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broccoli-lemon-pasta-skillet-with-parmesan

Broccoli Lemon Pasta Skillet

A quick one-pot pasta dinner made with rotini, fresh broccoli, and spinach tossed in a bright lemon butter garlic sauce with Parmesan. Ready in 20 minutes and perfect for busy weeknights.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 6 portions
Course: Dinner, Main Course
Cuisine: American, Italian
Calories: 462
Ingredients Equipment Method Notes

Ingredients
  

  • 3 quarts water
  • 1 tbsp salt For pasta water
  • 1.5 lbs fresh broccoli Stems trimmed, florets cut bite-size
  • 1 lb rotini pasta
  • 4 tbsp butter
  • 1 large lemon Zested and juiced
  • 2 cloves garlic Crushed and minced
  • 0.25 tsp crushed red pepper
  • 3.5 cups fresh spinach Use 3 to 4 cups to preference
  • 1 cup fresh Parmesan, grated Plus more to garnish
  • 1 tbsp olive oil To garnish
  • 1 tsp salt and pepper To taste
  • 1 fresh lemon wedges To garnish

Equipment

  • Large skillet or pot
  • Small skillet
  • Colander or lid for draining
  • Microplane grater

Method
 

  1. Bring 3 quarts of salted water to a boil in a large skillet or pot over high heat.
  2. Trim broccoli stems and cut florets into similar-sized bite-size pieces.
  3. Add rotini and cook on high for 4 minutes. Add broccoli, cover, and maintain a rolling boil for 3 more minutes.
  4. Turn off heat and drain pasta and broccoli. Return to the pot.
  5. Stir in fresh spinach and sprinkle lemon zest over the top. Let sit 2 to 3 minutes to wilt the spinach.
  6. In a small skillet, melt butter over medium heat. Add minced garlic and crushed red pepper and saute for 1 minute until fragrant. Turn off heat and stir in 2 to 3 tbsp fresh lemon juice.
  7. Pour lemon butter sauce over the pasta and stir to coat evenly.
  8. Stir in 1 cup grated Parmesan. Drizzle with olive oil and season with salt and pepper. Serve hot with extra Parmesan and fresh lemon wedges.

Notes

Swap rotini for any short pasta with a similar cook time. Add cooked chicken, bacon, or chickpeas for extra protein. A splash of broth when reheating keeps the pasta from drying out.