About this recipe:This is a simple vegetarian supper that couldn't be more delicious. Pasta is simply tossed with broccoli and a light sauce of olive oil, lemon juice and garlic. It's then finished with a sprinkling of grated Parmesan. Quick, healthy and easy!
250g farfalle pasta
1 broccoli, cut into florets
4 tablespoons extra-virgin olive oil
3 cloves garlic, minced
3 tablespoons freshly squeezed lemon juice
1/2 teaspoon salt
1/8 teaspoon ground black pepper
4 tablespoons grated Parmesan cheese
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Method Prep:10min › Cook:15min › Ready in:25min
Cook pasta in a large pot of boiling salted water. About 5 minutes before pasta is done, drop broccoli into the pasta water. Continue to cook until pasta is cooked and broccoli is crisp but tender. Drain.
Meanwhile, warm olive oil in a small frying pan over low heat. Slowly cook garlic in oil until golden, about 2 to 3 minutes. Be very careful not to burn garlic. Stir in lemon juice, and season with salt and pepper.
Toss pasta, broccoli and lemon sauce in a large bowl. Sprinkle with grated Parmesan cheese.
Parmesan cheese is not truly vegetarian, as it contains animal rennet. To make this dish 100% vegetarian, omit the cheese or find a suitable vegetarian substitute made without animal rennet. In supermarkets look for the 'parmesan style hard cheeses' which are suitable for vegetarians.
Very quick and easy to make, but tastes lovely - it was an unusual but refreshing flavour for me! I added turmeric to the pasta water to give it a nice golden colour, and also added red onions. Would make this again. - 24 Feb 2012