Lemony Broccoli & Hazelnut Pasta

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Broccoli and pasta are a classic combination.  And serves as a super quick and healthy meal.  It’s one of my “I have no idea what to make for dinner and I’m tired” dishes that appear occasionally during a busy work week.  Which, by the way, is EXACTLY how this particular recipe came about.  A busy day and I was so tired, my feet felt even too tired to stand up in the kitchen.  Loooong day.

broccoli and pasta, healthy pasta recipes, vegetarian pasta recipes, whole wheat pasta recipes

broccoli and pasta, healthy pasta recipes, vegetarian pasta recipes, whole wheat pasta recipes I knew I had a huge head of broccoli in the fridge that needed to be used up.  And broccoli and pasta was the only meal I felt like making.  Literally a no effort dish here.  I had no tomato sauce on had (which is rare) and needed a yummy olive oil based sauce to coat the pasta and broccoli florets.  I went with some olive oil, salted butter, white wine and garlic.  Simple, easy and delicious.  Simmered right alongside as the pasta and broccoli cooked, this entire meal maybe took 15 minutes to make (obviously not including the time it took the water to boil).

broccoli and pasta, healthy pasta recipes, vegetarian pasta recipes, whole wheat pasta recipes

broccoli and pasta, healthy pasta recipes, vegetarian pasta recipes, whole wheat pasta recipes On a whim, I toasted and chopped up some hazelnuts and threw them as a crunchy bite throughout the pasta.  I was pleasantly surprised about what a big difference those little nut pieces made!  I liked the crunchy bits and the nutty flavor went really well along with the broccoli and whole wheat pasta that I used.  Definitely something I think I’ll be adding to more pasta dishes!

Serve this up on one of those nights that dinner seems impossible.  You’ll be happy you did!

Lemony Broccoli & Hazelnut Pasta:
Ingredients:

  • 1/2 lb whole wheat penne pasta
  • 3 cups broccoli florets
  • juice and zest from 1 lemon
  • 3 cloves garlic, minced
  • 1/3 cup dry white wine
  • 2 tbsp salted butter
  • 2 tbsp olive oil
  • 1/2 tsp salt and pepper
  • 1/3 cup toasted hazelnuts, chopped
  • 1/3 cup parmesan cheese shavings

Instructions:

  1. Bring large pot of water to a boil.  Begin cooking pasta according to directions – however, take note of the time!  You’ll be adding in those broccoli florets for the last 2 minutes of the cooking!  Note:  save about 1 cup of starchy pasta cooking water – you may need to bulk up the sauce with this.
  2. While pasta water comes to a boil, start making the sauce.  Melt butter and olive oil together over medium heat in a large skillet.  Add in garlic, lemon juice and zest and sauté for another 1-2 minutes or until garlic is fragrant.
  3. Deglaze the pan with the white wine and allow to reduce slightly.  Add in the salt and pepper.
  4. Drain pasta and broccoli florets and add them back to the pot.  Stir in the sauce and hazelnuts.  Toss to combine and taste to adjust the seasonings if needed.  Gently stir in the parmesan cheese shavings – you want these to stay whole and not be broken up.
  5. Serve immediately and enjoy!
  6. broccoli and pasta, healthy pasta recipes, vegetarian pasta recipes, whole wheat pasta recipes

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