Lemon Broccoli Pasta

Looking for a simple but oh-so-delicious Italian-style dinner? Look no further. Bonus: no tomato sauce, lots of vegetables, and deliciously cheesy.

The original recipe can be found here.

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Skill Level: If you can handle using more than one bowl at one time, you’re set.

Tips:

  • If, for some reason, you would like to make this dish without spinach, you’ll still find delicious results.
  • Be wary of your red pepper flakes. A little bit can go a long away (but adding more can make your dish really pop)!
  • The original recipe does say these quantities will serve 6 people, so adjust according to your needs.

 

Ingredients:

  • Water (3 quarts suggested, but may vary depending on how much pasta you choose to cook)
  • 1 head of broccoli
  • Rotini pasta (1 pound suggested)
  • 4 cups of spinach
  • 4 tablespoons of butter
  • 1 lemon (zest and juice)
  • 2 tablespoons of minced garlic (2 cloves, crushed and minced suggested)
  •  One quarter teaspoon of red pepper flakes
  • 1 cup of fresh, grated, Parmesan cheese
  • Olive oil, salt, and pepper for finishing touches

Instructions:

  1. Bring the water to boil in a pot. Sprinkle some salt into the water to help it boil.
  2. While the water is on the stove, prepare the broccoli by cutting it into bite-size florets. This is also a good time to wash and prepare the spinach.
  3. Once boiling, add the pasta and boil on high for 4 minutes. After, add in the broccoli, cover the pot and boil for 3 minutes.
  4. Turn off the burner and drain the pasta. Return the pasta and broccoli mixture to the pot.
  5. Add in lemon zest and spinach. Cover and let the spinach wilt.
  6. While the spinach wilts, heat up the butter in a small pan. Add the minced garlic and red pepper flakes, and heat until fragrant (this should only take a minute or so).
  7. Turn off the heat and add the lemon juice.
  8. Add the lemon juice mixture to the pasta and stir in. Now add in the cheese and mix well.
  9. Drizzle some olive oil, sprinkle some salt and pepper, and decorate with a couple lemon wedges, and you’re ready to serve.
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