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Spaghetti carbonara with a healthy spring twist! These easy noodles are extra-creamy and loaded with roasted broccoli and lots of lemon goodness.
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5 from 2 votes

Roasted Broccoli Lemon Spaghetti Carbonara

Spaghetti carbonara with a healthy spring twist! These easy noodles are extra-creamy and loaded with roasted broccoli and lots of lemon goodness.
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 8 servings
Calories 218kcal

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

Calories: 218kcal