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Broccoli Lemon Pasta

Average: 5 (2 votes)
(2 votes)
Broccoli Lemon Pasta

Broccoli Lemon Pasta - Creamy favorite with lemony topping

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Health Score:
87 / 100
35 min.

Healthy, because

Even smarter

Nutritional values

Broccoli is a great source of vitamin C. Just 50 grams cover half of an adult's daily requirement of this nutrient. Mushrooms contain folic acid, which ensures strong nerves, a good memory, restful sleep, and a balanced mood.

If desired, the mushrooms can be replaced with other mushrooms of your choice. If you don't like parsley, you can prepare the broccoli and lemon pasta with basil or oregano.

1 serving contains
(Percentage of daily recommendation)
Calorie670 cal.(32 %)
Protein19 g(19 %)
Fat33 g(28 %)
Carbohydrates74 g(49 %)
Sugar added0 g(0 %)
Roughage6.4 g(21 %)
Vitamin A0.4 mg(50 %)
Vitamin D1.8 μg(9 %)
Vitamin E1.8 mg(15 %)
Vitamin K128.7 μg(215 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂0.5 mg(45 %)
Niacin7.5 mg(63 %)
Vitamin B₆0.3 mg(21 %)
Folate65 μg(22 %)
Pantothenic acid2.4 mg(40 %)
Biotin12 μg(27 %)
Vitamin B₁₂0.3 μg(10 %)
Vitamin C65 mg(68 %)
Potassium685 mg(17 %)
Calcium128 mg(13 %)
Magnesium67 mg(22 %)
Iron4.1 mg(27 %)
Iodine24 μg(12 %)
Zinc2 mg(25 %)
Saturated fatty acids16.3 g
Uric acid123 mg
Cholesterol147 mg
Complete sugar5 g


1 handful parsley
1 Tbsp butter
2 Tbsps whole grain breadcrumbs
2 sprigs thyme
8 ozs button Mushroom
1 shallot
1 garlic clove
2 Tbsps olive oil
4 ozs Vegetable broth
9 ozs Whipped cream (or coconut cream)
9 ozs Broccoli
28 ozs Tagliatelle
½ organic lemon
How healthy are the main ingredients?
BroccoliWhipped creamparsleyolive oilthymesalt

Preparation steps


Wash parsley, shake dry, pluck leaves and chop. Heat butter in a frying pan and lightly brown breadcrumbs in it over medium heat for 2-3 minutes. Let cool, salt and mix with the parsley. Wash thyme sprigs and shake dry. Clean mushrooms and cut into quarters. Peel and finely dice shallot and garlic.


Heat olive oil in a frying pan. Sauté mushrooms in it for 3-4 minutes over medium heat. Add 1 thyme sprig, diced shallots and garlic and sauté briefly. Deglaze with vegetable stock. Add 8 ounces of cream and simmer for 5-6 minutes over low heat. Meanwhile, wash and clean broccoli and cut into small florets. Season cream sauce with salt and pepper and remove thyme sprig.


Meanwhile, cook pasta in boiling salted water according to package directions for 9-11 minutes until al dente, adding and cooking broccoli for the last 3-4 minutes.


While pasta is cooking, rinse lemon with hot water, rub dry, peel with a peeler and cut into strips. Whip remaining cream until stiff. Pluck leaves from the remaining thyme branch.


Drain the pasta and mix with the sauce. Arrange pasta in deep plates, sprinkle with breadcrumbs and lemon zest, place 1 small dollop of cream on each broccoli-lemon pasta and sprinkle with thyme leaves.