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Lemon-Garlic Farfalle with Broccolini

Photograph by Antonio Achilleos for Sweet July Magazine.

A simple pasta dish for your weeknight rotation.

This meal comes together quickly with just a few quality ingredients, which is why it’s our go-to for busy nights. With a creamy, lemony sauce that binds everything together and heaps of fresh parmesan to finish things off, this is bliss in a bowl. Throw in your favorite protein for a heavier dish.

Recipe:

Lemon-Garlic Farfalle with Broccolini

Serves 4

Ingredients

  • 12 oz uncooked farfalle
  • 12 oz Broccolini, sliced into 1-inch pieces (about 4 cups sliced)
  • 2 tbsp olive oil, plus more for drizzling
  • 2 small yellow onions, thinly sliced
  • 6 cloves garlic, minced
  • 1 cup heavy cream
  • 2 tbsp unsalted butter
  • 2 tbsp fresh lemon juice, plus wedges
  • 2 tsp Italian seasoning
  • 1/2 cup finely chopped Italian parsley leaves, divided
  • Kosher salt
  • Freshly ground black pepper
  • Grated Parmesan cheese, for serving

Instructions

  • Bring a large saucepan of water to a boil. Boil the farfalle until al dente, about 11 minutes, adding the Broccolini during the last 2 minutes of cooking. Drain well in a colander, reserving cooking water. Drizzle pasta and Broccolini with olive oil.
  • While the pasta cooks, warm the olive oil in a large skillet over medium-high heat. Add the onion and ¼ cup water to the pan, and cook until softened and translucent, about 5 minutes. Add the garlic, and cook until fragrant, about 1 minute. Whisk in the cream, and simmer until the sauce begins to thicken, about 2 to 3 minutes.
  • Remove the pan from the heat, and whisk in the butter, lemon juice, Italian seasoning, and 6 tablespoons of the parsley. Season to taste with salt and pepper. Add the farfalle and Broccolini to the sauce, and toss to coat, adding some of the cooking water as needed for desired consistency.
  • Divide the pasta between 4 bowls. Serve with the lemon wedges passed alongside, and sprinkle with grated Parmesan and remaining parsley.

Ingredients

  • 12 oz uncooked farfalle
  • 12 oz Broccolini, sliced into 1-inch pieces (about 4 cups sliced)
  • 2 tbsp olive oil, plus more for drizzling
  • 2 small yellow onions, thinly sliced
  • 6 cloves garlic, minced
  • 1 cup heavy cream
  • 2 tbsp unsalted butter
  • 2 tbsp fresh lemon juice, plus wedges
  • 2 tsp Italian seasoning
  • 1/2 cup finely chopped Italian parsley leaves, divided
  • Kosher salt
  • Freshly ground black pepper
  • Grated Parmesan cheese, for serving

Instructions

  • Bring a large saucepan of water to a boil. Boil the farfalle until al dente, about 11 minutes, adding the Broccolini during the last 2 minutes of cooking. Drain well in a colander, reserving cooking water. Drizzle pasta and Broccolini with olive oil.
  • While the pasta cooks, warm the olive oil in a large skillet over medium-high heat. Add the onion and ¼ cup water to the pan, and cook until softened and translucent, about 5 minutes. Add the garlic, and cook until fragrant, about 1 minute. Whisk in the cream, and simmer until the sauce begins to thicken, about 2 to 3 minutes.
  • Remove the pan from the heat, and whisk in the butter, lemon juice, Italian seasoning, and 6 tablespoons of the parsley. Season to taste with salt and pepper. Add the farfalle and Broccolini to the sauce, and toss to coat, adding some of the cooking water as needed for desired consistency.
  • Divide the pasta between 4 bowls. Serve with the lemon wedges passed alongside, and sprinkle with grated Parmesan and remaining parsley.
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