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Chef Megan Mitchell

Online Cookbook

Brown Butter, Lemon and Broccoli Pasta

  • Complexity: very easy
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Brown Butter, Lemon and Broccoli Pasta


  • 1 pound orecchiette
  • Kosher salt
  • 1/2 cup unsalted butter
  • Freshly cracked black pepper
  • 2 small organic lemons
  • 4 cups small broccoli florets
  • 3/4 cup freshly grated parmesan cheese, plus more for garnish


  1. Bring a large stock pot of water to a boil. Liberally season with salt then cook the pasta per package directions until al dente, stirring often.

  2. While the pasta cooks melt the butter in a 10-inch high sided skillet on medium. Cook until it smells nutty and you see brown specks on the bottom of the pan. Turn the heat to low and add in the zest and juice from both lemons along with a large sprinkle of salt and freshly cracked black pepper. Keep on a very low simmer.

  3. 30 seconds before the pasta is ready add in the broccoli, stir. Using a spider or hand strainer add the cooked pasta and broccoli to the brown butter skillet and toss. Cook until everything is coated, about 2 minutes.

  4. Remove from heat, stir in the parmesan and taste for seasoning, adding more salt or pepper if needed.

    Recipe Courtesy of Megan Mitchell

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