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.
Servings: 4
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
Calories: 374kcal
Find it online:
https://itdoesnttastelikechicken.com/garlic-lemon-broccoli-pasta/