Spaghetti carbonara with a healthy spring twist! These easy noodles are extra-creamy and loaded with roasted broccoli and lots of lemon goodness.
It’s a Monday thing, guys. Pasta. Carbs. Roasty-toasty green goodness. Just go with it.
So it’s been awhile since we’ve done noodles around here. Exactly two weeks if you want to be precise. In other words, like two million weeks if we’re talking noodle weeks here.
What’s a noodle-aholic to do? Make a dang awesome spaghetti carbonara and shove it all in your face on the longest day of the entire week, which is obvi Monday.
We make good life choices around here, peeps. We’re really, really smart with our carbs. 😀
Hence, the fact that we’re doing CARB-onara today. You’ve just gotta love word destiny like that.
The thing is though, guys. I brought you spaghetti carbonara minus all that carb guilt. Lots of green to balance everything out.
Balance, guys, BALANCE. Green does that. See here, here, and here for all the proof you need.
Plus lemon + roasty-toasty garlicky broccoli + noodles = one very glorious, guilt-free pot of SPRING-themed carb-o-mania that, let’s face it: we’re all wishing we could faceplant into as of right now.
These = a legit pot ‘o spring. At this time, I’d like to invite you to drool. It’s A-OK.
I can’t even handle this spaghetti carbonara, guys…I just can’t…it’s too perfect and I’m too in love to say much more so I think we should just get on with our carb-shoveling business.
I’m taking the faceplant dive first, friends. You can join me when you’re ready for your Monday to be made.
Seriously, I’m going now. Come with me!!
Roasted Broccoli Lemon Spaghetti Carbonara
Ingredients
- 3 cups fresh broccoli florets
- 2 tablespoons olive oil
- 3 cloves garlic minced
- Juice from 1 lemon
- 4 large eggs lightly beaten
- 1 lb spaghetti pasta
- 3/4 cup grated Parmesan cheese
- 3 tablespoons minced fresh parsley
- Salt and pepper to taste
Instructions
- On a large baking sheet, toss broccoli florets, olive oil, and garlic together until coated. Spread broccoli in an even layer and sprinkle with salt and pepper. Roast broccoli at 400F 15-20 minutes until broccoli is tender. Keep warm and set aside.
- In a small bowl, whisk lemon juice and eggs until completely smooth. Set aside.
- Cook spaghetti according to package instructions, reserving 1/2 cup cooking water. Working quickly while pasta is still hot, pour egg mixture over hot noodles and gently toss until noodles are evenly coated. Stir in Parmesan cheese, parsley, roasted broccoli, reserved pasta water, and season with salt and pepper to taste. Serve spaghetti carbonara immediately while hot and creamy. Enjoy!
Nutrition
Be sure and try my classic spaghetti carbonara next time!
Lucy @ Globe Scoffers says
This dish looks so fresh! Loving the flavours.
Sarah says
Thank you Lucy!!
Amanda @SagelySweet says
This looks like EXACTLY what I need tonight. I always need carbs and creamy, cheesy goodness. So, yeah. This is happening. I love that it’s a light, healthy vegetarian version of a classic favorite. Can’t wait to try it.
Sarah says
Totally let me know if you try this carbonara, Amanda! I know you will love it! 😉
Jo says
Having some broccoli from my parents’ garden in the fridge, and a lemon that needs to be used, I was glad to come across this recipe! I saw to set aside 1/2 cup pasta water, but am missing where it is added in. So, is it just used to loosen the sauce, if necessary? Thank you!
Sarah says
Sorry for that typo, Jo! I’ve adjusted the recipe to include the pasta water.