Broccoli-Lemon Pasta
This easy pasta favorite will surely make it into your dinner rotation. Add extra protein with chick peas, cooked chicken or shrimp
Serves 4
Ingredients
2 tablespoons extra-virgin olive oil
1 medium shallot, minced
2 cloves garlic, minced
8 ounces whole-wheat rotini or farfalle pasta
1 ¾ cups water
1 ½ cups low-sodium vegetable broth or chicken broth
1 tablespoon lemon zest
½ teaspoon salt
½ teaspoon ground pepper
1 (10 ounce) package frozen broccoli florets, thawed and coarsely chopped
⅓ cup grated Parmesan cheese
4 teaspoons lemon juice, or more to taste
Directions
1. Heat oil in a large saucepan over medium heat.
2. Add shallot and cook, stirring, until starting to soften, about 2 minutes. Add garlic and cook, stirring, until fragrant, about 30 seconds.
3. Add pasta, water, broth, lemon zest, salt and pepper.
4. Cover and bring to a boil. Uncover, reduce heat to medium-high and cook, stirring frequently, for 10 minutes.
5. Add broccoli and cook, stirring, until heated through, 2 to 3 minutes. Remove from heat and stir in Parmesan and lemon juice.
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