Add to Collection
Go to Collections
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.
Servings 8 servings
- 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
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!