20 Minute Lemon Broccoli Pasta Skillet

Peeps, if you are like me, you have already been to several Cookie Exchange parties and feeling more than stuffed with Holiday treats. This time of year, I try to keep weeknight meals as light, simple and healthy as possible.  For instance, I found this awesome recipe from The Food Charlatan that my family loves:

[servings=6]

Ingredients:

  • 3 quarts water
  • 1 tablespoon salt
  • 1 and 1/2 to 2 pounds fresh broccoli
  • 1 pound rotini pasta
  • 3-4 cups fresh 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

Instructions:

  1. In a large skillet or pot, bring the salt and water to a boil.
  2. While you wait, prep your broccoli by trimming the stems and cutting the florets into similar sized pieces.
  3. 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).
  4. 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.
  5. Sprinkle with lemon zest.  Let it sit for a few minutes so the spinach wilts.
  6. Meanwhile, in a small skillet melt the 4 tablespoons butter over medium heat.
  7. Add the minced garlic and crushed red pepper and saute for about 1 minute, until fragrant.
  8. Turn off the heat and add 2-3 tablespoons fresh lemon juice.  Add the lemon butter to the pasta and stir.
  9. Stir in 1 cup fresh parmesan cheese.  Add a drizzle of olive oil and season with salt and pepper to taste.
  10. Garnish with more cheese, fresh lemon wedges, and eat hot!

 

 

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