Summer Lemon Pasta

    Summer Lemon Pasta


    44 people made this

    This is a light vegetarian pasta ideal for summer as a light main or a side. The pasta is combined with fresh broccoli and coated in a garlic and lemon sauce.

    Serves: 4 

    • 1/4 cup (60ml) extra-virgin olive oil
    • 3 cloves garlic, crushed
    • 3 tablespoons freshly squeezed lemon juice
    • 1/2 teaspoon salt
    • 1 pinch ground black pepper, to taste
    • 250g farfalle (bow tie) pasta
    • 1 head broccoli, cut into florets
    • 1/4 cup grated Parmesan cheese

    Preparation:10min  ›  Cook:15min  ›  Ready in:25min 

    1. Warm olive oil in a small frying pan over low heat. Slowly cook garlic in oil until golden; about 2 to 3 minutes. Be very careful not to burn garlic. Stir in lemon juice and season with salt and pepper.
    2. Meanwhile, cook pasta in a large saucepan of boiling salted water. About 5 minutes before pasta is done drop broccoli into the pasta water. Continue to cook until pasta is cooked and broccoli is crisp-tender. Drain.
    3. Toss pasta, broccoli and lemon sauce in a large bowl. Sprinkle with grated Parmesan cheese.

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