Roasted Broccoli and Lemon Pasta
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Pasta tossed with roasted broccoli and leeks, finished with bright lemon, toasted almonds, and nutritional yeast for a savory umami flavor. A quick vegetarian weeknight dinner.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 3 tablespoons olive oil (divided)
- 1 medium head broccoli (cut into uniform florets (about 4 cups))
- 2 medium leeks (trimmed and sliced into 1/4 inch rounds (white and light green parts only))
- 2 lemons (cut into thin rounds and seeds removed)
- Salt and pepper to taste
- 10 ounces whole wheat penne pasta (or pasta of choice, cooked al dente)
- 1/2 teaspoon crushed red pepper flakes
- 1 cup raw almonds
- 3 tablespoons nutritional yeast
- 1/2 teaspoon garlic powder
- 1/2 teaspoon fine sea salt
At a glance
PER SERVING · TIME 45M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 30m
- Sodium
- 545mg
- Total sugar
- 6g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1184mg
- Calcium
- 197mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 545MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.