A wonderful medley of fresh, citrus and salty flavours coming together in this lemon garlic pasta made with broccoli and asparagus!
We love vegetable pasta, like Roasted Romanesco Cauliflower Pesto Spaghetti!
The time I’ve spent in Italy or around a dining table with Italian friends has taught me that the the best pasta doesn’t have to be drowned in sauce. So many Italian recipes are incredibly simple and allow a handful of quality ingredients to shine.
I’ve created this recipe with the Italian style of cooking in mind. Even though the ingredients are simple and the process is basic, the lemon garlic pasta dish is a real star!
Lemon garlic pasta
When summer comes around I get a real craving for fresh and light meals. When vegetables and fruit are in season it makes sense to create recipes that show them at their very best.
This vegetarian pasta does just that. The lemon, broccoli and asparagus get the chance to shine with their fresh flavours, with the pasta providing plenty of substance to make this a satisfying meal.
As a bonus I’ve added capers. I have a real love for capers, which add a salty pop that meshes perfectly with the fresh vegetables and citrus tang.
The result is a lemon garlic pasta that you’ll come back to time and again! Quick, simple and the perfect pasta for summer!
Making lemon garlic pasta
This recipe comes together very quickly, only slightly longer than it takes for the pasta to boil! Start off by getting a pot of water boiling and trimming off the woody ends of the broccoli and asparagus.
Add the vegetables to the water with a good pinch of salt and let them boil for 3 minutes. Don’t leave them any longer so they are not soggy. Set them aside till ready for the next step.
With the vegetables removed you can add the pasta to the same water. Follow the timings on the package of pasta as this varies depending on the brand you are using.
While the pasta is boiling, put a pan over low heat and add the olive oil and butter. Give it a minute to heat up, then add sliced garlic and fry it lightly without colouring. Be careful not to cook it too long or over too much heat as burnt garlic will be unpleasant.
Squeeze in the juice of a half lemon, then add the asparagus, broccoli and capers and a pinch of salt. Toss it all together gently and remove the pan from the heat.
Drain the linguine when it is cooked al dente, saving a cup of the pasta water. Add the pasta to everything in the pan along with the grated vegetarian hard cheese and a splash of pasta water.
Toss it again so everything is well combined and enjoy!
- Make this recipe vegan by leaving out the butter and vegetarian hard cheese.
- Capers add a salty pop to the recipe but can be left out if preferred.
- Because the capers bring plenty of salt to the recipe, be careful when adding additional salt.
- Pasta can soak up sauce really quickly. Adding a splash of reserved pasta water can keep the final dish loose and silky.
More pasta recipes
- Vegetarian Mushroom Carbonara
- Creamy Brie Mac and Cheese
- Vegan Alfredo Sauce
- Creamy Sun-dried Tomato Pasta
- 500g/18 oz linguine or other long pasta
- 200g/7 oz Tenderstem broccoli
- 100g/3.5 oz asparagus
- 70g/ ½ cup capers
- ½ lemon
- 3 cloves garlic
- 2 tablespoon olive oil
- 30g butter
- Bring a large pot of water to the boil and add a good pinch of salt. Trim the woody ends off of Tenderstem broccoli and asparagus and add to the boiling water. Boil for 3 minutes, then remove, leaving the water boiling.
- Add pasta to the same pot and cook to package instructions.
- Warm a large pan over low heat and add olive oil and butter. Lightly fry sliced garlic over low heat for 30 seconds without colouring it, careful not to let the garlic burn, then add the juice of ½ lemon. Add the asparagus, broccoli and capers with a pinch of salt, gently toss to coat and remove from heat.
- Drain linguine when cooked al dente, reserving a cup of the pasta water. Add the linguine to the pan with a splash of pasta water with grated vegetarian hard cheese and pepper. Combine well, salt to taste and serve.
Make this pasta dish vegan by leaving out the butter and using vegan hard cheese.
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 397Total Fat: 15gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 16mgSodium: 478mgCarbohydrates: 56gFiber: 6gSugar: 2gProtein: 12g