This lemon garlic pasta is bright and fresh, featuring broccoli and asparagus for a colorful touch. It’s quick to whip up and perfect for busy weeknights!
The zingy lemon juice adds a cheerful kick, making every bite delightful. I love how the veggies bring crunch and color—it’s like eating sunshine! 🌞
Ingredients & Substitutions
Pasta: I recommend using linguine or spaghetti for this dish. However, if you prefer something different, you can substitute with penne or fettuccine. Gluten-free pasta works just as well if you need that option!
Broccoli: Fresh broccoli florets add a nice crunch and color. You can use frozen broccoli if fresh isn’t available but adjust the cooking time as they may need less cooking.
Asparagus: This vegetable brings a lovely vibrant green and unique flavor. If you can’t find asparagus, you can replace it with green beans or snap peas for a similar crunchy texture.
Garlic: Fresh garlic slices are key to the recipe. If you’re short on fresh garlic, garlic powder can be used, although the flavor won’t be as strong.
Capers: These add a salty, tangy flavor. If you’re not a fan, you can leave them out or substitute with olives for a similar bite.
How Can You Perfectly Cook the Garlic Without Burning It?
Getting the garlic right is crucial for this dish. Burnt garlic can taste bitter, ruining your pasta. Here’s how to do it perfectly:
- Keep the heat at medium and watch closely while cooking.
- Cook sliced garlic for just 1-2 minutes until it’s fragrant and lightly golden, stirring regularly.
- Remove it from heat immediately once it turns golden to prevent further cooking.
By keeping an eye on the garlic, you’ll ensure it adds that lovely flavor without any bitterness!
Easy Lemon Garlic Pasta with Broccoli and Asparagus
Ingredients You’ll Need:
For the Pasta:
- 8 oz linguine or spaghetti pasta
- 1 cup broccoli florets (trimmed small)
- 1 cup asparagus spears (cut into 2-inch pieces)
For the Sauce:
- 3 tablespoons olive oil
- 4 cloves garlic, thinly sliced
- 1/4 teaspoon red pepper flakes (optional)
- 1 lemon (zested and juiced)
- 2 tablespoons capers, drained
- Salt and freshly ground black pepper, to taste
- 1/4 cup grated Parmesan cheese, plus more for serving
- Fresh parsley, chopped (optional, for garnish)
Time Needed:
This delicious dish takes about 15 minutes for prep and 15 minutes for cooking, giving you a total of about 30 minutes from start to finish. Quick, healthy, and oh-so-good!
Step-by-Step Instructions:
1. Cook the Pasta and Vegetables:
Start by bringing a large pot of salted water to a boil. Cook your pasta according to the package instructions until it’s al dente. In the last 2-3 minutes, toss in the broccoli florets and asparagus pieces to blanch them. Once done, drain everything together in a colander, but be sure to save about 1/2 cup of the pasta water!
2. Sauté the Garlic:
While your pasta is cooking, heat the olive oil in a large skillet over medium heat. Once the oil is warm, add the sliced garlic and red pepper flakes, if using. Cook for about 1-2 minutes, just until the garlic smells amazing and starts to turn golden. Keep an eye on it so it doesn’t burn!
3. Combine Everything:
Once the garlic is ready, add the drained pasta, broccoli, and asparagus directly to the skillet. Use tongs to toss everything together, making sure the pasta is coated with that lovely garlic oil.
4. Add Flavor:
Next, stir in the lemon zest, lemon juice, and capers. If you feel like the pasta is too dry, add some of the reserved pasta water a little at a time until you reach your preferred sauciness.
5. Season it Up:
Give your pasta a taste and season with salt and freshly ground black pepper as needed. Don’t be shy—this is where the flavor really comes together!
6. Serve and Enjoy:
Finally, remove the skillet from heat and sprinkle the grated Parmesan cheese over the top. Toss gently to combine. Serve your pasta hot, topped with extra Parmesan and a sprinkle of fresh parsley, if you like. Don’t forget to add a lemon wedge on the side for that extra burst of brightness!
Dig in and enjoy your fresh, vibrant, and easy lemon garlic pasta with nutritious broccoli and asparagus! Buon appetito!
FAQ for Easy Lemon Garlic Pasta with Broccoli and Asparagus
Can I Use Frozen Vegetables Instead of Fresh?
Yes, you can! Frozen broccoli and asparagus can be used as a convenient alternative. Just be sure to thaw them and pat them dry before adding to the pasta. You’ll want to reduce the blanching time to just a minute or so as frozen veggies will cook faster.
What Can I Use Instead of Parmesan Cheese?
If you need a substitute for Parmesan, consider using Pecorino Romano or nutritional yeast for a dairy-free option. Both will provide a different but delicious flavor profile to the dish!
How to Store Leftover Pasta?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove with a splash of olive oil or reserved pasta water to help restore creaminess. You can also microwave it, but stir often to ensure even heating!
Can I Add More Protein to This Dish?
Absolutely! Grilled chicken, shrimp, or even chickpeas can be great additions. Just cook them separately and toss them in with the pasta for an added protein boost!
