Recipe – Lemon Broccoli Pasta Salad


The lemon is a species of small evergreen trees native to Asia, primarily northeast India, northern Myanmar and China, although production had spread to much of the world by the 14th century. We can thank Christopher Columbus for their introduction to the Americas in 1493. By the 19th century, lemons were increasingly planted in Florida and California. As of 2020, top producers were India, Mexico, China, Argentina, Brazil, and Turkey—collectively 65% of global production.

The yellow fruit is used primarily for its juice for both cooking and cleaning. Its sour taste is a result of the level of the citric acid it contains (5% to 6% with a pH of about 2.2).

The lemon is a rich source of vitamin C, 64% of the daily value, which is essential for health. It can:

  • lower the risk of stroke
  • reduce blood pressure
  • help prevent cancer
  • boost the immune system
  • increase iron absorption
  • help prevent certain diseases such as scurvy
  • support heart health
  • prevent kidney stones
  • help control weight
  • improve digestive health


Recipe – Lemon Broccoli Pasta Salad


1 lb. rotini pasta

1 ½ lbs. broccoli, trimmed and cut in bite-sized pieces

4 packed cups spinach

3 Tbs. vegan butter

Zest and juice of one large lemon

2-3 cloves garlic

1 cup vegan parmesan

Salt to taste


  1. Boil water, add in pasta, turn down heat just a bit, and cook for 5 minutes.
  2. Add in the broccoli, stir, and cook for an additional 4-5 minutes or until the pasta is at your desired doneness.
  3. Drain all of the water and return the pasta/broccoli to the pot. Add in the spinach and lemon zest, stir, and cover the pot. Let sit for 5 minutes or until the spinach has begun to wilt.
  4. While you wait, heat the butter in a small skillet. Once just hot, add in the garlic and cook for about 2 minutes. Take off of heat.
  5. Stir into the pasta the garlic butter mixture, lemon juice to combine.
  6. Stir in the parmesan cheese until fully mixed in.
  7. Serve and garnish with a bit of extra vegan parmesan, a drizzle of olive oil, lemon wedges, and salt if desired.