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Lemon-butter Broccoli pasta


12 oz. cappelini or other thin, long pasta

4 tbsp. butter

2 tbsp. olive oil

2 tbsp. lemon juice

 freshly grated parmesan cheese

sea salt and ground black pepper

1 large or 2 medium heads broccoli, chopped. Stem peeled and chopped

1 large leek or onion, thinly sliced

1 -2 cloves garlic, minced

Assorted other veggies: (Include some of the following or substitute others, depending on what you have, but try to include as many colors as possible.)

1/2 lb mushrooms, sliced

2 sweet peppers, de-seeded and sliced thinly

1 squash or zucchini

1 asian eggplant

6  leaves kale, de-stemmed and sliced in thin ribbons

1-2 carrots, julienned


Cook pasta according to package directions. In a large saucepan over medium heat, melt butter and olive oil. Add leek or onion. Cook 2 minutes. Add garlic. Add other hard or long-cooking veggies, such as carrots, eggplant and mushrooms, if using. Cook for about 5 minutes, until beginning to soften. Add lemon juice. Add soft or quick-cooking veggies, such as peppers, squash/zucchini, kale, and broccoli. Stir well. Cover and cook about 5 minutes more, stirring occasionally, until vegetables are tender but still bright-colored. Add lemon juice, sea salt and pepper to taste. Serve over pasta and top with grated parmesan.


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