Lemon Garlic Pasta Bowl

This lemon garlic pasta with broccoli and asparagus brings a burst of springtime freshness to your dinner table in just 20 minutes. The vibrant green vegetables pair perfectly with zesty lemon and briny capers, creating a light yet satisfying meal that's elegant enough for guests but simple enough for weeknights.

I created this pasta on a busy Wednesday when I needed something quick yet impressive for unexpected dinner guests. The combination was such a hit that it's now my go-to recipe for spring entertaining when asparagus is at its peak.

Ingredients

• Linguine: Forms the perfect base for catching all the delicious flavors while providing satisfying texture
• Tenderstem broccoli: Adds a sweet crunch and pairs beautifully with the lemon
• Fresh asparagus: Brings a grassy spring flavor that elevates the entire dish
• Capers: Provide bursts of briny saltiness that balance the citrus notes
• Fresh lemon juice: Brightens everything and cuts through the richness
• Garlic: Infuses the oil with aromatic flavor without overpowering the vegetables
• Olive oil and butter: Create a silky sauce base that coats each strand of pasta
• Parmesan cheese: Adds umami depth and creates a luxurious finish

Step-by-Step Instructions

Blanch the vegetables:

Bring a large pot of well-salted water to a rolling boil. Trim the woody ends from your broccoli and asparagus before adding them to the water. Cook for exactly 3 minutes until bright green and just tender but still crisp. Remove the vegetables with tongs or a slotted spoon, leaving the water boiling for your pasta.

Cook the pasta:

Add the linguine to the same pot of boiling water. This technique infuses the pasta with subtle vegetable flavor while saving time and dishes. Cook according to package directions until al dente. Before draining, remember to reserve a cup of the starchy pasta water.

Create the sauce:

While the pasta cooks, warm a large skillet over low heat and add olive oil and butter. When the butter melts, add thinly sliced garlic and gently cook for 30 seconds. Keep the heat low to prevent burning which would create bitterness. Add fresh lemon juice which will sizzle and create an instant sauce base.

Combine and finish:

Add the blanched vegetables and capers to the garlic lemon sauce along with a pinch of salt. Gently toss everything to coat the vegetables evenly before removing from heat. When pasta is cooked, drain and immediately add to the pan along with a splash of reserved pasta water. The starchy water helps the sauce cling to the pasta. Add freshly grated Parmesan and black pepper, then toss until every strand is coated in the silky sauce.

Pin it

The capers are my secret weapon in this recipe. I discovered their transformative power in pasta dishes during a cooking class in Italy. Their briny pop creates little flavor bombs throughout the dish that perfectly balance the bright lemon and rich Parmesan. My daughter who normally picks them out actually requests extra now.

Make It Ahead

This pasta is best enjoyed immediately after cooking when the vegetables are vibrant and the sauce is at its creamiest. However, you can prepare components ahead of time to streamline dinner service. Blanch the vegetables up to a day in advance, then store them in an airtight container in the refrigerator. When ready to serve, simply warm them in the garlic lemon sauce as directed while your pasta cooks.

Protein Add-Ins

While delicious as a vegetarian dish, this pasta welcomes protein additions for a more substantial meal. Grilled chicken breast sliced thinly complements the lemon flavors beautifully. For seafood lovers, sautéed shrimp or scallops make excellent pairings with the garlic and asparagus. Simply cook your protein separately and add it to the pan when combining the pasta with the sauce.

Seasonal Adaptations

This recipe celebrates spring produce, but can be adapted year-round with seasonal vegetables. In summer, replace asparagus with zucchini ribbons and cherry tomatoes. Fall calls for sautéed mushrooms and wilted spinach. Winter versions work beautifully with roasted butternut squash cubes and kale. The lemon garlic base remains constant while the vegetables change with the seasons.

Serving Suggestions

Serve this pasta in warmed bowls with extra Parmesan on the side. A simple arugula salad dressed with lemon and olive oil makes the perfect accompaniment. For wine pairing, choose a crisp Pinot Grigio or Sauvignon Blanc that echoes the bright citrus notes in the dish. The acidity in these wines cuts through the richness of the pasta while complementing the vegetables.

Pin it

Frequently Asked Questions

→ Can I use a different type of pasta?

Yes, you can substitute linguine for any long pasta such as spaghetti or fettuccine. Short pasta like penne or farfalle also works if you prefer.

→ How do I keep the garlic from burning?

To prevent burning, cook the garlic on low heat and stir constantly for just about 30 seconds. Don’t let it sit too long or it may over-toast.

→ Can I make this dish vegetarian?

This dish is vegetarian as written, but to make it vegan, substitute butter with more olive oil and omit Parmesan or use a plant-based cheese alternative.

→ What can I use instead of capers?

If you don’t have capers, you can use chopped green olives or omit them entirely for a milder flavor.

→ Can I prepare this dish ahead of time?

This pasta is best enjoyed fresh, but you can prep the vegetables and sauce ahead of time. Reheat gently, adding pasta water to loosen the sauce as needed.