Bow Tie Pasta with Broccoli, Garlic, and Lemon31 Reviews
- Prep: 10 min
- Cook: 15 min
- Ready In: 25 min
“Pasta tossed with a garlic & lemon sauce. So simple, yet so delicious.” - by Maryann D.
Original recipe yields 4 servings
- Warm olive oil in a small frying pan over low heat. Slowly cook garlic in oil until golden, about 2 to 3 minutes. Be very careful not to burn garlic. Stir in lemon juice, and season with salt and pepper.
- Meanwhile, cook pasta in a large pot of boiling salted water. About 5 minutes before pasta is done, drop broccoli into the pasta water. Continue to cook until pasta is cooked and broccoli is crisp-tender. Drain.
- Toss pasta, broccoli, and lemon sauce in a large bowl. Sprinkle with grated Parmesan cheese.
Amount Per Serving (4 total)
- 380 cal
- 17 g
- 47.7 g
Based on a 2,000 calorie diet
Reviews (31)Rate This Recipe
"Great side dish! I love broccoli and pasta and so does my husband and this was no exception. This was very light, with a nice garlic flavor and a hint of lemon. I used penne pasta and instead of heat..." See moreing the garlic and lemon juice in olive oil, I used minced garlic from the jar and whisked the "dressing" in a small bowl. I added a bit more lemon juice and some lemon zest. Once the broccoli and pasta were done, I tossed everything together and used a combination of parmesan and romano cheeses. This was a perfect light side dish to accompany "Apple Cider Chicken Marinade" from this site. Note: If you want to add a little kick to this dish sprinkle a bit of crushed red pepper flakes on top!"
"Light and awesome for summer! I substituted snow pea pods for part of the broccoli as my family isn't big on a lot of broccoli. I think this time I might add some chicken to make it an entire meal!..." See more"
"Great recipe. My family loves it. Easy recipe to vary. I make it a little different every time. Have added red pepper flakes, used whole wheat pasta & low fat parm & even grilled chicken, substitut..." See moreed lime for lemon, and added extra spices (thyme, oregano, basil), or leave as is. You really can't go wrong w/this recipe"
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