Categories: Pasta

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

Directions

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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