|Nutritional Guidelines (per serving)|
|Servings: about 4 servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 14g||18%|
|Saturated Fat 2g||9%|
|Total Carbohydrate 57g||21%|
|Dietary Fiber 4g||13%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Like lemon pasta? Add this vegetarian lemon pine nut cappellini recipe to your repertoire of quick and easy pasta dishes that you can turn to on a busy night when you want to fill up but just don't feel like cooking. If you don't have fresh broccoli on hand, raid your freezer and toss in some thawed frozen veggies, whatever you have on hand.
- 1/2 pound pasta (I like capellini angel hair pasta or small shells, prepared according to package instructions)
- 1 cup broccoli (chopped small and lightly steamed)
- 3 tablespoons good-quality olive oil
- 1 clove garlic (minced)
- 1 tablespoon fresh lemon juice
- 1/2 lemon (zested)
- 2 tablespoons pine nuts
- Salt (to taste)
- Pepper (to taste)
Gather the ingredients.
Prepare pasta according to package instructions. Drain well.
Steam or microwave broccoli just until tender. Set aside.
Sauté garlic in olive oil for just a minute or two. Remove from heat, then whisk in the lemon juice and lemon zest.
In a large bowl, combine the pasta, broccoli, olive oil, lemon and garlic and pine nuts, gently tossing to combine. Season generously with salt and pepper, to taste.
Enjoy your quick and easy vegetarian and vegan lemon pasta!
- Top it all off with some parmesan cheese or nutritional yeast, if you're vegan.