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–+ servings
Bowl with the pasta and a slice of lemon with a fork
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Lemon Garlic Pasta with Broccoli and Asparagus

A wonderful medley of fresh, citrus and salty flavours coming together in this lemon garlic pasta with broccoli and asparagus!
Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Course: Dinner
Cuisine: Italian
Keyword: lemon garlic pasta
Servings: 6
Author: Julia Frey of Vikalinka

Ingredients

  • 500g / 1 lb This is an affiliate link.linguine or other long pasta
  • 200g / 7oz Tenderstem broccoli
  • 100g / 3½ oz asparagus
  • 70g / 1/2 cup capers
  • 1/2 lemon
  • 3 cloves garlic
  • 2 tbsp This is an affiliate link.olive oil
  • 30g / 2 tbsp butter
  • Parmesan cheese to taste

Instructions

  • Bring a large pot of water to the boil and add a good pinch of salt. Trim the woody ends off of Tenderstem broccoli and asparagus and add to the boiling water. Boil for 3 minutes, then remove, leaving the water boiling.
  • Add pasta to the same pot and cook to package instructions.
  • Warm a large pan over low heat and add olive oil and butter. Lightly fry sliced garlic over low heat for 30 seconds without colouring it, careful not to let the garlic burn, then add the juice of 1/2 lemon. Add the asparagus, broccoli and capers with a pinch of salt, gently toss to coat and remove from heat.
  • Drain linguine when cooked al dente, reserving a cup of the pasta water. Add the linguine to the pan with a splash of pasta water with grated Parmesan cheese and pepper. Combine well, salt to taste and serve.

Nutrition

Calories: 388kcal | Carbohydrates: 66g | Protein: 13g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 5mg | Sodium: 26mg | Potassium: 347mg | Fiber: 4g | Sugar: 4g | Vitamin A: 723IU | Vitamin C: 10mg | Calcium: 43mg | Iron: 3mg