Description

Craving a fresh, flavorful meal that’s ready in a flash? This 15-Minute Lemony Broccolini Pasta is your perfect choice! Featuring tender casarecce pasta tossed with vibrant broccolini, a creamy lemon-infused sauce, nutty Parmesan, and crunchy pine nuts, this dish is a delightful balance of bright and savory flavors

Ingredients

Here’s what you need to make 15-Minute Lemony Broccolini Pasta. Each ingredient adds to the creamy, zesty, and crunchy magic.

Casarecce Pasta (1 lb, or other short pasta): Provides a chewy, sauce-catching base.
Extra-Virgin Olive Oil (2 Tbsp): Adds richness and aids sautéing.
Unsalted Butter (1 Tbsp): Enhances flavor with a silky touch.
Broccolini (1 lb, roughly chopped): Offers tender, slightly sweet crunch.
Garlic (2 cloves, thinly sliced): Brings bold, savory depth.
Lemon (Zest and Juice of 1): Adds bright, tangy freshness.
Heavy Cream (½ cup): Creates a creamy, luxurious sauce.
Parmesan Cheese (⅓ cup, grated): Adds nutty, umami richness.
Kosher Salt and Black Pepper (to taste): Balances flavors.
Pine Nuts (½ cup): Provide crunchy, nutty texture.
Fresh Basil (3 Tbsp, chopped): Infuses vibrant, herbaceous flavor.

Substitutions and Variations

Casarecce Pasta: Swap with penne, fusilli, or gluten-free pasta; use zucchini noodles or shirataki noodles for keto (~3–4g net carbs per serving).
Broccolini: Replace with broccoli, asparagus, or spinach for similar green crunch.
Heavy Cream: Use half-and-half, coconut cream (vegan), or omit for lighter sauce (non-keto).
Parmesan: Substitute with Pecorino Romano or nutritional yeast for vegan.
Pine Nuts: Swap with toasted almonds, walnuts, or sunflower seeds for nut-free.
Keto Adjustment: Use zucchini noodles, replace cream with mascarpone (2 Tbsp), and reduce to ¼ cup (~3–4g net carbs per serving).
Vegan Version: Swap butter with vegan butter, cream with coconut cream, and Parmesan with nutritional yeast.
Spicy Version: Add ¼ tsp red-pepper flakes or a pinch of cayenne with the garlic.
Protein-Packed: Add ½ lb cooked shrimp or grilled chicken (non-vegetarian) after tossing.

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Instructions

Step 1: Cook the Pasta

Bring a large pot of salted water to a boil.
Add 1 lb casarecce pasta and cook according to package instructions until al dente (typically 8–10 minutes).
Drain and set aside, reserving ½ cup pasta water.

Tip: Salt the water generously (like the sea) for flavorful pasta; don’t rinse to keep starch for sauce adhesion.

Step 2: Sauté the Broccolini

In a large skillet, heat 2 Tbsp extra-virgin olive oil and 1 Tbsp unsalted butter over medium heat.
Add 1 lb roughly chopped broccolini and sauté until tender, about 5 minutes.
Add 2 thinly sliced garlic cloves, zest, and juice of 1 lemon; sauté until fragrant, about 1 minute.

Tip: Chop broccolini into bite-sized pieces for even cooking; stir frequently to prevent garlic from burning.

Step 3: Make the Sauce

Stir in ½ cup heavy cream and bring to a simmer over medium heat.
Add ⅓ cup grated Parmesan cheese, stirring until melted and smooth.

Tip: Simmer gently to avoid curdling the cream; add a splash of reserved pasta water if sauce is too thick.

Step 4: Combine and Serve

Add drained pasta to the skillet with the sauce, tossing well to coat.
Season with kosher salt and freshly ground black pepper to taste.
Garnish with ½ cup pine nuts and 3 Tbsp chopped fresh basil.
Serve immediately.

Tip: Toss gently to evenly coat pasta; toast pine nuts in a dry skillet for 2–3 minutes for extra flavor if desired.