Are you craving a wholesome, flavorful meal that’s as nutritious as it is delicious? Lemony Broccoli Pesto Pasta is here to brighten your dinner table. This dish combines tender pasta, zesty lemon, and a creamy, nutrient-packed pesto made with broccoli, basil, and Parmesan. It’s a simple recipe, yet it delivers bold flavors that will leave your taste buds singing. Ready to dive in? Let’s get started.

Why You’ll Love Lemony Broccoli Pesto Pasta

Imagine twirling forkfuls of velvety pesto-coated pasta, each bite bursting with the tangy zest of fresh lemon and the nutty richness of Parmesan. This recipe is:

• Quick and easy: Ready in under 30 minutes.
• Nutritious: Packed with vitamins from broccoli, spinach, and basil.
• Customizable: Swap ingredients to suit your preferences or dietary needs.

Whether you’re preparing a weeknight dinner or hosting friends, this dish is guaranteed to impress.

Ingredients for Lemony Broccoli Pesto Pasta

Here’s what you’ll need to bring this dish to life:

Ingredient	Quantity
Uncooked pasta (mezze rigatoni)	1 pound
Broccoli florets	2 ½ cups (8 ounces)
Fresh basil leaves (tightly packed)	1 cup (1 ounce)
Freshly-grated Parmesan cheese	1 cup (1 ounce)
Toasted pine nuts or almonds	⅓ cup
Fresh baby spinach	2 ounces (1 large handful)
Garlic cloves	2 large
Lemon (zest and juice)	1 large
Fine sea salt	½ teaspoon
Freshly-ground black pepper	½ teaspoon
Extra-virgin olive oil	½ cup

Step-by-Step Instructions

1. Boil the Water

Fill a large stockpot with water and add a generous pinch of salt. Bring it to a rolling boil over high heat.

2. Cook the Broccoli

Once the water is boiling, toss in the broccoli florets. Cook for 3 minutes or until they turn bright green and tender. Use a slotted spoon to transfer the broccoli to a food processor, leaving the water boiling for the pasta.

3. Cook the Pasta

Add your pasta to the same pot of boiling water. Cook it until just al dente, according to the package instructions. Meanwhile, it’s time to prepare the pesto.

4. Prepare the Broccoli Pesto

Add these ingredients to the food processor with the broccoli:

• Fresh basil leaves
• Parmesan cheese
• Toasted pine nuts or almonds
• Baby spinach
• Garlic cloves
• Lemon zest and juice
• Salt and pepper

Pulse the ingredients while slowly drizzling in the olive oil. Blend until the mixture becomes smooth and creamy. For extra creaminess, scoop out ¼ cup of the starchy pasta water and add it to the pesto.

5. Combine Pasta and Pesto

Once the pasta is cooked, reserve another ½ cup of the starchy water, then drain the pasta. Return it to the stockpot and toss it with the broccoli pesto. If the sauce feels thick, stir in some reserved pasta water to loosen it up.

6. Serve

Dish out your pasta, garnish with extra Parmesan and a twist of black pepper, and serve warm. Pair it with a crisp side salad or garlic bread for a complete meal.

Pro Tips for the Perfect Pesto Pasta

1. Choose Your Pasta Wisely: Short shapes like rigatoni or penne work best for holding onto the pesto.
2. Toast the Nuts: Toasting pine nuts or almonds enhances their flavor and adds a subtle crunch.
3. Don’t Skip the Lemon: The lemon zest and juice brighten the dish, balancing the rich flavors.

Nutritional Benefits of Lemony Broccoli Pesto Pasta

This dish isn’t just tasty—it’s packed with health benefits! Here’s a quick breakdown:

Nutrient	Benefit
Broccoli	Rich in vitamins C and K, and antioxidants.
Basil	Contains anti-inflammatory properties.
Spinach	High in iron, calcium, and vitamin K.
Olive Oil	Provides heart-healthy monounsaturated fats.
Parmesan Cheese	A good source of calcium and protein.

Variations and Substitutions

• Make It Vegan: Replace Parmesan with nutritional yeast and skip the cheese garnish.
• Go Gluten-Free: Use gluten-free pasta.
• Swap the Greens: Kale or arugula can replace spinach.
• Change the Nuts: Walnuts or cashews are great alternatives to pine nuts.

Storage and Reheating

• Refrigeration: Store leftovers in an airtight container for up to 3 days.
• Reheating: Warm in a skillet over medium heat with a splash of water to revive the sauce.
• Freezing: The pesto can be frozen in an ice cube tray for up to 3 months. Defrost cubes as needed.

FAQs About Lemony Broccoli Pesto Pasta

1. Can I make this dish ahead of time?

Yes! Prepare the pesto in advance and store it in the fridge for up to 3 days. Cook the pasta fresh for the best texture.

2. What other pasta shapes work well with this recipe?

Spaghetti, fusilli, or even farfalle pair beautifully with this creamy pesto.

3. Can I use frozen broccoli?

Absolutely. Just cook it a little longer to ensure it’s tender.

4. How do I prevent my pesto from turning brown?

The lemon juice in this recipe helps prevent browning. Storing pesto with a thin layer of olive oil on top also helps.

5. Is this recipe suitable for kids?

Yes! The mild flavors and creamy texture make it a kid-friendly option.

6. Can I add protein to this dish?

Certainly. Grilled chicken, shrimp, or chickpeas make excellent additions.

Why You Should Try Lemony Broccoli Pesto Pasta Tonight

This Lemony Broccoli Pesto Pasta recipe isn’t just a meal; it’s an experience. It’s vibrant, wholesome, and bursting with flavor, making it perfect for any occasion. Plus, it’s a great way to sneak more veggies into your diet without sacrificing taste.

So, grab your apron and give this recipe a try. You’ll love every bite of this zesty, creamy pasta dish!

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