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Bursting with lively flavors and packed with green veggies, this lemon garlic pasta with broccoli and asparagus hits the table in about 20 minutes. You'll love how the fresh asparagus and broccoli soak up tangy lemon and salty capers for a light, satisfying meal that's relaxed enough for a weeknight but special enough if friends drop by.
This dinner came together one frantic Wednesday when I needed something quick to impress surprise guests. The mix really worked—now I always make this when spring asparagus shows up and I want something easy but a bit fancy.
Tasty Ingredients
- Parmesan cheese: Makes the whole dish more savory and gives a rich touch
- Olive oil and butter: Melt together for a smooth, silky sauce that hugs every noodle
- Garlic: Adds bold but not overpowering flavor right to the sauce
- Fresh lemon juice: Gives the whole thing a tangy lift and freshness
- Capers: Little bursts of salt that balance the lemony flavors
- Fresh asparagus: Has a light flavor that turns everything fresh and green
- Tenderstem broccoli: Crunchy, sweet, and just perfect with lemon
- Linguine: Long noodles that soak up all the sauce and flavors
Simple Step-by-Step
- Mix it all up:
- Drain your pasta and toss it into the skillet. Add some of that saved pasta water to help the sauce stick. Toss in black pepper and lots of Parmesan, then stir everything until the noodles are coated and glossy.
- Blanch the broccoli and asparagus:
- Fill a big pot with salty water and bring it to a boil. Cut tough ends off broccoli and asparagus, then toss them in for about 3 minutes. You want them bright and crisp—not mushy. Pull them out with tongs, but keep the same water boiling for the pasta.
- Cook the linguine:
- Drop the pasta into the boiling veggie water. This way, you get extra flavor and save on dishes. Cook until it's just tender. Scoop out a cup of pasta water before draining.
- Make the sauce:
- While pasta boils, put a big pan over low heat and add olive oil with butter. When the butter’s melted, cook sliced garlic gently—don’t let it brown, just let it smell nice. Squeeze in fresh lemon juice for a quick, zippy sauce.
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I call capers my magic ingredient for pasta. Learned their power in an Italian cooking class—now their salty little punch completely lifts the flavor. My daughter used to avoid them, but now she always asks for more.
Make Ahead Tips
Eat this one right after cooking—the veggies are nicest and the sauce at its creamiest when fresh. But you can prep ahead a bit: Blanch the veggies the night before and chill them in a sealed container. When you’re ready, just warm them in the saucy pan while the noodles boil.
Protein Boosters
Craving something heartier? This pasta is ready for protein. Add slices of grilled chicken—the lemon flavor works perfectly. If you like seafood, cooked shrimp or scallops are tasty with garlic and asparagus. Just add your cooked protein to the pan when tossing everything at the end.
Seasonal Tweaks
This meal is all about spring, but it switches up easily year-round. Try zucchini strips and cherry tomatoes in summer. For fall, go with sautéed mushrooms and a handful of spinach. In winter, roast some squash cubes and throw in kale. The bright lemon-garlic sauce is your base no matter the veggies.
How To Serve
Dish up in warm bowls and offer extra Parmesan. Pair it with a simple salad—arugula, lemon, and olive oil are all you need. If you like wine, reach for a crisp Sauvignon Blanc or Pinot Grigio to match the lemony freshness. The wine’s acidity cuts that creamy pasta and lets the veggie flavors shine.
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Frequently Asked Questions
- → Can I use a different type of pasta?
Totally, swap the linguine for spaghetti or fettuccine. Short shapes like farfalle or penne work too if that’s all you’ve got.
- → How do I keep the garlic from burning?
Keep your burner on low and move the garlic around the pan for half a minute. Don’t step away, or it'll get too brown too quick.
- → Can I make this dish vegetarian?
It’s already veggie-friendly. To turn it vegan, ditch the butter for all olive oil and skip the cheese or swap in a vegan one.
- → What can I use instead of capers?
No capers? Try some chopped green olives or just skip them for a softer taste.
- → Can I prepare this dish ahead of time?
Best when fresh, but you can chop your veggies and make the sauce earlier. Warm it gently and add some pasta water if it gets thick.