Lemon Broccoli Pasta
User Reviews
4.7
-
Prep Time
5 mins
-
Cook Time
10 mins
-
Total Time
15 mins
-
Servings
6 Servings
-
Calories
462 kcal
-
Course
Main Course
-
Cuisine
American
Lemon Broccoli Pasta
Description
This recipe cooks rotini pasta partially before adding broccoli florets to the boiling water, ensuring both are cooked to a tender yet firm texture simultaneously. Draining the pasta and broccoli together preserves some cooking water flavor and warmth. Fresh spinach is stirred in afterward to wilt gently from residual heat.
The sauce features butter melted and lightly browned for nuttiness, infused with minced garlic and a touch of crushed red pepper to offer mild heat. Lemon zest and a few tablespoons of fresh lemon juice brighten the dish and complement the richness of the butter and the saltiness of parmesan cheese, which is stirred in to create a creamy coating on the pasta and vegetables.
Finishing with a drizzle of olive oil and additional parmesan enhances mouthfeel and flavor. The pasta can be garnished with lemon wedges for extra brightness. This pasta is suitable as a light main course or side dish with proteins such as chicken or fish.
The layered flavors and textures in this pasta allow easy adjustments, like varying the amount of crushed red pepper or lemon according to taste.
Ingredients
- 3 quarts water
- 1 tablespoon salt
- 1 & 1/2 pounds broccoli fresh
- 1 pound rotini pasta
- 3-4 cups spinach
- 4 tablespoons butter
- 1 large lemon zested and juiced
- 2 cloves garlic crushed and minced
- 1/4 teaspoons crushed red pepper
- 1 cup parmesan fresh, plus more to garnish
- olive oil to garnish
- salt to taste
- black pepper to taste
- lemon fresh, to garnish, wedges
Instructions
- In a large skillet or pot, bring the salt and water to a boil.
- While you wait, prep your broccoli by trimming the stems and cutting the florets into similar sized pieces (I like mine bite-size.)
- Add the rotini and boil on high for 4 minutes. Add the broccoli, cover, and set a timer for 3 minutes (Leave the burner on high enough to keep a rolling boil).
- When the timer goes off, turn off the heat and drain the pasta using a lid or colander. Return to the pan and stir in the spinach.
- Sprinkle with lemon zest. Let it sit for a few minutes so the spinach wilts.
- Meanwhile, in a small skillet melt the 4 tablespoons butter over medium heat. (I let mine get brown, because that's just how I roll, but that's not necessary).
- Add the minced garlic and crushed red pepper and saute for about 1 minute, until fragrant.
- Turn off the heat and add 2-3 tablespoons fresh lemon juice. Add the lemon butter to the pasta and stir.
- Stir in 1 cup fresh parmesan cheese. Add a drizzle of olive oil and season with salt and pepper to taste.
- Garnish with more cheese, fresh lemon wedges, and eat hot!
Notes
- The pasta and broccoli cook together briefly to ensure even doneness without overcooking the vegetables.
- Brown the butter gently for a nuttier flavor but avoid burning it to keep the sauce smooth.
- Adjust crushed red pepper quantity to control the heat level.
- Lemon zest and juice added after cooking brighten the dish and add fresh citrus notes.
- Fresh parmesan works best for melting smoothly and enhancing the sauce.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Servings
Amount Per Serving
Calories 462 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 462kcal | 23% |
| Carbohydrates | 67g | 22% |
| Protein | 20g | 40% |
| Fat | 14g | 22% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 31mg | 10% |
| Potassium | 659mg | 14% |
| Fiber | 6g | 24% |
| Sugar | 5g | 10% |
| Vitamin A | 2505IU | 50% |
| Vitamin C | 115mg | 128% |
| Calcium | 305mg | 31% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
You'll Also Love
