Okay, here is one of my new favorite pasta dishes! This vegetarian pasta recipe is a perfectly light and flavorful dish for Summer dinners. Other than the enriched pasta, it is pretty healthy (you can use whole grain pasta if you’d like though). The lemon juice adds the perfect little zing. My whole family, from baby to Daddy, loved it and we hope you enjoy it too!
Vegetarian Pasta Recipe
Ingredients (about 6-7 servings):
- 1 Tbsp. olive oil
- 1 onion, chopped
- 1 red bell pepper, chopped
- salt and pepper
- 5 cloves garlic , minced
- 12 oz dry pasta (capanelle, ziti, fusili, etc.)
- 1⅔-2 C. chicken broth (I used low-sodium)
- 2¾ C. water
- 4-5 C. broccoli florets
- 2 Tablespoons lemon juice
- ¼ C. whole milk
- ¼ C. grated Parmesan cheese, plus a little extra for garnishing
- fresh Italian parsley, minced, for garnishing
Instructions:
- Wash and chop onion, red pepper, garlic, and broccoli.
- Heat a pot or skillet to medium heat. Add oil. Wait about 30 seconds, then add the onions. Saute for about 3 minutes until translucent.
- Add red pepper and some salt and pepper. Saute for about 3 more minutes.
- Add garlic and saute for one minute.
- Add dry pasta, chicken broth, and water. You can also add more salt at this point (I think I added about 1/2 tsp.). Bring to a boil and cook for 10-15 minutes, or until pasta is just about done.
- Add broccoli florets. Cover and cook about 5 minutes.
- Uncover and cook for a few more minutes, or until there is only a little bit of liquid left, about 1/4 inch high or so.
- Mix in the lemon juice, milk, and Parmesan cheese. Cook for another 1-2 minutes.
- Remove from heat and let sit for a couple minutes. Stir.
- Serve garnished with fresh parsley and Parmesan cheese.
And enjoy your vegetarian pasta in a pot on a plate!
*Inspired by THIS recipe.