Saturday, August 4, 2018

20 Minute Lemon Broccoli Pasta Skillet

Do you guys have these pans? They are awesome. I took the top left picture so that you could see the part where it says “Metal Utensil Safe.” (And so you could see me taking the photo. HIII!!) How many pans have you ruined because you used a metal spoon on it? Soooo many. I love this!
  •  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

  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 (I like mine bite-size.)
  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. (I let mine get brown, because that's just how I roll, but that's not necessary).
  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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