458 |
|---|---|
| Protein | 14 g |
| Carbohydrate | 70 g |
| Fat | 16 g |
| Fibre | 7 g |
| Sodium | 10 mg |
Worked out from the ingredients, 207 g a serving; optional extras and salt to taste aren't counted. US and UK values differ a little because each uses that country's food data and products. US values from USDA FoodData Central.UK values from McCance and Widdowson's Composition of Foods Integrated Dataset 2021, under the Open Government Licence v3.0.
What it costs
About $1.07 a serving in the US (range $0.82–$1.42) and £0.54 in the UK (range £0.41–£0.71). That's the share of each ingredient this recipe uses; basics like oil, salt and spices aren't counted.
Prices are estimates. Item prices come from public price data where available (US: Bureau of Labor Statistics and USDA; UK: Office for National Statistics). Where that data has no match, we use our own estimate. Ranges set using Open Prices data (Open Food Facts, ODbL). Prices as of October 2026. How we estimate
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