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Broccoli Pasta

Photo Credit
koss13/shutterstock
Written By: The Old Farmer’s Almanac Editors The Almanac Editors and Staff
Yield
Makes 4 servings.
Category
Pasta
Course
Main Dish
Sources
Weekly Wisdom

Have you ever noticed that sometimes the recipes with the fewest ingredients are the best recipes? Enter Broccoli Pasta! This quick and easy dinner is made with pantry staples and tastes like you took an Italian cooking class.

Try it with fresh broccoli for an extra treat!

Ingredients
1 pound pasta (spaghetti or fettuccine)
1 medium onion, chopped
3 cloves garlic, pressed
3 tablespoons olive oil
1 head broccoli, chopped
1 tablespoon lemon juice
freshly grated Parmesan cheese

Instructions

Cook pasta in boiling water until al dente, and drain. While pasta is cooking, saute the onion and garlic in the olive oil. Add the chopped broccoli and lemon juice, and continue cooking, stirring occasionally, until tender but not soft. Serve over the drained pasta, and garnish with Parmesan cheese, as desired.

About The Author
The Old Farmer’s Almanac Editors

The Old Farmer’s Almanac Editors

The Almanac Editors and Staff

Under the guiding hand of its first editor, Robert B. Thomas, the premiere issue of The Old Farmer’s Almanac was published in 1792 during George Washington’s first term as president.Today, the Almanac...
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