One Pot Lemon, Broccoli, & Cauliflower Pasta
For the meat lovers at my table I like to toss shredded chicken into their bowls along with the pasta.
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- Prep Time: 5 mins
- Cook Time: 16 mins
- Total Time: 21 mins
- Yield: 4 1x
- Category: Dinner
- Method: Stove top
- Cuisine: Italian
Ingredients
Scale
- 1 (12-ounce) box gluten free penne pasta
- 3 tablespoons butter
- 2 cloves garlic, crushed
- zest of 1 lemon and 1 tablespoon juice
- 1 cup thinly sliced broccoli florets
- 1 cup thinly sliced cauliflower florets
- 1/4 cup vegetable stock
- kosher salt, freshly cracked pepper
- 1/4 cup slivered almonds, toasted
- 1/4 cup freshly grated Parmesan
Instructions
- Cook the penne in a large saucepan of salted boiling water according to manufacturers instructions or until al dente. Drain and set aside.
- Return the pan to the heat and add the butter, garlic, and lemon zest. Cook for 1 minute.
- Add the broccoli and cauliflower to the pot and cook for 4-5 minutes until they are just tender. Add the lemon juice, stock, salt, pepper, and pasta then toss to combine.
- Garnish with toasted almonds and Parmesan, serve immediately.
Nutrition
- Serving Size: 1 bowl
- Calories: 189
- Sugar: 1.3 g
- Sodium: 640.3 mg
- Fat: 12.3 g
- Carbohydrates: 17.3 g
- Protein: 3.9 g
- Cholesterol: 22.9 mg
