Lemony Broccoli and Fettuccine Pasta

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

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 recipe, 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.

Prep: 10 min Cook: 15 min Serves 4 Italian cuisine 400 cal/serving
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Ingredients

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Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.

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