Macarrão com Brócolis e Abobrinha

Pasta with Broccoli and Zucchini


5-10 minutes


10-20 minutes


2 people

Chef's Notes

Often all we need is a quick and delicious pasta at the end of the day. I love this lighter version with lots of vegetables and the special touch of lemon! A vegetarian option that easily turns vegan by omitting the parmesan and ricotta!


200g pasta (of your choice)

1 tablespoon olive oil

2 minced garlic cloves

1 cup chopped zucchini

1 cup chopped broccoli

Salt and Pepper to taste

Spinach (optional, I added 1/4 cup of it frozen)

1/2 cup ricotta (optional)

Sicilian lemon zest and juice (it can be just the juice from Tahiti if you prefer)

parmesan cheese to taste

cooking water

Step by step

1. Cook the pasta of your choice in boiling water with plenty of salt,

2. Meanwhile, in a wide pan, heat the oil and sauté the chopped garlic and red pepper,

3. Add the zucchini and broccoli and sauté,

4. Season with salt,

5. Add the spinach and ricotta,

6. When the pasta is al dente, add it to the pan with a little of the cooking water, grated parmesan cheese and the lemon zest and juice,

7. Adjust seasoning and serve.

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