Lemon Broccoli Pasta Skillet
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
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).
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).
Bon appetite!
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