Garlic Lemon Broccoli Pasta

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.

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Garlic Lemon Broccoli Pasta

One pot, 20 minutes to make, gluten-free, vegan, Garlic Lemon Broccoli Pasta! This super quick and easy meal is perfect for a busy weeknight or to carb up after a long run.

Prep: 10 minutes mins

Cook: 10 minutes mins

Total: 20 minutes mins

Servings: 4

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Ingredients

 

½1x2x

• ▢ 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

US Customary - Metric

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

Calories: 374kcal

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Author: Sam Turnbull

Cuisine: Italian

Course: Main Course

Bon appetegan!

Sam.