I’ll cut to the chase and just start with “exciting news” part – we’re writing a cookbook! I haven’t been overly secretive about it, but it’s official… 288 pages of never-been-blogged-before vegetable-ey goodness will be out next April! (I know, I know, a whole year away – I promise it’ll be worth the wait). It’s being published by Penguin US and Penguin Canada, the teams behind some of my favorite books including Oh She Glows and What Katie Ate.
We’ve been hard at work for months now and I can’t wait to show you how it’s coming together! I’ll be sharing updates and previews as we go – but I’d also love to hear if there’s a recipe you’ve been dying to see – I’m all ears if you have any special requests :).
Before I get on to the recipe, I just wanted to take a minute and say THANK YOU to all of you who have been reading and cooking along with us week after week, year after year. When I set out to start this blog, I honestly had no expectation of what would come of it. I knew I was passionate about food. I knew I wanted a project to work on with Jack, and I knew if nothing else, my mom would read it. Fast forward 3+ years and I’m just so darn grateful that I get to do what I love every day and share it with all of you.
And now – pasta. I think this is a delicious winter-meets-spring meal. I had these gorgeous garlic scapes and some bright broccolini, but if your spring produce hasn’t sprung yet, broccoli and regular garlic will do the trick. Instead of grated cheese, I made a salty-cheese-ish topping using hemp seeds, sunflower seeds and nutritional yeast. It doesn’t taste just like cheese, but it’s good, good for you, and also husband approved. If those ingredients are not in your pantry, just grate some fresh parmesan or pecorino.
Lemon Broccoli Pasta + Exciting News!
- 1 tablespoon olive oil
- 3 garlic scapes, chopped into 1 inch pieces (or 1 clove minced garlic)*
- 2 cups broccolini or broccoli florets
- 6 oz. brown rice spaghetti
- squeeze of lemon + a bit of lemon zest
- hemp seed topping (below), or freshly grated parmesan cheese
- a few basil leaves, sliced
- a pinch of red chile flakes
- salt and pepper
- ½ cup hemp seeds
- 2 tablespoons nutritional yeast
- 2 tablespoons raw sunflower seeds
- pinch of salt
- Make the hemp seed topping: In a food processor, pulse together hemp seeds, nutritional yeast, sunflower seeds and salt. Set aside
- Cook pasta in a large pot of salted boiling water.
- Meanwhile, heat a medium skillet over medium heat. Add garlic scapes, broccolini, salt and pepper. Let cook until broccolini is tender but still vibrant green, about 4-5 minutes. Scoop pasta out of the pot and directly into your skillet and toss. Add a squeeze of lemon, stir, remove from heat and serve.
- Top pasta bowls with basil leaves, a sprinkle of hemp seed topping (or grated cheese), red chile flakes and a little lemon zest. Taste and season with salt and pepper, as needed.
For the brown rice pasta: I like the Jovial or Tinkyada brands.
Making right now 🙂
Jeanine: if only using the floretes of the broccolini for the recipe above……what do I do with the stems, maybe just using them like asparagus or in a crime soup.
Hi Maricelle, you can chop up the stems and cook them – just start them first so they cook longer (until they’re tender). Or save them and make broccoli slaw: https://www.loveandlemons.com/broccoli-slaw-recipe/ or broccoli rice: https://www.loveandlemons.com/broccoli-rice/
This sounds so good and I love that you used brown rice pasta instead. yum@!
Wow, this looks amazing! I love Lemon Broccoli Pasta so will have to try this. Thank you so much for sharing. The recipe is lovely.
Your blogs are amazing and this pasta looks amazing I want to try making this it looks delicious how long is the preparation time? Everything you blogged about looks and sounds great how do you know how to make all this? How long have you been cooking? I love trying new foods and this will definitely be something that I will try. I’m always looking for new things to cook and try out.
Congratulations on your book!
I am Japanese and found this blog from the article about kitchen street Kappabashi. I am really looking forward your book next April.
Congratulations! That is so exciting. I know it will be amazing!
It looks delicious, and I can’t wait to make it! What other veggies would go well in this dish?
So many things – asparagus, cauliflower, spinach, kale…
Hello, this is my first time reading your blog and my goodness the recipes that you have is amazing, especially the lemon broccoli pasta. The dish looks so healthy and I think it would be perfect for the people who are in diet. Also congratulations for the cook book! I would definitely look for them and try all the recipes. Thank you for the great blog!
What fantastic news!!! Congrats! And welcome to the fam 🙂 I have no doubt you are going to produce one helluva good cookbook. Excited!
As a long time follower, lover, maker and advocate of all things L&L, this makes me so excited!
Following from Australia isn’t always easy due to the oppositional seasons, but I’ve made it work because you’re recipes manage to take all the ideas I have in my brain (and ingredients from the kitchen) and arrange them into plates of scrumptiousness! I’ve got so many favourites, (and adaptations of favourites) that feature in my kitchen that my husband, friends and I love eating (and I love cooking!)
Can I put my name down for this cook book in advance? – I’m already waiting!
Thanks guys, from the other side of the world and back!
aw, thank you Maegan – I’m glad you’re able to adapt things for the opposite season! Let me know what some of your favorites are!