Warm Lemon Broccoli Pasta Salad
A bright, refreshing, and satisfying dish combining broccoli and lemon with pasta, topped with walnuts and Parmesan.
Servings: 4 servings
Ingredients
Pasta
- 8 oz dry pasta bow ties, penne, or your choice
Broccoli
- 8 cups broccoli florets
Butter and Oil
- 2 TBS unsalted butter
- 2-3 TBS extra virgin olive oil
Garlic
- 2 cloves fresh minced garlic
Lemon
- 1 zest of one lemon
- Kosher salt and fresh ground black pepper to taste
- 2 TBS freshly squeezed lemon juice
Walnuts and Cheese
- ⅓ cup toasted chopped walnuts
- ¼ cup freshly shaved Parmesan cheese plus more for garnish
Instructions
- Step 1: Cook the Pasta - Bring a large pot of salted water to a boil. Add the dry pasta and cook according to package directions until al dente. Drain and set aside, reserving a small cup of the pasta water.
- Step 2: Prepare the Broccoli - In the same pot, bring water to a boil and add the broccoli florets. Cook for 2-3 minutes until bright green and tender but still crisp. Drain and place in ice water to halt cooking. Drain again.
- Step 3: Make the Lemon-Garlic Sauce - In a large skillet, melt the butter and add olive oil over medium heat. Add minced garlic and sauté for about 1 minute until fragrant.
- Step 4: Combine Pasta, Broccoli, and Sauce - Add the drained pasta and broccoli to the skillet. Toss gently to combine. Add lemon zest, lemon juice, and reserved pasta water until desired consistency is reached.
- Step 5: Season and Serve - Season with salt and pepper to taste. Fold in walnuts and Parmesan cheese, reserving some for garnish. Serve warm with extra Parmesan on top.
Equipment
- Large Pot
- Skillet
- Mixing Bowl
Notes
For added flavor, consider using whole-grain pasta. Toast walnuts for enhanced flavor. Adjust lemon juice to taste. Let salad sit for a few minutes after mixing to meld flavors.