- Prep time 15 minutes
- Total time 20 minutes
- Portion size 4 servings
Ingredients
Method
Cut stem from broccoli head; cut head into florets. Trim bottom end of stem; peel outer layer. Thinly slice stem. Set aside.
Finely grate lemon zest to make 1 tsp; juice lemon to make 2 tsp. Set aside.
In saucepan of boiling salted water, cook pasta according to package instructions, adding broccoli during last 2 minutes of cooking. Reserving 1 cup of the cooking liquid, drain.
In nonstick skillet, heat 1 tbsp olive oil over medium heat; cook garlic, stirring, until fragrant, about 1 minute. Add mascarpone; cook, stirring occasionally, until melted. Stir in pasta mixture, lemon zest and 1/4 tsp each salt and pepper, tossing and adding enough of reserved cooking liquid to coat. Stir in lemon juice.
Tip from The Test Kitchen: Stir any leftover mascarpone with a little honey and serve with fresh fruit for a speedy dessert.
Nutritional facts Per serving: about
- Fibre 5 g
- Sodium 761 mg
- Sugars 3 g
- Protein 19 g
- Calories 553
- Total fat 21 g
- Potassium 343 mg
- Cholesterol 39 mg
- Saturated fat 11 g
- Total carbohydrate 71 g
%RDI
- Iron 24
- Folate 127
- Calcium 14
- Vitamin A 21
- Vitamin C 92
