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Photo: Anna Williams; Styling: Anna Last Photo by: Photo: Anna Williams; Styling: Anna Last

Spaghetti with Broccoli and Lemon

Real Simple AUGUST 2008

  • Yield: Makes 4 servings
  • Prep time: 5 Minutes
  • Other: 10 Minutes


  • 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)


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.

Nutritional Information

Amount per serving
  • Calories: 527
  • Calories from fat: 27%
  • Protein: 20g
  • Carbohydrate: 72g
  • Sugars: 2g
  • Fiber: 7g
  • Fat: 16g
  • Saturated fat: 4g
  • Sodium: 760mg
  • Cholesterol: 10mg

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Spaghetti with Broccoli and Lemon Recipe