Creamy Arugula and Broccoli Pasta with Lemon
Arugula and broccoli in a lemon cream sauce with pasta. Serve as a main vegetarian dinner or as a side dish to a meat main course.
Ingredients
For the creamy lemon sauce
- 1 Tbsp extra virgin olive oil
- 1 large garlic clove, chopped 10 grams
- 1 ½ cup heavy cream
- zest of 1 lemon
- 2 Tbsp fresh lemon juice
- 1 tsp kosher salt
- 2 pinches fresh cracked pepper
- ¼ cup freshly grated parmesan cheese (plus additional to finish) 27 grams
For the pasta
- 8 oz dried ziti
- 1 head broccoli, cut into small florets 270 grams
- 1 cup loosely packed arugula, chopped 30 grams
- ½ pint grape or cherry tomatoes, halved 145 grams
Instructions
- Bring a large pot of water to a boil.
- Heat the oil in a large skillet over medium heat. Add the garlic and cook until fragrant and golden (less than a minute).
- Add the cream, lemon zest, lemon juice, salt, and pepper. Bring to a gentle simmer, turn the heat to medium, and simmer 5-10 minutes until it just starts to thicken. Add the cheese and remove from the heat.
- Add the pasta to the boiling water and cook to al dente per the package directions. During the last two minutes, add the broccoli to the pasta to cook as well.
- Drain the pasta and broccoli and transfer to the skillet with the lemon cream sauce. Add the arugula and tomatoes. Toss well and season to taste.
- Serve warm topped with more parmesan.
Nutrition
Serving: 0.25recipe | Calories: 600kcal (30%) | Carbohydrates: 52g (17%) | Protein: 17g (34%) | Fat: 37g (57%) | Saturated Fat: 23g (144%) | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 6mg (2%) | Sodium: 758mg (33%) | Potassium: 463mg (13%) | Fiber: 5g (21%) | Sugar: 3g (3%)
Calorie count is purely an estimate calculated using an online application to serve as a guide and not to be taken as accurate nutritional information. Percent Daily Values are based on a 2,000 calorie diet.
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