Angel Hair with Lemon & Broccoli




  • 2 packages Palmini Angel Hair
  • 3 tbsp olive oil
  • 1/2 cup finely chopped onion
  • 2 heaping tbsp pine nuts, toasted
  • 3 to 4 garlic cloves, minced (can sub around 1/2 to 3/4 tsp garlic granules, to taste)
  • ½ cup vegetable broth
  • 2 cups steamed broccoli florets, cut small
  • Juice of 1 to 1.5 lemons, to taste
  • 1 tbsp nutritional yeast
  • ½ to ¾ tsp kosher salt, to taste
  • ½ tsp pepper
  • Red chili flakes (optional)
  • 1/3 cup coarsely chopped kalamata olives
  • 2 to 3 tbsp capers, to taste
  • 15 sun-dried tomatoes (marinated type), drained and finely chopped
  • 3 tbsp finely chopped fresh parsley
  • ½ tsp dried parsley


  1. Steam the broccoli until tender, but still bright green. Meanwhile, preheat a large pan over medium heat, while you finely chop the onion. Add onion to pan with the oil, and cook.
  2. Meanwhile, toast the pine nuts in a dry pan. You can use a small skillet or saucepan over medium heat, tossing until they start to get a light golden brown. Set aside.
  3. When the onions get translucent and softened, around 5 min, add the garlic and cook another min. Add the vegetable broth and allow it to gently bubble as the onions continue to cook for a few min while you drain, rinse, and pat dry the noodles, as well as chop the olives, sun-dried tomatoes and parsley.
  4. Lastly, add all the remaining ingredients other than the toasted pine nuts to the pan (including the steamed broccoli florets) and gently cook together for a few minutes (start with juice of 1 lemon and add more if desired). Serve and top with pine nuts.

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One comment

  • Vicki

    May 13, 2021 at 8:01 pm

    This is VERY good and forgiving if you’re out of something. (Capers, sundried tomatoes.)


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