This Easy Lemon Garlic Pasta is fresh and bright, featuring lovely broccoli and asparagus. It’s quick to whip up and perfect for a cozy meal!
I love how zesty the lemon makes it feel like spring on a plate. Plus, who can say no to pasta? It’s an easy win for dinner! 🍋
Key Ingredients & Substitutions
Pasta: Linguine or spaghetti are great choices for this dish. If you’re looking for gluten-free options, you can use brown rice pasta or zucchini noodles for a lighter take.
Olive Oil: Extra virgin olive oil brings great flavor. You can substitute it with avocado oil or even butter, but keep in mind it will change the taste slightly.
Garlic: Fresh garlic is best for flavor. You could use garlic powder in a pinch, but fresh gives the dish a much brighter taste.
Broccoli & Asparagus: Feel free to swap in other veggies like peas, spinach, or green beans. These can give a nice twist to the dish while keeping it colorful!
Capers: If you don’t have capers, olives can work as a substitute for a similar salty punch. Or you can simply omit them for a milder flavor.
How Do I Cook the Pasta Perfectly with Veggies?
Cooking pasta and veggies together can seem tricky, but it’s easy! The key here is timing. Start the pasta first, and add the veggies right at the end.
- Once your water is boiling, add the pasta and cook until al dente.
- When there are just 3 minutes left on the pasta, add the broccoli and asparagus. This way, they’ll be tender but not mushy.
- After draining, reserve some pasta cooking water. This starchy water can help adjust the sauce later!
By following this method, you’ll get perfectly cooked pasta with vibrant veggies that brighten up the dish. Enjoy cooking!
Easy Lemon Garlic Pasta with Broccoli and Asparagus
Ingredients You’ll Need:
For the Pasta and Veggies:
- 12 oz linguine or spaghetti pasta
- 1 cup broccoli florets (or broccolini)
- 1 cup asparagus spears, trimmed and cut into halves
For the Sauce:
- 1/2 cup extra virgin olive oil
- 4 cloves garlic, thinly sliced
- 1 lemon, zested and juiced
- 2 tbsp capers, drained
- 1/4 tsp red pepper flakes (optional)
- Salt and freshly ground black pepper, to taste
- 1/4 cup grated Parmesan cheese, plus extra for serving
- Fresh parsley, chopped (optional, for garnish)
How Much Time Will You Need?
This delicious pasta dish takes about 20 minutes to prepare. You’ll spend around 10 minutes cooking the pasta and veggies while the sauce can be prepared in the meantime. Altogether, it’s a quick and satisfying meal you can whip up on a busy weeknight!
Step-by-Step Instructions:
1. Cook the Pasta:
Start by bringing a large pot of salted water to a boil. Once boiling, add in your pasta and cook according to the package instructions until it’s al dente. This usually takes about 8-10 minutes.
2. Blanch the Veggies:
Three minutes before the pasta is done, gently add the broccoli florets and asparagus to the boiling water. This will blanch them and keep them vibrant and crisp. Once everything is cooked, drain the pasta and veggies together, but be sure to save about 1/2 cup of that yummy pasta cooking water.
3. Make the Garlic Oil:
While that delicious pasta is cooking, grab a large skillet and heat the olive oil over medium heat. Add the sliced garlic and cook gently until it becomes fragrant and starts to turn golden—this should only take about 1-2 minutes. Keep an eye on it so it doesn’t burn!
4. Mix in Capers and Spices:
Add the drained capers and red pepper flakes (if using) to the skillet. Stir for about 30 seconds to combine. This will give your dish a lovely, tangy flavor!
5. Combine Everything:
Now, lower the heat and toss in the drained pasta and veggies to the skillet. Give everything a good toss to combine the flavors.
6. Add Zesty Ingredients:
Time to bring in the lemon! Add the lemon zest, lemon juice, salt, and pepper to the skillet. Toss everything again, and don’t forget to add some reserved pasta water if you feel like you need to loosen up the mixture a bit.
7. Add Cheese and Toss:
Remove the skillet from heat and sprinkle on the grated Parmesan cheese. Give it another gentle toss to evenly distribute the cheesy goodness.
8. Serve and Enjoy:
Your lemon garlic pasta is now ready to be served! Plate it up hot, and if you like, sprinkle some extra Parmesan and chopped parsley on top for a nice garnish.
This dish is fresh, bright, and simply delicious—a perfect meal for any night of the week. Enjoy your delightful pasta creation!
FAQ for Easy Lemon Garlic Pasta with Broccoli and Asparagus
Can I Use Frozen Vegetables in This Recipe?
Absolutely! Frozen broccoli and asparagus can be used instead of fresh. Just make sure to thaw them and drain any excess water before adding them to the pasta. This will help keep the dish from getting soggy!
How Can I Make This Dish Vegetarian or Vegan?
This dish is already vegetarian! For a vegan option, simply omit the Parmesan cheese or use a dairy-free alternative. Nutritional yeast can also be a great substitute to add a cheesy flavor without dairy!
What If I Don’t Have Capers?
No worries! If you’re out of capers, you can replace them with chopped olives for a similar briny flavor. Or, if you prefer, simply leave them out for a milder taste.
Can I Store Leftovers?
Yes! Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, simply warm them on the stove over low heat, adding a splash of water or olive oil to revive the sauce’s consistency.
