Relationships are about putting in the effort and trying new things, and guess what? So is cooking. Mind blown, right? It’s all about experimentation and learning. This meal is so simple and satisfying. If you know it’s time to talk about that bachelor party you wound up spending half your paycheck on and you know it’s going to be a tough conversation, take 20 minutes to sit down and share a quick meal. Difficulties look a lot less difficult on a full stomach.—Ned & Ariel Fulmer


We’re glad you asked. LC Hump Day Pasta (#LCHumpDayPasta) is a little something we cooked up to help you on the night of the week that you feel least like cooking. Wednesday was traditionally Prince Spaghetti Day (for those of you old enough to remember). We’ve revamped and updated that to Hump Day and included every type of pasta there is.

Lemony Broccoli Bow Ties FAQs

What other pasta can I use to make this pasta?

Really, any other short pasta will work well. Try rigatoni, fusilli, or farfalle. You want something that is about the same size as your broccoli florets for ease of getting them on your fork.

Why do you add pasta water to this pasta?

This recipe, in particular, isn’t super-saucy. Aside from a little olive oil and lemon juice, there isn’t much moisture going on. The addition of pasta water helps to give it a little more liquid in order to help combine everything and keep your dinner delish.

Vegan lemon broccoli bow ties in a white enamel pan with a spoon and sliced lemons, beside a white plate full of pasta.

Lemon Broccoli Bow Ties

5 from 1 vote
We love the process of exploring new flavors together—like the time we went overboard acquiring a pantry of curry paste and rice noodles at the Thai market or discovering new techniques—like when we bought a pasta roller on a whim and ate soggy pappardelle for a week.
David Leite
Servings2 to 3 servings
Calories850 kcal
Prep Time20 minutes
Cook Time30 minutes
Total Time50 minutes


  • 1 1/2 pounds broccoli florets
  • 1/4 cup olive oil, divided
  • Salt and freshly ground black pepper
  • 1/2 pound bow tie pasta
  • 1/4 cup pine nuts
  • 3 cloves garlic, sliced
  • 1 teaspoon chile flakes
  • Juice and zest of 2 lemons, about 1/3 cup (80 ml) juice, preferably organic
  • Parmesan cheese, optional


  • Preheat the oven to 450°F (230°C). Line a rimmed baking sheet with parchment paper.
  • On the prepared baking sheet, toss the broccoli with 3 tablespoons of olive oil. Season with salt and pepper and roast until slightly charred, 15 to 20 minutes.
  • Bring a large pot of lightly salted water to a boil and cook pasta according to package directions. Reserve 1/4 cup of the pasta cooking liquid, then drain in a and allow to cool.
  • In a large skillet over medium-low heat, toast the pine nuts until fragrant and lightly brown, 3 to 5 minutes. Move the pine nuts to a plate to cool, then lower the heat under the skillet to medium-low.
  • To the skillet, add the remaining 1 tablespoon of olive oil, the garlic, and the chile flakes and cook until fragrant, about 2 minutes.
  • Stir in the reserved cooking liquid, lemon juice, and zest, and bring to a simmer. Add in the cooked pasta and roasted broccoli and toss until well coated. Remove from the heat and garnish with the toasted pine nuts.

    ☞ TESTER TIP: If you prefer your pasta on the less-tart side, start with half of the lemon juice, and add more to taste.

The Date Night Cookbook

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The Date Night Cookbook

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Serving: 1 servingCalories: 850 kcalCarbohydrates: 111 gProtein: 27 gFat: 36 gSaturated Fat: 5 gMonounsaturated Fat: 19 gSodium: 137 mgFiber: 14 gSugar: 10 g

Nutrition information is automatically calculated, so should only be used as an approximation.

Tried this recipe?Mention @leitesculinaria or tag #leitesculinaria!
Recipe © 2021 Ned | Ariel Fulmer. Photo © 2021 Fulmer Media. All rights reserved.

Recipe Testers’ Reviews

As a seriously crazy cheese lover, any pasta dish I make must in some way compensate for the lack of cheese and/or butter. This lemon broccoli bow ties recipe does just that with lip-puckering lemon, strong (in the best way) garlic, and flavorful roasted broccoli–throw in the nice little bite from the chile flakes and crunch of pine nuts, and you’ve got yourself a terrific dish!

Vegan Lemon Broccoli Bow Ties-Sasha

I used already toasted pine nuts thus saving myself from the possible anguish of burning them (and by default saving a little time). I did offer Parmigiano-Reggiano on the side, but it was perfectly delicious without the cheese. I served this with a Chianti.

This was such a simple yet elegant bow tie dinner. It didn’t have to be elegant, but why not? I figured that since I was saving on the ingredients, I could splurge on the quality. This really did elevate this pasta dish. I used tricolour bow tie pasta, organic broccoli, and lemons.

Vegan Lemon Broccoli Bow Ties-Ilda

As a side, we enjoyed the last of our green coloured heirloom tomatoes, green grape, and green zebra. To drink, we enjoyed gros manseng vin orange, a macerated dry French white wine that sealed the deal on this feast!

The question, however, is whether all the diners were equally satisfied. Unfortunately, my husband thought that the lemon flavour was too forward. I would caution that if assertive lemon flavour isn’t your thing, then perhaps use only half the amount of lemon juice and zest.

So, the moral of this story is that if you love the fresh citrusy tang of lemon and are looking forward to an easy and satisfying pasta dish studded with slightly charred broccoli, crispy nutty pine nuts, and a sprinkle of chile flakes, this recipe is for you!

The lemon broccoli bow ties recipe was a simple, yet tasty dish. From the tart lemon to the hint of heat from the chiles, my tastebuds were groovin’. The dish has many high notes with the smokiness of the pine nuts and the crunch you get from the charred broccoli. This dish has earned a spot in my recipe collection and will be a tasty dinner for the family.

This lemon broccoli pasta recipe was bright, cheery, and refreshing. I loved the combination of broccoli and lemon, but I can also see it as a versatile recipe for all sorts of vegetables. I really craved, however, some sort of cheesy element. I

About David Leite

I count myself lucky to have received three James Beard Awards for my writing as well as for Leite’s Culinaria. My work has also appeared in The New York Times, Martha Stewart Living, Saveur, Bon Appétit, Gourmet, Food & Wine, Yankee, Los Angeles Times, Chicago Tribune, The Washington Post, and more.

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