Quick Broccoli Pasta
User Reviews
5
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Prep Time
2 mins
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Cook Time
10 mins
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Total Time
12 mins
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Servings
2 servings
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Calories
458 kcal
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Course
Main Course
Quick Broccoli Pasta
Description
The recipe involves boiling linguine until nearly done, adding broccoli pieces to cook in the last few minutes. After draining and reserving pasta water, the pasta and broccoli return to the pan. Lemon juice and zest add brightness, while reduced-fat crème fraîche creates a creamy sauce. Sun-dried tomatoes give concentrated flavor and a chewy texture, balanced by grated Parmesan cheese. Seasoning with salt, pepper, and optional red chili flakes adds depth and mild heat.
The dish blends fresh and preserved ingredients, offering a blend of textures from tender pasta, crisp broccoli, and chewy sun-dried tomatoes. The reserved pasta water helps loosen the sauce for coating the noodles effectively.
Substitutions are possible for the cheese and cream elements, and adding a sprinkling of red chili flakes enhances the flavor. Leftovers can be reheated with added moisture to maintain sauce consistency. Using frozen broccoli or swapping sun-dried tomatoes with olives or adding feta provides variation while maintaining the core dish.
Care is needed not to overcook broccoli to retain its texture, and reserving pasta water supports sauce preparation without adding extra oil or cream.
Ingredients
- 140 g linguine
- 0.5 head broccoli chopped in to small pieces
- 0.5 lemon (juice and zest only)
- 100 ml crème fraîche reduced fat
- 1 pinch sea salt
- 1 pinch black pepper
- 6 sun-dried tomatoes finely chopped
- 40 g parmesan grated
- red chili flakes for serving; optional
Instructions
- Add 140 g Linguine to a pan of boiling water and simmer for 10-12 minutes.
- 4 minutes before the pasta has finished cooking, add 0.5 head Broccoli.
- Drain the linguine and broccoli (reserving 50ml of pasta water) and put it back into the pan. Stir in the pasta water, juice of 0.5 Lemon, 100 ml Reduced fat creme fraiche, 6 Sun-dried tomatoes, 40 g Parmesan, Red chilli flakes and 1 pinch Sea salt and ground black pepper.
- Mix well and serve.
Notes
- You can substitute Parmesan with any grated cheese that melts well, using vegetarian-friendly versions if desired.
- Reserve some pasta water to adjust sauce consistency without extra oil.
- Add red chili flakes when serving for a mild heat kick.
- Reheat pasta with added water and extra crème fraîche to prevent dryness.
- Sun-dried tomatoes can be swapped for olives, or both can be used together; feta cheese crumbles make a good topping alternative.
- Add sunflower seeds for crunch if desired.
- Frozen broccoli can save prep time but avoid overcooking to keep bite.
- Cream cheese may replace crème fraîche if unavailable.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2servings
Amount Per Serving
Calories 458 kcal
% Daily Value*
| Serving | 1portion | |
| Calories | 458kcal | 23% |
| Carbohydrates | 71g | 24% |
| Protein | 24g | 48% |
| Fat | 16g | 25% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 18mg | 6% |
| Sodium | 435mg | 18% |
| Potassium | 904mg | 19% |
| Fiber | 8g | 32% |
| Sugar | 8g | 16% |
| Vitamin A | 1172IU | 23% |
| Vitamin C | 152mg | 169% |
| Calcium | 322mg | 32% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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