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Spaghetti with broccoli and lemon

Serves: 4
Prep: 15
Cook: 10

    A quick and easy pasta recipe that's packed full of flavour.


    • 200g dry spaghetti
    • 1 large broccoli head, cut into small florets
    • 1 tbs oil
    • ¼ cup slivered almonds, toasted
    • 2-3 tsp crushed garlic
    • 1 tsp powdered vegetable stock
    • 1 tbs lemon rind, grated (about 2 lemons)
    • 5 tbs lemon juice (about 2 lemons)
    • salt and pepper to taste (optional)
    • ¼ cup fresh basil, chopped
    • crumbled feta to garnish (optional)


    1. Place the spaghetti in a large pot of salted boiling water and cook for about 8 minutes or until tender.
    2. In another pot of boiling water, add broccoli florets and cook for 2-3 minutes, or until tender but still crisp and bright in colour. Drain and set aside.
    3. Heat oil in a pan, add toasted almonds and garlic and cook for 30 seconds. Stir in stock powder, lemon rind and juice, then remove from heat.
    4. Combine lemon mixture with cooked broccoli and season with salt and pepper.
    5. Add basil and toss through cooked drained spaghetti
    6. Garnish with feta and lemon wedges.
    7. Serve hot.


    • Feta is not included in the nutrition analysis.

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