Recipe courtesy of The Food Charlatan
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
- 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!