Description
A bright and flavorful Lemon Broccoli Pasta recipe that combines tender rotini pasta, fresh broccoli florets, and vibrant lemon zest and juice. Enhanced with garlic, crushed red pepper, fresh spinach, and melted butter, this dish is finished with freshly grated Parmesan and olive oil for a comforting yet refreshing meal perfect for any day of the week.
Ingredients
Scale
Pasta and Vegetables
- 3 quarts water
- 1 tablespoon salt
- 1 1/2 pounds fresh broccoli, trimmed and cut into bite-sized florets
- 1 pound rotini pasta
- 3-4 cups fresh spinach
Sauce and Flavorings
- 4 tablespoons butter
- 1 large lemon, zested and juiced (2-3 tablespoons juice)
- 2 cloves garlic, crushed and minced
- 1/4 teaspoon crushed red pepper flakes
- 1 cup fresh Parmesan cheese, plus more for garnish
- Olive oil, for drizzling
- Salt and freshly ground black pepper, to taste
- Lemon wedges, fresh, for garnish
Instructions
- Boil Water: In a large skillet or pot, bring 3 quarts of salted water (1 tablespoon salt) to a rolling boil over high heat.
- Prep Broccoli: While waiting for the water to boil, trim the broccoli stems and cut the florets into similar-sized, bite-sized pieces.
- Cook Pasta and Broccoli: Add the rotini pasta to the boiling water and cook on high heat for 4 minutes. Then add the prepared broccoli florets, cover the pot, and continue boiling for an additional 3 minutes to cook both together.
- Drain Pasta Mixture: Once cooked, turn off the heat and carefully drain the pasta and broccoli using a lid or colander to retain the contents.
- Add Spinach: Return the pasta and broccoli to the pot and stir in 3 to 4 cups of fresh spinach. Sprinkle with lemon zest. Let it sit for a few minutes to allow the spinach to wilt gently.
- Prepare Lemon Butter Sauce: Meanwhile, melt 4 tablespoons of butter in a small skillet over medium heat. Optionally, brown the butter lightly for a nuttier flavor. Add the minced garlic and crushed red pepper flakes, sautéing for about 1 minute until fragrant.
- Add Lemon Juice: Remove the skillet from heat and stir in 2 to 3 tablespoons of fresh lemon juice into the butter mixture.
- Combine Sauce and Pasta: Pour the lemon butter sauce over the pasta mixture and stir thoroughly to combine flavors.
- Add Cheese and Season: Stir in 1 cup of fresh Parmesan cheese. Drizzle with olive oil and season with salt and freshly ground black pepper to taste.
- Garnish and Serve: Garnish with additional Parmesan cheese and fresh lemon wedges. Serve immediately while hot for the best flavor experience.
Notes
- For a nuttier flavor, brown the butter before adding garlic and red pepper flakes, but this step is optional.
- Adjust the crush red pepper flakes quantity to your preferred level of heat.
- You can substitute rotini with other pasta shapes like penne or fusilli.
- Freshly grated Parmesan will give better flavor than pre-grated cheese.
- Serve with extra lemon wedges on the side to add more citrus brightness as desired.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
