Pasta and noodles · Italian · 30 min
Spaghetti al Limone (Lemon Pasta) with Basil & Garlic-Roasted Veggies
- 30 min
- 2–6 servings
- 600 kcal / serving
Creamy lemon sauce wraps around al dente spaghetti, while garlic-roasted broccoli and kale add color and texture. It comes together quickly on a weeknight with simple pantry ingredients and fresh basil.
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Ingredients
- 1 crownbroccoli
- ½ small pkgfresh basil
- 2 clovesgarlic
- 2 fl ozheavy whipping cream
- ½ bunchkale
- ½lemon
- 1 ozParmesan cheese
- 5 ozspaghetti pasta
- lemons
From the pantry: black pepper, crushed red pepper, extra virgin olive oil, salt
Cookware
baking sheet pan · chef's knife · citrus juicer (optional) · colander · cutting board · garlic press (optional) · grater · measuring cups · measuring spoons · medium saucepan · mixing bowls · oven mitts · stirring spoon · tongs · whisk or fork
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
More dinner ideas: easy dinners
Shopping list by aisle
Produce
- 1 crownbroccoli
- ½ small pkgfresh basil
- 2 clovesgarlic
- ½ bunchkale
- ½lemon
- lemons
Dairy, eggs & chilled
- 2 fl ozheavy whipping cream
- 1 ozParmesan cheese
Pantry & dry goods
- 5 ozspaghetti pasta
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Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| broccoli | 1 crown | 2 crowns | 3 crowns |
| fresh basil | ½ small pkg | 1 small pkg | 1 small pkg |
| garlic | 2 cloves | 4 cloves | 6 cloves |
| heavy whipping cream | 2 fl oz | 4 fl oz | 6 fl oz |
| kale | ½ bunch | 1 bunch | 1 ½ bunches |
| lemon | ½ | 1 | 1 ½ |
| Parmesan cheese | 1 oz | 2 oz | 3 oz |
| spaghetti pasta | 5 oz | 10 oz | 15 oz |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- Boil a pot of salted water and cook the pasta until al dente, saving ¼ cup of the cooking water before draining.
- Whisk lemon juice, zest, heavy cream, oil, salt, and a pinch of crushed red pepper to make a bright lemon cream.
- Grate Parmesan and fold it into the lemon cream until smooth; set aside.
- Cut broccoli into bite-sized pieces and trim kale stems, tearing leaves into bite-sized ribbons. Toss broccoli with half of the garlic oil on a baking sheet.
- Roast the broccoli in a hot oven until tender and caramelized around the edges, while you prepare the kale.
- Toss kale with the remaining garlic oil and add to the sheet with broccoli; continue roasting until both greens are tender-crisp.
- Drain the pasta and return it to the hot pan; stir in the lemon cream and a splash of the reserved pasta water, on medium heat until slightly thickened.
- Fold in the basil ribbons and the Parmesan-lemon mixture, tasting and adjusting with a little more water if needed.
- Plate the pasta with the roasted veggies, sprinkle with extra crushed red pepper if desired, and serve.
Two tips
- Prep the vegetables ahead: chop broccoli and kale earlier in the day and store in the fridge for quick roasting.
- Swap in other greens or herbs you have on hand (spinach or parsley) to vary the color and flavor while keeping within the listed ingredients.
Nutrition per serving
- Calories
- 600 kcal
- Protein
- 19 g
- Carbs
- 66 g
- Fat
- 30 g
- Fiber
- 6 g
- Sodium
- 63 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.