Lemon Broth with Pasta Broccoli & Peas
January 10, 2024 by Kimberly
Savor the tangy burst of Lemon Broth, mingled with tender Pasta, Broccoli, and Peas. Sprinkle Parmesan on top for a creamy finish. A delicious, nourishing delight!
25 MINUTES
EASY
VEGETARIAN
INT.
595 PER PORTION
COMFORT FOOD
EVERYDAY
LUNCH / DINNER
ALL YEAR
INTRODUCTION
ABOUT THE RECIPE
Embark on a culinary journey with this Lemon Broth with Pasta, Broccoli, and Peas, topped with Parmesan. This dish is a symphony of flavors, blending lemon juice with the wholesomeness of vegetables and pasta. Perfect for those seeking a meal that’s both nutritious and bursting with flavor, it’s an ideal comfort food for family dinners or a cozy night in.
How to serve:
Serve this vibrant dish hot, allowing the aromatic lemon broth to enhance the tender pasta, broccoli, and peas. The Parmesan cheese adds a creamy, indulgent touch, melting beautifully into the broth. For a perfect presentation, garnish with a sprinkle of lemon zest and fresh herbs. Pair it with a crisp white wine or a refreshing lemonade to complement the zesty flavors.
How to store:
I don’t recommend making too much of the dish and keeping it in the fridge as the noodles will swell in the soup and it will become too thick.
Hi, I'm Kimberly.
A passionate food lover who believes in the magic of homemade deliciousness that spreads love and warmth. Join me on this culinary adventure as I prepare wonderful dishes and let’s spread some happiness together!
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„Let’s make a piece of happiness“
INGREDIENTS
FOR 2 PORTIONS
- 200g Orecchiette pasta (2 cups)
- 1 tbsp olive oil
- 1 shallot
- 2 garlic cloves
- chili flakes
- 700ml chicken broth (3 1/2 cups)
- 200g broccoli (fresh or frozen) (7 oz.)
- 200g frozen peas (7 oz.)
- 2 tbsp parmigiano reggiano
- juice of 1/2 to 1 lemon to taste
- salt & pepper to taste
ACTIVE: 5 min
PASSIVE: 0 min
PREPARATIONS
Recommended Equipment
- sharp knife
- cutting board
- medium sized pot
- cheese grater
- Peel the shallot and cut into small pieces.
- Remove the skin from the garlic.
- Finely grate the Parmesan.
ACTIVE: 5 min
PASSIVE: 15 min
COOKING
1. Heat the olive oil in a medium saucepan and fry the shallot until translucent. Then add the garlic and chilli peppers and fry briefly until fragrant.
2. Now add the dry pasta to the pan, stir briefly and then pour in the chicken broth. Allow to cook until the pasta is still firm to the bite.
3. Then add the broccoli and peas and cook everything until the pasta is al dente and the vegetables are cooked soft, but not too soft, they should still have a little bite. The total cooking time is approx. 15 minutes.
4. Remove the pan from the heat and season with lemon juice, salt and pepper. Now add the Parmesan. Serve the pasta and soup in two bowls and garnish with some extra Parmesan cheese and freshly ground pepper.
NOTE: The calorie information may vary depending on the product used, country and region.
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