I’ve been cooking a lot of pasta recently. It’s just so easy to make, the possibilities are endless, and it makes great leftovers to take for lunch.
This recipe combines the fresh, bright taste of lemon with the zesty bite of garlic and red pepper flakes. You can definitely add other vegetables to it as well- I just happened to have broccoli on hand.
Here’s what you need:
- 12 oz spaghetti
- 2 broccoli crowns, chopped
- Zest of one lemon
- Juice of one lemon (my lemon was really big, so I had about 1/3 cup of juice)
- 2 tsps of red pepper flakes
- 3 garlic cloves, minced
- 2 tbsp butter
- 1 tbsp EVOO
- 3/4 cup spreadable cheese with garlic and herbs, like Alouette
- 1/4 cup white wine
- 1/2 cup half-and- half
Cook pasta according to package directions, drain, and set aside.
Put the butter, EVOO, lemon zest, garlic, and red pepper flakes in a high-sided saucepan and heat on medium for 4-5 minutes. Add the white wine and lemon juice and boil until it is reduced by half- about 7-8 minutes.
Reduce heat to low and whisk the spreadable cheese into the sauce, until smooth.
Add broccoli and cook for 1 minute or until slightly softened.
Remove from heat and stir in half and half.
Add spaghetti and toss with tongs to get everything coated with the lemon garlic sauce.
I served this as a side dish with some baked chicken, but you could definitely serve it with more veggies and turn it into a meatless main dish.