Total Time
Prep 5 mins
Cook 27 mins

I developed this recipe several years ago and it was published in PASTA PRESS magazine for Pasta Lovers. This is a quick, easy flavorful broccoli dish that is sure to please even non-broccoli lovers! Boiled with the pasta during its final minute of cooking, the barely blanched broccoli is then tossed with a tasty medley of stir-fried vegetables in a lemon infused broth, magically creating a delicious new combination of flavors.

Ingredients Nutrition


  1. In a large frying pan, heat olive oil over medium-high heat.
  2. Add garlic and saute' for 30 seconds, stirring constantly.
  3. Immediately add the onion and saute' for 2 minutes, stirring constantly.
  4. Add mushrooms and saute' for 5 minutes or until lightly browned, stirring very frequently.
  5. Deglaze frying pan with 1/2 cup of vegetable or chicken stock.
  6. Add diced tomatoes, oregano, pepper flakes and remaining vegetable or chicken stock.
  7. Reduce heat to medium-low and simmer for 10 minutes, stirring occasionally.
  8. Stir in lemon zest and then the spinach.
  9. Cover and cook for 2 minutes or until spinach wilts.
  10. Meanwhile, cook the pasta in plenty of rapidly boiling salted water for 1 minute less than the specified cooking time.
  11. At this point, add the broccoli directly to the pasta and cook both together for the remaining 1 minute.
  12. Drain pasta and broccoli combination and return to the cooking pot.
  13. Now add the frying pan sauce to the cooking pot and thoroughly toss all ingredients.
  14. Season with salt and pepper and allow to heat through for several minutes.
  15. Transfer to a large serving bowl or serve directly from the cooking pot.
  16. Sprinkle each serving with freshly grated parmesan cheese.


Most Helpful

Excellent dish! I didn't change a thing in the ingredients or preparation and loved the way this turned out! Great veggie to pasta ratio & light, but still substantial, flavor. Thanks again for the great recipes!

groovyrooby September 04, 2006

We liked this very much, especially the variety of healthy veggies. I would have liked a little more lemon flavor, so will increase that next time. Though there are many steps listed, it goes together pretty quickly. Nice recipe!

Linorama May 27, 2004

In honor of your Birthday, I thought I'd cook one of your unreviewed recipes, and this one was exactly to my tastes! I followed your recipe exactly, using canned vegetable stock, and topped the final product with fresh grated parmesean, and fresh choped basil. Delicious, will make this often. Thanks Bill.

Nat Da Brat September 17, 2003

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