Creamy Pasta With Broccoli Peas And Lemon Recipes

CREAMY BROCCOLI PASTA

Steps:

• Boil a large, salted pot of water. Cook the pasta al dente according to package instructions. When the pasta is 2-3 minutes away from being done, you will add the broccoli to the water.
• Add the butter to a skillet over medium-high heat, and once it's melted, stir in the flour and cook for 1-2 minutes.
• To the skillet, add in the garlic, broth, lemon juice, and Italian seasoning. Let it bubble for a minute or so.
• Whisk in the cream and let it cook for a few minutes until it's thickened up to your liking, then stir in the parmesan cheese and take the pan off the heat.
• Drain the pasta and broccoli and add it to the skillet. If the sauce has thickened up too much, add a small splash of the pasta water prior to draining it. Season the pasta with salt & pepper (I'm generous with both) as needed and serve immediately with extra parmesan grated on top if desired.

CREAMY LEMON BROCCOLI PASTA

Steps:

• Pre-heat the oven to 220ºc/430ºf.
• Place the broccoli in a roasting tray and season with the oil, chilli flakes, salt, pepper and lemon juice. Toss to coat and place in the oven to roast for 30 minutes.
• To make the sauce, saute the onion and garlic in a the olive oil until soft and translucent.
• Add the cream, salt, pepper and lemon juice and allow to simmer until slightly thickened.
• Add the broccoli and pasta to the sauce along with the Parmesan cheese and the pasta cooking water then stir over low heat until the sauce is thick and the pasta is creamy and glossy.
• Serve with a little extra Parmesan.

PASTA WITH LEMON CREAM SAUCE, BROCCOLI, AND PEAS RECIPE - (4.4/5)

Steps:

• Cook pasta according to package directions, omitting salt and fat. Add broccoli during last 4 minutes of cooking time. Place peas in a colander. Drain pasta mixture over peas; set aside. Melt butter in a skillet over medium-high heat. Add garlic to pan; sauté 1 minute. Combine broth and cornstarch in a small bowl; stir until well blended. Add broth mixture to pan; bring to a boil. Cook 1 minute or until thick, stirring constantly. Remove from heat. Stir in cream, juice, salt, 1/4 teaspoon black pepper, and red pepper. Add pasta mixture to broth mixture; toss gently to coat. Garnish with coarsely ground black pepper and lemon slices, if desired. Serve immediately.

CREAMY PASTA WITH BROCCOLI, PEAS AND LEMON

Steps:

• Half fill a large saucepan with water, add a large pinch of salt and bring to the boil. Add the pasta and cook for 10 minutes, stirring occasionally.
• Stir in the broccoli and peas and boil for a further 2 minutes, then drain in a colander and return to the pan.
• Add the crème fraîche, lemon zest and Parmesan and season generously with plenty of freshly ground black pepper and a little more salt. Toss together over a low heat for 20-30 seconds, or until the crème fraîche is hot, then serve sprinkled with a little extra cheese, if you like.

ONE-POT PASTA WITH BROCCOLI AND LEMON

Steps:

• Bring a large pot of salted water to a boil. Add penne and cook 5 minutes. Add broccoli and cook until pasta is just under al dente and broccoli is crisp-tender and bright green, 3 to 4 minutes more. Drain, then add pasta and broccoli back to pot.
• Toss with garlic, oil, lemon zest and juice, and cheese. Serve, topped with more cheese.

PASTA WITH CREAMY GREENS & LEMON

Steps:

• Cook pasta in a very large pan following the pack instructions, adding broccoli florets, frozen soya beans, frozen peas and mange tout for the final 3 mins of cooking time.
• Drain, saving a ladleful of the cooking water first, then tip everything back into the pan. Stir in mascarpone or soft cheese, zest and juice 1 lemon, grated Parmesan, a handful basil leaves, some seasoning and a splash of cooking water.