Pasta with Broccoli and Garlic
A quick, one-pot gluten-free vegan pasta bursting with zesty lemon and garlicky broccoli, finished with crunchy almonds and a sprinkle of Parmesan or nutritional yeast for extra depth. This healthy, fiber-rich meal comes together in just 20 minutes, making it a perfect option for busy nights or easy meal prep.
Equipment
- 1 Large Pot
- 1 Colander
- 1 Wooden spoon
- 1 Microplane zester
- Measuring Spoons (set)
Ingredients
- 2 ½ cups gluten-free penne pasta about half a standard box
- 1 medium head of broccoli cut into bite-sized florets
- 2 tablespoons vegan butter or extra virgin olive oil
- 4 garlic cloves finely minced
- Zest of 1 lemon
- 2 tablespoons fresh lemon juice
- 1 teaspoon kosher salt
- ½ teaspoon crushed red pepper flakes adjust to taste
- 3 tablespoons slivered or sliced almonds
- 2 tablespoons grated Parmesan cheese or nutritional yeast for a vegan alternative
Instructions
- Boil Pasta and Steam Broccoli: Fill a large pot with water and bring it to a rolling boil. Add the gluten-free penne pasta and cook according to package directions. About 3 minutes before the pasta finishes cooking, gently add the broccoli florets to the pot so they cook alongside the pasta. Once done, drain both pasta and broccoli thoroughly and set aside.
- Prepare the Garlic Lemon Sauce: Return the empty pot to medium-high heat and melt the vegan butter (or warm the olive oil). Add the minced garlic and sauté for about 1 minute, stirring constantly, until it turns fragrant and just begins to brown—but be careful not to burn it.
- Flavor Infusion: Remove the pot from the heat and immediately stir in the lemon zest, fresh lemon juice, salt, and crushed red pepper flakes. These ingredients will create a bright, tangy base with a subtle spicy kick.
- Combine Pasta and Sauce: Add the drained pasta and broccoli back into the pot. Toss gently but thoroughly to ensure every piece is coated evenly with the lemon-garlic sauce.
- Garnish and Serve: Transfer the pasta to serving bowls or a platter. Sprinkle with slivered almonds for crunch and finish with Parmesan cheese or nutritional yeast for a savory touch. Serve warm and enjoy!
Notes
- For a nuttier flavor, lightly toast the slivered almonds in a dry skillet before garnishing.
- Feel free to swap the gluten-free penne with any preferred pasta type if dietary restrictions are not a concern.
- Adjust the crushed red pepper flakes according to your preferred heat level or omit entirely for a milder dish.
- Leftovers can be stored in an airtight container in the fridge for up to 3 days and reheated gently on the stove or in the microwave.
- To make this recipe nut-free, simply skip the almonds or replace them with toasted pumpkin seeds.
