Spaghetti with Broccoli and Lemon

Real Simple
Spaghetti with Broccoli and LemonRecipe
Photo: Anna Williams; Styling: Anna Last
Makes 4 servings


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12 ounces spaghetti (3/4 box)
3 tablespoons extra-virgin olive oil
4 cloves garlic, thinly sliced
1 1-pound package frozen broccoli florets, thawed
1/2 teaspoon crushed red pepper flakes
Kosher salt
1 lemon, zest finely grated and juice squeezed
1 cup grated Parmesan (4 ounces)


Prep: 5 Minutes
Other: 10 Minutes

Cook the pasta according to the package directions. Reserve 1 cup of the cooking water, drain the pasta, and return it to the pot.

Meanwhile, heat the oil in a skillet over medium-high heat. Add the garlic and cook, stirring, until golden, 1 to 2 minutes. Add the broccoli, red pepper, and 1 teaspoon salt. Cook until heated through, 1 to 2 minutes.

Add the broccoli mixture, lemon juice, Parmesan, and the reserved pasta water to the pasta. Cook over medium heat, stirring, until combined and heated through, 2 to 3 minutes. Sprinkle with the lemon zest and serve.

Created date

July 2008

Nutritional Information

Calories 527
Caloriesfromfat 27 %
Protein 20 g
Carbohydrate 72 g
Sugars 2 g
Fiber 7 g
Fat 16 g
Satfat 4 g
Sodium 760 mg
Cholesterol 10 mg