Best 7 Broccoli Pasta And Lemon Soup Recipes

**Indulge in a Culinary Delight: Broccoli Pasta and Lemon Soup Symphony**

Embark on a culinary journey with our exquisite Broccoli Pasta and Lemon Soup duo. These recipes offer a harmonious blend of flavors and textures that will tantalize your taste buds. The Broccoli Pasta, adorned with vibrant florets, is a delightful symphony of al dente pasta tossed in a creamy sauce infused with nutty Parmesan and zesty lemon. Every bite bursts with a delightful balance of richness and freshness.

Accompanying this pasta masterpiece is the invigorating Lemon Soup, a soothing elixir that awakens your senses. This vibrant soup is a symphony of tangy lemon, aromatic herbs, and tender vegetables. Its zesty broth uplifts the spirit, while the medley of vegetables adds a delightful crunch and depth of flavor.

Prepare to be captivated by the culinary magic of this Broccoli Pasta and Lemon Soup duo. Each recipe is a testament to the art of cooking, offering a unique experience that will leave you craving more. Whether you're a seasoned chef or a culinary novice, these recipes are designed to inspire and delight, transforming your kitchen into a haven of culinary creativity.

Check out the recipes below so you can choose the best recipe for yourself!

CREAMY BROCCOLI PASTA

Creamy Broccoli Pasta image

This creamy broccoli pasta recipe comes together fast and makes a delicious and comforting meatless meal! It's great for a quick and easy yet totally satisfying weeknight dinner.

Provided by Natasha Bull

Categories Main Course

Time 30m

Number Of Ingredients 11

Ingredients

8 ounces uncooked pasta (I used penne)
3 heaping cups broccoli (cut into small florets)
2 tablespoons butter
1/2 tablespoon flour
1-2 cloves garlic (minced)
1/4 cup chicken or vegetable broth
2 teaspoons lemon juice
1/4 teaspoon Italian seasoning
1 cup heavy/whipping cream
1/3 cup freshly grated parmesan cheese
Salt & pepper (to taste)

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.

Nutrition Facts : Calories 531 kcal, Carbohydrate 50 g, Protein 14 g, Fat 31 g, SaturatedFat 19 g, TransFat 1 g, Cholesterol 104 mg, Sodium 280 mg, Fiber 4 g, Sugar 3 g, ServingSize 1 serving

CREAMY LEMON BROCCOLI PASTA

Creamy lemon broccoli pasta image

Creamy lemon broccoli pasta is a great vegetarian recipe for easy weeknight dinners or simple workplace lunches. Roasted broccoli adds flavor and texture to this family favorite.

Provided by Alida Ryder

Categories Dinner

Time 1h10m

Number Of Ingredients 16

Ingredients

500g/1lb broccoli florets, trimmed
2 tbsp olive oil
½ tsp chili flakes
pinch of salt
pinch of pepper
juice of ½ lemon
2 tbsp olive oil
1 red onion, minced
2 garlic cloves, minced
1 cup cream (heavy/whipping)
juice of ½ lemon
salt, to taste
pepper, to aste
500g/1lb pasta, cooked
½ cup pasta cooking water
½ cup Parmesan cheese, grated

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.

Nutrition Facts : Calories 345 kcal, Carbohydrate 56 g, Protein 11 g, Fat 9 g, SaturatedFat 5 g, Cholesterol 27 mg, Sodium 42 mg, Fiber 4 g, Sugar 3 g, ServingSize 1 serving

ONE-POT LEMON-BROCCOLI PASTA WITH PARMESAN

One-Pot Lemon-Broccoli Pasta with Parmesan image

This hearty pasta dish with bright, fresh flavor is ideal for busy weeknights. The Parmesan adds welcome saltiness and notes of umami and you get added texture from the slight crunch of broccoli and whole-wheat noodles. Add some shredded rotisserie chicken, grilled shrimp or crispy chickpeas to punch up the protein.

Provided by Carolyn Casner

Categories Healthy Pasta and Noodle Recipes

Time 20m

Number Of Ingredients 12

Ingredients

2 tablespoons extra-virgin olive oil
1 medium shallot, minced
2 cloves garlic, minced
8 ounces whole-wheat rotini or farfalle pasta
1 ¾ cups water
1 ½ cups low-sodium vegetable broth or chicken broth
1 tablespoon lemon zest
½ teaspoon salt
½ teaspoon ground pepper
1 (10 ounce) package frozen broccoli florets, thawed and coarsely chopped
⅓ cup grated Parmesan cheese
4 teaspoons lemon juice, or more to taste

Steps:

Heat oil in a large saucepan over medium heat. Add shallot and cook, stirring, until starting to soften, about 2 minutes. Add garlic and cook, stirring, until fragrant, about 30 seconds. Add pasta, water, broth, lemon zest, salt and pepper. Cover and bring to a boil. Uncover, reduce heat to medium-high and cook, stirring frequently, for 10 minutes. Add broccoli and cook, stirring, until heated through, 2 to 3 minutes. Remove from heat and stir in Parmesan and lemon juice.

Nutrition Facts : Calories 210 calories, Carbohydrate 23.9 g, Cholesterol 5.7 mg, Fat 10.2 g, Fiber 4.5 g, Protein 9.3 g, SaturatedFat 2.3 g, Sodium 451.2 mg, Sugar 1.7 g

BOW TIE PASTA WITH BROCCOLI, GARLIC, AND LEMON

Bow Tie Pasta with Broccoli, Garlic, and Lemon image

Pasta tossed with a garlic & lemon sauce. So simple, yet so delicious.

Provided by Maryann D.

Categories Main Dish Recipes Pasta

Time 25m

Yield 4

Number Of Ingredients 8

Ingredients

¼ cup extra-virgin olive oil
3 cloves garlic, minced
3 tablespoons freshly squeezed lemon juice
½ teaspoon salt
⅛ teaspoon ground black pepper
1 (8 ounce) package farfalle (bow tie) pasta
1 head broccoli, cut into florets
¼ cup grated Parmesan cheese

Steps:

Warm olive oil in a small frying pan over low heat. Slowly cook garlic in oil until golden, about 2 to 3 minutes. Be very careful not to burn garlic. Stir in lemon juice, and season with salt and pepper.
Meanwhile, cook pasta in a large pot of boiling salted water. About 5 minutes before pasta is done, drop broccoli into the pasta water. Continue to cook until pasta is cooked and broccoli is crisp-tender. Drain.
Toss pasta, broccoli, and lemon sauce in a large bowl. Sprinkle with grated Parmesan cheese.

Nutrition Facts : Calories 380.1 calories, Carbohydrate 47.7 g, Cholesterol 4.4 mg, Fat 17 g, Fiber 4 g, Protein 11.7 g, SaturatedFat 3.1 g, Sodium 395.3 mg, Sugar 3.5 g

ONE-POT PASTA WITH BROCCOLI AND LEMON

One-Pot Pasta with Broccoli and Lemon image

Less is more in this quick and easy weeknight dinner. It calls for just five main ingredients (penne, broccoli, garlic, lemon, and Parmesan) and requires minimal cleanup.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Pasta and Grains

Time 25m

Yield Serves 4 to 6

Number Of Ingredients 7

Ingredients

Kosher salt and freshly ground pepper
1 pound penne
1 pound broccoli, head cut into florets (3 1/2 cups), stems peeled and thinly sliced (1 cup)
1 clove garlic, finely grated
1/3 cup extra-virgin olive oil
2 teaspoons finely grated lemon zest, plus 3 tablespoons fresh juice (from 1 lemon)
1/2 cup finely grated Parmesan (1 ounce), plus more for serving

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.

BROCCOLI, PASTA AND LEMON SOUP

Broccoli, Pasta and Lemon Soup image

Make and share this Broccoli, Pasta and Lemon Soup recipe from Food.com.

Provided by Sonya01

Categories Vegetable

Time 15m

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

6 cups chicken stock
125 g risoni (pasta rice)
4 cups broccoli florets
1 lemon, juice and zest of, grated
2 tablespoons fresh oregano
fresh ground black pepper

Steps:

Heat the stock in a large pan until boiling. Add the risoni and cook for 5 minutes.
Add the broccoli and simmer for 4 mins or until the pasta and broccoli are tender.
Stir in the lemon juice, zest and oregano and season the the freshly ground black pepper.

Nutrition Facts : Calories 269.9, Fat 5.1, SaturatedFat 1.3, Cholesterol 10.8, Sodium 535.7, Carbohydrate 41.1, Fiber 1.3, Sugar 6.5, Protein 15.4

SICILIAN PASTA AND BROCCOLI

Sicilian Pasta and Broccoli image

This is a simple dish my grandmother made for me when I was a child. Now I make it for my daughter, Xea, and she loves it. As the broccoli takes on a toasty brown color, it develops a delicious nutty flavor that even picky kids will like.

Provided by Antonia Lofaso

Categories main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 7

Ingredients

1 cup olive oil, or more if needed
2 large heads broccoli, cut in 1-inch florets (about 6 cups)
1 tablespoon kosher salt, plus more for salting the pasta water
8 garlic cloves, roughly chopped
1 pound penne rigate (Penne rigate is my favorite because the ridges give it more texture.)
1/2 cup shredded or grated Parmigiano-Reggiano cheese
2 tablespoons chopped Italian flat-leaf parsley, for garnish

Steps:

Heat the water for your pasta while you prepare the broccoli.
In a shallow, 10-inch saute pot, heat the 1 cup olive oil over medium-high heat (see Cook's Note). Add the broccoli to the oil and season it with salt. Saute the broccoli for about 4 minutes, or until it takes on a toasty color. The broccoli will absorb a lot of the oil, so if you find your pot getting dry, just add a little more oil to it. Throw in the garlic and cook for about another minute, until it's slightly brown. Don't burn the garlic! Take the broccoli off the heat and set it aside.
Prepare the penne according to the package directions. Drain the pasta and toss it in the pot with the broccoli, garlic, and olive oil. If the mixture seems dry, add a little more oil.
Toss in the Parmigiano-Reggiano cheese, stir, and garnish with the parsley.

Tips:

Use fresh ingredients. This will make a big difference in the overall flavor of the soup.
Don't overcook the broccoli. You want it to be tender, but not mushy.
Use a good quality pasta. This will also make a difference in the overall flavor of the soup.
Season the soup to taste. This means adding salt, pepper, and other seasonings to your liking.
Serve the soup with a sprinkle of Parmesan cheese and a drizzle of olive oil. This will add a nice finishing touch.

Conclusion:

This broccoli pasta and lemon soup is a delicious and easy-to-make meal that is perfect for a weeknight dinner. It is also a great way to use up leftover broccoli. The soup is creamy and flavorful, and the pasta and broccoli add a nice texture. The lemon adds a bright and refreshing flavor that makes this soup a real winner.