20 Minute Lemon Broccoli Pasta Skillet

• Vegetarian

• Produce

  • 1 1/2 lbs Broccoli, fresh
  • 2 cloves Garlic
  • 1 Lemon, large
  • 1 Lemon, fresh wedges
  • 3 cups Spinach

• Pasta & Grains

  • 1 lb Rotini pasta

• Baking & Spices

  • 1/4 tsp Red pepper
  • 1 tbsp Salt
  • 1 Salt and pepper

• Oils & Vinegars

  • 1 Olive oil

• Dairy

  • 4 tbsp Butter
  • 1 cup Parmesan, fresh

• Liquids

  • 3 qt Water

Found on thefoodcharlatan.com

Ingredients

• 3 quarts water
• 1 tablespoon salt
• 1 and 1/2 to 2 pounds fresh broccoli
• 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 or 1/2 teaspoon crushed red pepper
• 1 cup fresh Parmesan, plus more to garnish
• olive oil, to garnish
• salt and pepper to taste
• fresh lemon wedges, to garnish

Directions

• 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 thats just how I roll, but thats 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!