Lemony Broccoli and Fettuccine Pasta
Bright and fresh fettuccine pasta tossed with tender broccoli florets and a zesty lemon sauce that adds a refreshing twist to a simple dish. This italian-inspired pasta ready in about 25 minutes pairs fettuccine pasta, broccoli florets, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 12 oz fettuccine pasta
- 3 cups broccoli florets
- 3 tbsp olive oil
- 4, minced garlic cloves
- 1 tsp lemon zest
- 2 tbsp lemon juice
- 1 cup vegetable broth
- 1/2 cup grated Parmesan cheese
- 1/4 tsp (optional) red pepper flakes
- 1 tsp salt
- 1/2 tsp black pepper
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Bring a large pot of salted water to a boil. Add 12 oz fettuccine pasta and cook for 8 minutes. Add 3 cups broccoli florets to the boiling pasta water during the last 3 minutes of cooking. Drain pasta and broccoli together.
- Step 2: Meanwhile, heat 3 tbsp olive oil in a large skillet over medium heat. Add 4 minced garlic cloves and sauté for 1 minute until fragrant but not browned.
- Step 3: Pour in 1 cup vegetable broth, 1 tsp lemon zest, and 2 tbsp lemon juice. Bring to a simmer and cook for 2 minutes to reduce slightly.
- Step 4: Add the drained pasta and broccoli to the skillet. Toss with 1/2 cup grated Parmesan cheese, 1 tsp salt, 1/2 tsp black pepper, and 1/4 tsp red pepper flakes if using. Stir well until the cheese melts and coats everything evenly. Serve immediately.
Frequently asked questions
How long does Lemony Broccoli and Fettuccine Pasta take to make?
Total time is about 25 minutes (10 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Lemony Broccoli and Fettuccine Pasta?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep fettuccine pasta from drying out.
Can I substitute ingredients in Lemony Broccoli and Fettuccine Pasta?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Lemony Broccoli and Fettuccine Pasta for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Lemony Broccoli and Fettuccine Pasta?
Italian pasta like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
