Lemony Broccolini Pasta
I absolutely adore the pairing of broccolini and lemon, not to mention the addition of pasta! This is a really simple Lemony Broccolini Pasta dish that I like to prepare for quick meals especially during the week.
It’s truly just vegetables and pasta with no sauce per say and a hint of lemon. In addition to the broccolini (which can easily be substituted with broccoli if you can’t find in your area), I’ve added in some sautéed zucchini, onions, fresh garlic, and for a little kick I’ve added in some capers, sundried tomatoes, topped with a little lemon zest.
Although there’s pasta involved with this dish, it feels really light. Feel free to sprinkle the dish with a little parmesan cheese or nutritional yeast to give it more of a cheesier taste if you’d like. 🙂
Get the Recipe: Lemony Broccolini Pasta
Ingredients
- 2 ½ cups rotini pasta, or fusilli pasta
- 8 ounces broccolini, or baby broccoli (cut into bit size pieces)
- 1 medium zucchini, sliced
- 1 small yellow onion, sliced
- 1 tablespoon capers
- 2 tablespoons sun-dried tomatoes in oil, roughly chopped
- 1 clove garlic, minced
- ¼ teaspoon dried Italian herbs
- 1 pinch red chili flakes, optional
- 1 small lemon, zest and put the zest to the side, then halve the lemon and the juice will be squeezed into dish
- garlic salt, to taste (I used garlic salt, but feel free to use sea salt, if you'd rather)
- ground black pepper, to taste
Optional Topping:
- A couple drizzles of good olive oil
- parmesan cheese
Equipment
- Large Pot
- Large Skillet
Instructions
- In a large pot, cook pasta according to instructions, drain and set to the side.
- In a large skillet, over medium-low heat, drizzle with a little olive oil, and sauté the zucchini, onions, and broccolini for about 8 minutes or until the vegetables are cooked to your doneness. Transfer that mixture to a medium bowl temporarily.
- Using the same skillet, drizzle with just a little more olive oil. Add in the capers and sundried tomatoes and sauté for a few minutes, then add in the garlic, dried herbs, and a pinch of red chili flakes into the skillet.
- Pour your cooked pasta and vegetables into the skillet along with the lemon zest and a good squeeze of lemon juice and lightly stir. If your pan is not big enough, you may want to do this in a big bowl. Season with a little garlic salt and pepper and taste.
- Serve with a little drizzle of olive oil and parmesan cheese (or a little nutritional yeast), if desired.
