20 Minute Lemon Broccoli Pasta Skillet Recipe

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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).
  • Add the minced garlic and crushed red pepper and saute for about 1 minute, until fragrant.
  • Turn off the heat and add 2-3 tablespoons fresh lemon juice. Add the lemon butter to the pasta and stir.
  • Stir in 1 cup fresh parmesan cheese. Add a drizzle of olive oil and season with salt and pepper to taste.
  • Garnish with more cheese, fresh lemon wedges, and eat hot!