Vegan Lemon Broccoli Pasta Salad

• Vegan

• Produce

  • 1 1/2 lbs Broccoli
  • 2 cloves Garlic
  • 1 Lemon, Zest and Juice of large
  • 4 handfuls Spinach

• Condiments

  • 3 tbsp Vegan butter

• Pasta & Grains

  • 1 lb Rotini pasta

Found on bbritnell.com

Ingredients

• 1 pound of rotini pasta (I used gluten free pasta )
• 1 1/2 pounds of broccoli, trimmed and cut into bite sized pieces
• 4 handfuls of spinach (about 4 packed cups)
• 3 tablespoons of vegan butter
• zest and juice of 1 large lemon
• 2-3 cloves of garlic
• 1 cup of vegan parmesan (I use T HIS RECIPE from Minimalist Baker )
• optional for serving: olive oil for drizzling, extra vegan parmesan and/or nutritional yeast , salt and pepper to taste, lemon wedges to garnish

Directions

• Boil water, add in pasta, turn down heat just a bit, and cook for 5 minutes.
• Add in the broccoli, stir, and cook for an additional 4-5 minutes or until the pasta is at your desired doneness.
• Drain all of the water and return the pasta/ broccoli to the pot. Add in the spinach and lemon zest, stir, and cover the pot. Let sit for 5 minutes or until the spinach has begun to wilt.
• While you wait, heat the butter in a small skillet. Once just hot, add in the garlic and cook for about 2 minutes. Take off of heat.
• Stir into the pasta the garlic butter mixture, lemon juice, and stir to combine.
• Finally, stir in the parmesan cheese until fully mixed in.
• Serve and garnish with a bit of extra vegan parmesan, a drizzle of olive oil, lemon wedges, and salt and pepper if desired.