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Recipe: Broccoli, Garlic and Lemon Penne

Broccoli, Garlic and Lemon PenneIngredients

1/2 pound penne pasta

5 cups broccoli florets or 1 12-ounce bag frozen broccoli florets

1/4 cup extra-virgin olive oil

10 garlic cloves, thinly sliced

1/2 cup reduced-sodium chicken broth

Grated zest of 1 lemon

Salt and freshly ground black pepper

1/4 cup freshly grated Parmesan cheese


  1. Prepare penne according to package directions for al dente (just firm). Two to 3 minutes before penne are ready, add broccoli. Finish cooking, drain and set aside.

  2. Meanwhile, in a large skillet over medium-high heat, add oil. Sauté the garlic for 1 to 2 minutes, or until aromatic and beginning to color.

  3. Add broth and bring to a boil for 3 to 5 minutes, or until reduced by half, stirring frequently. Add pasta, broccoli and lemon zest and cook until coated with sauce. Season generously with salt and pepper. Transfer to serving bowl and top with cheese. Serves 4.

Tips: For quicker prep, buy bagged broccoli florets. For more cheese flavor and fewer calories, grate your own Parmesan cheese with a Microplane grater, a small-holed handheld grater. It produces a finer shred, so you get more coverage with less cheese.

Nutritional information

Serves 4. One serving contains:

395 calories

17 grams total fat

5 milligrams cholesterol

135 milligrams sodium

50 grams carbohydrates

5 grams dietary fiber

4 grams sugar

13 grams protein

Sources: The American Cancer Society website, cancer.org, and “The Great American Eat-Right Cookbook

Cancer Care magazine summer 2017 coverThis article appears in the summer 2017 issue of Cancer Care magazine.