This easy lemon garlic pasta is a fresh delight! With bright flavors from lemon, yummy garlic, and colorful veggies like broccoli and asparagus, it’s both tasty and healthy.
Making this dish is a breeze. I love how the lemon juice brightens everything up! Serve it warm and let those flavors dance around your taste buds. You’ll want seconds for sure! 🍋🍝
Key Ingredients & Substitutions
Pasta: Linguine or spaghetti works best for this dish. If you want a gluten-free option, you can use chickpea or brown rice pasta, which are good substitutes! I love using linguine because it holds the sauce nicely.
Broccoli & Asparagus: Fresh broccoli and asparagus are great, but you can also use frozen ones if that’s what you have. Broccolini makes a nice substitute too, with a slightly sweeter flavor that’s delicious!
Garlic: Fresh garlic is a must for this recipe. If you’re in a pinch, garlic powder can work, but the flavor won’t be as vibrant. I often add extra garlic for a stronger taste.
Capers: If you’re not a fan of capers, you can swap them with olives or even omit them. They give a briny flavor, but the dish will still be tasty without them!
Cheese: Parmesan is traditional here, but feel free to use Pecorino Romano for a sharper taste or nutritional yeast for a vegan alternative!
How Do I Make Sure My Garlic Doesn’t Burn?
Burnt garlic can ruin the flavor of the dish, so it’s important to keep an eye on it! Cook minced garlic over medium heat and stir constantly. If it starts to brown too quickly, lower the heat a bit. Here’s how to do it right:
- Heat the skillet with olive oil until warm (about 30 seconds).
- Add the garlic and stir it immediately.
- Keep stirring for 1-2 minutes until it gets fragrant but not dark.
That way, you’ll have all the garlic goodness without the bitterness! Enjoy your pasta with that lovely garlic flavor shining through!
Easy Lemon Garlic Pasta with Broccoli and Asparagus
Ingredients You’ll Need:
For the Pasta Dish:
- 8 oz linguine or spaghetti pasta
- 2 cups broccoli florets (can substitute broccolini)
- 1 bunch asparagus, trimmed and cut into 2-inch pieces
- 3 tablespoons olive oil
- 4 cloves garlic, minced
- 1/4 cup capers, drained
- Zest of 1 lemon
- Juice of 1 lemon (about 3 tablespoons)
- Salt and freshly ground black pepper, to taste
- 1/4 cup grated Parmesan cheese (plus extra for serving)
- Optional: fresh parsley, chopped (for garnish)
- Lemon wedges, for serving
How Much Time Will You Need?
This delicious dish takes about 25 minutes to prepare and cook. You’ll spend about 10 minutes prepping the ingredients and boiling the pasta, followed by 15 minutes cooking everything together. Quick and easy, perfect for a weeknight dinner!
Step-by-Step Instructions:
1. Cook the Pasta and Veggies:
Start by filling a large pot with water and adding salt, bringing it to a boil. Once boiling, add your pasta and cook according to the package instructions until it’s al dente (usually about 8-10 minutes). About 2 minutes before you think it’s done, toss in the broccoli florets and asparagus pieces. This way, everything cooks perfectly together! When done, drain the pasta and the veggies, making sure to save about 1/2 cup of that starchy cooking water for later.
2. Sauté the Garlic:
While your pasta is cooking, take a large skillet and heat the olive oil over medium heat. Add the minced garlic and sauté it gently. Cook for 1-2 minutes until you can smell the garlic’s lovely aroma, but be careful not to burn it—this can turn the flavor bitter!
3. Add the Capers:
Next, mix in the drained capers and let them cook with the garlic for another minute. This step adds a nice briny flavor that pairs wonderfully with the lemon!
4. Combine Everything:
Now, add the drained pasta along with the broccoli and asparagus into the skillet. Gently toss everything together so that the pasta and veggies are coated with the garlic and oil mixture.
5. Add Zesty Flavor:
Sprinkle in the lemon zest and juice, stirring well. If the pasta seems a bit dry, pour in a splash of the reserved pasta cooking water to help loosen it up and make it more cohesive.
6. Season It Up:
Don’t forget to season your dish with salt and fresh black pepper to taste. This is the moment to adjust flavors—make it your own!
7. Mix in Cheese:
Remove from heat and fold in the grated Parmesan cheese until it’s melted and coats the pasta beautifully.
8. Serve and Enjoy:
Plate your delicious lemon garlic pasta, and don’t forget to sprinkle extra Parmesan on top. Garnish with fresh parsley if you like, and serve with lemon wedges on the side for an extra zesty kick. Enjoy your meal!
FAQ for Easy Lemon Garlic Pasta with Broccoli and Asparagus
Can I Use Frozen Vegetables Instead of Fresh?
Yes, you can use frozen broccoli and asparagus! Just add them to the boiling water for the last few minutes of cooking the pasta to ensure they’re heated through. They may release more moisture, so you might need to adjust the cooking water accordingly.
What Can I Substitute for Capers?
If you don’t have capers on hand or prefer not to use them, you can substitute with chopped olives for a similar briny flavor, or simply omit them altogether. The dish will still taste wonderful without them!
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, gently warm it in a skillet over low heat, adding a splash of water or olive oil to keep the pasta from drying out.
Can I Make This Recipe Vegan?
Absolutely! To make this dish vegan, simply omit the Parmesan cheese or replace it with a plant-based alternative or nutritional yeast for a cheesy flavor without dairy!
