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.
Skill Level: If you can handle using more than one bowl at one time, you’re set.
- 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.
- 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
- Bring the water to boil in a pot. Sprinkle some salt into the water to help it boil.
- 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.
- 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.
- Turn off the burner and drain the pasta. Return the pasta and broccoli mixture to the pot.
- Add in lemon zest and spinach. Cover and let the spinach wilt.
- 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).
- Turn off the heat and add the lemon juice.
- Add the lemon juice mixture to the pasta and stir in. Now add in the cheese and mix well.
- Drizzle some olive oil, sprinkle some salt and pepper, and decorate with a couple lemon wedges, and you’re ready to serve.