Lemon Broccoli Pasta + Exciting News!

Lemon Broccoli Pasta (vegan & gluten free) / loveandlemons.com

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.

Lemon Broccoli Pasta / loveandlemons.com

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 / loveandlemons.com

5.0 from 6 reviews

Lemon Broccoli Pasta + Exciting News!

Prep time
Cook time
Total time
Serves: serves 2
  • 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
"Cheesy" hemp seed topping: (this makes extra)
  • ½ cup hemp seeds
  • 2 tablespoons nutritional yeast
  • 2 tablespoons raw sunflower seeds
  • pinch of salt
  1. Make the hemp seed topping: In a food processor, pulse together hemp seeds, nutritional yeast, sunflower seeds and salt. Set aside
  2. Cook pasta in a large pot of salted boiling water.
  3. 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.
  4. 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.
*If you're using minced garlic instead of garlic scapes, add it after the broccoli so it cooks for less time and doesn't burn.

For the brown rice pasta: I like the Jovial or Tinkyada brands.



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Rate this recipe (after making it):  

  1. Angie

    Can’t wait for the cookbook!!

    This recipe was phenomenal. Even the kids were begging for more broccoli – thanks!!

  2. AHHHH!!! A cookbook CAN. NOT. WAIT! Maybe I’ll make some pasta while I do wait. Congrats!

  3. Congrats, Jeanine! Such amazing news. Can’t wait to see the book!!

  4. Sonia

    So happy to hear you will have a cookbook! Your blog is a favorite of mine! Would prefer not too many sweets and appetizers!

  5. Andrea

    Always wishing for egg + wheat free baking recipes for my young daughter who lives with life threatening allergies.

  6. katie

    Whaooo ,such a great news ! Your blog is the one blog that really need a cookbook ! Such exciting news ! But a whole year ,its too long , so many beautiful recipes from this blog ,I would love to c in the coming book … Good luck…can’t wait already ..

    • jeanine

      Ha, thanks! I know, the process is long!

  7. This is FANTASTIC news! A big congrats. And looking forward to hearing so much more about it. This pasta = simply heaven!

  8. Debra from tight-knit.net

    love the lemon pasta, looking forward to purchasing the cookbook!!!

  9. Congrats, that’s so exciting! I can’t wait to see it, especially if it’s full of new recipes! Yay! And this recipe looks fantastic. We’re big broccoli fans in our house, so this is definitely going on the to-cook list 🙂

  10. Elizabeth from travellingtabletales.com

    Congratulations. I absolutely love your site. I use so many of your recipes… I cannot wait to get the cookbook. xx

  11. You always have the best pasta recipes! I am in love with this cheesy hemp seed topping and am so excited for your cookbook. Congratulations!

  12. A HUGE congrats! Such an incredibly exciting (& prob exhausting) time for you. You’re a real inspiration. Keep up the amazing & delicious work. Kate x

  13. Congrats on plan of a new cookbook! Your work is amazing! Like this recipe, simple yet clean flavors! Loved it! I will look forward to your cookbook.

  14. Kate from cookieandkate.com

    Hooray, it’s official! I can’t wait to get my hands on a copy of your cookbook. I know it will be an instant favorite!!!

  15. lucy from lucysways.com

    congrats on the book!

    and definitely going to try this – perfect spring pasta!

  16. Maria from twopeasandtheirpod.com

    Congrats! So happy for you! I can’t wait to get a copy! xo

  17. Great news! Please be sure to let us know when becomes available.

A food blog with fresh, zesty recipes.
Photograph of Jeanine Donofrio and Jack Mathews in their kitchen

Hello, we're Jeanine and Jack.

We love to eat, travel, cook, and eat some more! We create & photograph vegetarian recipes from our home in Chicago, while our shiba pups eat the kale stems that fall on the kitchen floor.