Cooktop Cove: How to make vegetarian lemon pasta with pine nuts and broccoli
On busy weeknights, it’s always tempting to boil some pasta, toss it with a jar of marinara sauce and call it a day. A bowl of spaghetti in red sauce, topped with a dusting of Parmesan cheese, is a perfectly satisfactory meal, right? But the recipe below is just as easy to throw together and is way more than satisfactory. In fact, it's crave worthy.
I like to use spaghetti for this because the light sauce clings really well to the long, skinny noodles, but you can substitute any pasta you have. Other vegetables can be added – quartered artichoke hearts or halved cherry tomatoes, for instance. Use a Meyer lemon if you have one for a sweeter flavor.
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