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
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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
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.
