Quick Lemon Broccoli Pasta Skillet

Quick Lemon Broccoli Pasta Skillet

Note. I used Gluten Free Garofalo Penne for this recipe, which cooks in 8 minutes when added to boiling water. If you use a pasta that cooks for a longer time adjust cooking time accordingly. Broccoli florets should cook 3 minutes and the pasta needs to be drained slightly undercooked, as it will finish cooking in the skillet with the other ingredients.

Ingredients

1 lb / 453 gr penne (or rotini) pasta (I used Garofalo gluten-free penne)

1 lb broccoli, cut into small florets (almost bite-size)

4 cups spinach, washed and roughly chopped

Zest and juice of one lemon

3 tablespoons butter, divided

2 garlic cloves, minced

Zest and juice of one lemon

½ cup freshly grated Parmesan cheese

¼ teaspoon ground black pepper

1 teaspoon fine grain salt

Directions

Melt 3 tablespoons of butter in a small saucepan over low heat. Add garlic and sauté for 3 to 4 minutes, until fragrant.

Keep an eye on the garlic the whole time, you don’t want it to burn or it will turn bitter (use the smallest burner you have if necessary). Turn off the heat and set aside.

Bring a large pot of salted water to boil. Add pasta and boil for 3 minutes.

Add broccoli florets and cook for 4 minutes (leave the burner high enough to keep a rolling boil).

Drain the pasta reserving ½ cup of cooking water.

Heat the remaining tablespoon of butter in a large skillet over medium-high heat.

Add broccoli pasta, spinach, and sauté for 1 minute or until the spinach has wilted.

Add garlic butter, lemon juice, cooking water, and cook until all the liquid has evaporated.

Stir in Parmesan cheese, ground black pepper, salt, and sprinkle with lemon zest. Toss to coat.

Take a taste and adjust seasoning, if needed.

Serve!