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Whole-Wheat Pasta with Peas, Broccoli and Lemon
Abdelaziz

Whole-Wheat Pasta with Peas, Broccoli and Lemon

Whole-wheat penne tossed with broccoli, peas, garlic, lemon, and parmesan in a light sauce made from pasta water.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Italian
Calories: 435
Ingredients Method Notes

Ingredients
  

  • 10 oz whole-wheat penne 285 g, dry
  • 12 oz broccoli florets 350 g
  • 1 1/2 cups frozen peas 215 g
  • 2 tablespoons olive oil 30 ml
  • 3 cloves garlic thinly sliced
  • 1 whole lemon zested, plus 2 tablespoons (30 ml) juice
  • 1/2 teaspoon salt adjust to taste
  • 1/2 cup grated parmesan 50 g

Method
 

  1. Cook the penne in a large pot of boiling water according to the package. Add the broccoli for the last 4 minutes and the peas for the last minute.
  2. Scoop out 1 cup (240 ml) of the cooking water, then drain the pasta and vegetables.
  3. Heat the olive oil and garlic in the empty pot over medium-low heat for about 1 minute, without letting the garlic brown.
  4. Return the pasta and vegetables to the pot with the salt and 1/2 cup (120 ml) of the cooking water. Toss 1 minute until glossy, adding more water if needed.
  5. Take the pot off the heat and stir in the lemon zest, lemon juice, and parmesan.

Notes

Nutrition values are estimates per serving.
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