This post is sponsored by Barilla the masters of pasta, who I love for their super yummy pasta including their gluten free line which I used in my recipe that is made from corn and rice flour. Yummy!
This Garlic Lemon Broccoli Pasta is a one-pot, gluten-free meal that takes just 20 minutes to make! How amazing is that? Yeah, I think that's pretty amazing too. Now that the weather is cooling down again, I'm starting to crave hot meals, and pasta has always been and always will be one of my most favourite meals.
Super easy to make, endless flavour possibilities, pasta is the perfect lazy night, pantry staple, people pleaser.
This garlic lemon broccoli pasta is so simple to make and totally scrumptious! Bursting with garlic, zesty lemon, fresh broccoli, crispy almond slices, and spicy crushed red pepper flakes. This simple pasta recipe is a new favourite in my kitchen. It's perfect for an easy weeknight meal or to carb up after a good workout.
Speaking of working out, during the winter I love hitting the gym and lifting weights... well "love" is a loose term here, it's more like, I begrudgingly do it because I like to be fit and healthy. Ha. But this summer the idea of going to a windowless gym is so unappealing, that I would much rather get out into the sunshine and go for a long run.
On the days that I don't go running with a friend, I've been training Chickpea dog to run along my side, which makes the run really fun! I mean she is just so cute and excited, how could I not get amped up?
At the beginning of the run, Chickpea is racing ahead and bouncing around with excitement, but I think speed is Chickpea's skill, and not endurance because by the end of my run she will suddenly decide she is done and lay down in the grass, and so we slowly walk home. After a long run I'm usually starving and tired, so a quick pasta dish is my go to. (Well, for me anyways, Chickpea gets kibble).
To make Garlic Lemon Broccoli Pasta: bring a large pot of water to a boil and cook the Barilla Gluten Free Penne according to the directions. I enjoyed tasting this corn and rice flour pasta for a change, but can always use a Barilla wheat pasta if you prefer.
In the last 3 minutes of cooking, add the broccoli so it will cook along with the pasta. Drain the pasta and broccoli.
Return the pot to medium-high heat and melt the vegan butter. Add in the garlic and cook for a minute just until garlic begins to brown. Remove from heat and stir in the lemon zest, lemon juice, salt, and crushed red pepper flakes. Add the pasta and broccoli back into the pot and toss well to combine. Garnish with slivered almonds and parmegan to serve.
For more scrumptious pasta recipes visit Barilla.ca.
Garlic Lemon Broccoli Pasta
Ingredients
- 2 ½ cups Barilla Gluten Free Penne, about ½ the box, (or a wheat-based pasta if preferred)
- 1 head broccoli, cut into florets
- 2 tablespoons vegan butter or olive oil
- 4 cloves garlic, minced
- 1 lemon, zested
- 2 tablespoons lemon juice
- 1 teaspoon salt
- ½ teaspoon crushed red pepper flakes
- 3 tablespoons sliced or slivered almonds
- 2 tablespoons Parmegan or nutritional yeast
Instructions
- Bring a large pot of water to a boil and cook the penne according to the directions. In the last 3 minutes of cooking, add the broccoli so it will cook along with the pasta. Drain the pasta and broccoli.
- Return the pot to medium-high heat and melt the vegan butter. Add in the garlic and cook for a minute just until garlic begins to brown. Remove from heat and stir in the lemon zest, lemon juice, salt, and crushed red pepper flakes. Add the pasta and broccoli back into the pot and toss well to combine. Garnish with slivered almonds and parmegan to serve.
Nutrition
Bon appetegan!
Sam.
Jenn says
In rotation! This recipe is so good, so easy, and absolutely delish. My husband loves it and it makes a big amount so we have leftovers. Thanks Sam!
Bobbi says
recommend so so good! My husband said restaurant good! I sent the recipe to everyone in the family! Cooked up exactly as stated.
Bridget says
Delicious recipe! Fast, easy and healthy with items I have on hand readily. Thanks for a great recipe to add to the rotation!
Deb Wade says
Another delicious meal Sam!! I've sent this recipe to a friend that is a new vegan. They're going to love this!!
Thank you for sharing another awesome recipe. : ) ~Deb
Barb says
I’m vegetarian, not vegan but thoroughly enjoyed this recipe! I doubled the recipe and we loved it!
Tereza says
I loved this! It was so surprisingly delicious! Unfortunately, my partner has some prejudice to pasta (he thinks it makes you fat) and my little son found the garlic too spicy. But you know what? I don't care! I'll be making this just for myself again and again and again. Thank you!
Kim says
Very good, light and fresh. Added sautéed red onion, mushrooms, and plant based italian sausage to jack it up even more. Adding to the “make again” list! Thanks for the recipe. Also, forget the haters; my goodness.
Sam Turnbull says
Thanks Kim!
Kelly says
Really yummy! I did add spinach and we topped it with a hemp heart/nutritional yeast parmesan and it had nice flavor. Thank you, Sam!
Sam Turnbull says
You're most welcome, Kelly 🙂
Jenn Swanson says
This was a deliciously simple recipe! I used olive oil instead of vegan butter, and fettucinni (GF) pasta. Kids loved it, hubby loved it...it's bookmarked and will be used again! (And one thing I love about your recipes...besides the fact that I've made about 4-5 so far and every single one has turned out....is that when you say it serves 4, it really serves 4.) So thank you...you made dinner delicious!
Sam Turnbull says
Aww so happy you're enjoying so many of my recipes, Jenn 🙂
gayel says
I agree, I am not much of a cook but just about every recipe of Sam's I have tried we have liked! Sam has rescued this vegan family from the doldrums
Sam Turnbull says
Awww shucks 🙂
Kristen B says
Great for a quick weeknight dinner! Especially after spending 2 hours last night on our vegan meal.
Sam Turnbull says
So happy you loved it, Kristen!
Sue says
So Yummy! I wasn't sure about the dry pasta measurement (because I don't know how much is in a box, 12 or 16oz.) so I went with 8oz. Followed the recipe, but added more lemon juice because that's what I like, and it was perfect! Thank you Sam, for including this with your "12 Vegan Pasta Recipes to Try This Month" email.
Sam Turnbull says
So happy you enjoyed it, Sue!
Bailey says
This was the first recipe I've made off of your site and it was so delicious!! We made this last night with the additional of some chopped spinach and shredded carrots. It will for sure be added to the rotating recipes we make every week! 🙂
Sam Turnbull says
Yay!! So thrilled you loved it so much, Bailey! I hope you enjoy many more recipes. 🙂
Wilma says
Hi Sam! Do you think frozen broccoli florets could work for this recipe? I love all your recipes and your book is amazing! Thank you!
Sam Turnbull says
Absolutely, I think frozen broccoli would work great! Frozen broccoli is already cooked, but it is also frozen solid, so I think it would take about the same amount of time to boil. So happy you are enjoying all my content so much 🙂
d says
why are there random pictures of you running. I just want a recipe to make some pasta. omg
Sam Turnbull says
Luckily, there is a scroll bar just for your convenience so you can scroll right on by any pictures you aren't interested in. Enjoy the pasta!
Jenny Sanchez says
To "d": Wow, rude much? It's her blog, she can post whichever pictures she likes. Plus, people living in cities with limited nature actually enjoy photos like these (especially with cute pups). This recipe looks so fresh and healthy. I am definitely going to try this! Thanks for the idea.
Sam Turnbull says
Haha, thank you so much, Jenny!! I hope you love it 🙂
Jacky says
Made this tonight. It was light, zesty and delish! Thanks!
Sam Turnbull says
So happy you enjoyed, Jacky!
Srivani says
I'm not sure if you reeled me in with Garlic, or Lemom, or Broccoli, or Pasta! Is is just about the most perfect recipe; it might even be my "desert island" recipe (if I could only have one recipe on a desert island...). This is so incredibly easy, delicious, and was devoured by all (from 86 year old granny, hubs and me, 4 year old daughter, to 8 month old son). And definitely love the nature running with Chickpea pics!
Sam Turnbull says
Wow! Don't think you can get a better review than that! Thanks so much, Srivani. Yet another comment of the day!
Elle says
Don't know if it is just my end or a general issue, but the print button in the printer friendly section doesn't seem to work on the recent posts.
Keep up the good work, you are a regular source of fresh inspiration.
Sam Turnbull says
Hi Elle, I have heard this from a few people, but I can't see the problem on my end. Can you help me troubleshoot it by letting me know what device you are using (iphone, mac, pc, etc.), and what browser (safari, chrome, etc.). Thank you!!
Elle says
I'm on PC. Checked it on Chrome, Edge and IE on Windows 10, and IE and Opera on our old Windows 7 machine. All had the same issue. I did double check an old page I knew had worked in the past and straight away got the printer pop up so it seems to be just with the new print button.
Sam Turnbull says
Thanks Elle! I sent that info to my tech guy and hopefully, he will have the problem fixed up ASAP. In the meantime, you can take a screenshot of the recipe and print that.
Sam Turnbull says
I believe the problem should be fixed now! Woohoo! Let me know if you have any more difficulties 🙂
Kari says
I used to get the gluten free of (I thought) this brand of pasta until I realized that mono and diglycerides were in it and I wasn't sure if it was vegan. But, now that doesn't seem to be in it anymore. In fact, it says suitable for vegans on the website! That's awesome! I'm sure it was Barilla, but it doesn't matter. Guess what type of pasta I'll be going back to?
Sam Turnbull says
Haha! Awesome! I hope you love the pasta, Kari 🙂
Karla says
Just another thought on Barilla as a brand: The chef once said in an interview that he doesn't want gay people to buy his pasta, if I am remembering correctly he's also donating to anti-gay campaigns/groups. So I would highly suggest not buying their stuff anymore! But of course, it's everyone's decision, just wanted to point this out for anyone to be able to make an informed decision. Google it if you want more precise information.
Sam Turnbull says
Oh goodness, I had no idea. I just did a google around and it seems those accusations were made in 2014 and they have since apologized and changed their ways. ...Hopefully, that means that they also changed their beliefs as I certainly love and support all love.
Wendy Jenks says
I haven't tried the recipe yet (but definitely will soon--looks amazing!), but I have to ask...where are the outdoor photos taken? It's BEAUTIFUL there!
Sam Turnbull says
Thank you, Wendy! The photos were taken at my parent's farm. It is beautiful there. Normally I go running on the beach in Toronto. 🙂
Angie S says
Love your recipes and this looks great! One pot meals for the win!!! I think I speak for everyone tho in saying we need some more pics of Chickpea please and thank you!!! 😀
Sam Turnbull says
Hahaha! Ok, more Chickpea photos it is. She will be thrilled (as she gets treats when posing for the camera). 😉