Last updated on August 11th, 2024 at 08:25 am
Simple and satisfying lemon pasta with broad beans and broccoli. This recipe takes about 30 minutes to make and has the most vibrant lemony sauce to toss with pasta. Made with lemon and olive oil, homegrown broad beans and broccoli, sundried tomatoes and mozzarella balls. Then finish with a sprinkle of freshly ground pepper. Serve as a summer pasta dish for after school, lunch, weeknight dinners or a side dish.
This simple salad drizzled with lemon and olive oil with fresh vegetables, sun-dried tomatoes and mozzarella cheese is a hearty meal I serve to my daughter after school or for supper.
Swap the broccoli and broad beans for any vegetable that is in season. Replace sundried tomatoes with fresh tomatoes and play with cheeses available on hand. Throw in basil if available to complete the dish. This is not only a quick and easy pasta dish but also economical and adaptable.
My daughter asks for pasta for an energy boost after school and before any sports training. So, I prepare pasta recipes like this lemon pasta with broad beans and broccoli
What do your children ask you for after school snacks?
Ingredients
Fusilli pasta – you can use your favorite pasta shape like spaghetti, rigatoni, fettuccine, penne, rigatoni, ot shells
Broccoli – fresh broccoli is what we use here for crisp-tender texture
Broad beans – fresh in season broad beans are what we use for this recipe to enjoy their creamy and nutty flavor
Sun-dried tomatoes – replace with fresh tomatoes
Mozzarella – replace with parmesan cheese or your favorite cheese for salads
Lemon juice – freshly squeezed juice is a must
Olive oil – good quality olive oil to prevent the dish from going dry
Salt – generously salt the pasta water and or add some more salt to taste
Pepper – ground black pepper is used in this recipe because I prepared it for my daughterOptional ingredientsFresh basil or parsleyAdd chilli flakes for more spice
How to make lemon pasta with broad beans and broccoli
To start, cook pasta in salted boiling water according to packet instructions.
Drain the pasta and set aside.
In the same pot of boiling water, blanch the broccoli and broad beans for two minutes. Scoop out with a slotted spoon and set aside.
In a mixing bowl, place the cooked pasta, vegetables, sun-dried tomatoes, and hand-torn mozzarella balls.
Drizzle with lemon and olive oil and sprinkle ground pepper.
Toss all the ingredients until well combined and let the flavours blend to create a vibrant pasta dish.
What to serve with lemon pasta?
This pasta dish is great as it is or serve as a side dish, serve alongside seared or fried protein like chicken or tofu.
Leftovers and storage
Leftover lemon pasta with broad beans and broccoli will keep in a sealed container in the fridge for about 3 days.
Recipe notes and suggestions
Instead of fusilli, use any pasta shape you love, like fettuccine, penne, rigatoni, shells for a super zingy lemon taste, I suggest using 4 tablespoons of lemon juice for a less lemon flavour, use 2 tablespoons
Mix the pasta and vegetables while they are still hot, especially the cheese to let it melt and lend its creaminess to the whole dish.
Can this lemon pasta with broad beans and broccoli be gluten-free?
Yes, just use your gluten-free pasta and you are good to go.
Can this lemon pasta recipe be vegan?
Yes, make lemon pasta by adding nutritional yeast instead of mozzarella cheese.
More noodles and pasta recipes
Watch this short cooking video showing how to put together this pasta dish.
If you make this, please leave a comment and a review to let us know how you liked this recipe.
Browse more recipes here or head to Facebook, Pinterest and Instagram for updates on life in the countryside and beyond.
Let’s get cooking!
LEMON PASTA WITH BROAD BEANS AND BROCCOLI
Equipment
- 1 saucepan
- 1 slotted spoon
- 1 chopping board
- 1 knife
- 1 mixing bowl
- 2 mixing spoons
Ingredients
- 200 grams fusilli pasta or your favourite pasta shape
- 1 tsp salt or to taste
- 100 grams broccoli florets fresh
- 100 grams broad beans podded
- 5-8 sun-dried tomatoes roughly chopped
- 8 ounces rmozzarella balls hand-torn
- 2 tbsp lemon juice or 4 for a zingy lemon taste
- 4 tbsp olive oil
- ground black pepper to taste
Instructions
- Cook pasta in salted boiling water according to packet instructions. Drain the pasta and set aside.
- In the same pot, of boiling water, blanch the broccoli and broad beans for two minutes.
- Scoop out with a slotted spoon and set aside.
- In a mixing bowl, add the cooked pasta, vegetables, sun-dried tomatoes, and hand-torn mozzarella balls.
- Drizzle with lemon juice and olive oil and sprinkle ground pepper. Toss all the ingredients until well combined and let the flavours blend to create a vibrant pasta dish.
English