Pasta with creamy broccoli sauce
frozen chopped broccoli
6 cup(s), florets
uncooked chickpea pasta
8 oz, rotini, penne, cavatappi, or casarecce
grated Parmesan cheese
fresh lemon juice
1 large clove(s), coarsely chopped
½ medium, cut int wedges (optional)
- Bring a large pot of water to a boil. Add broccoli; cook 3 minutes. Remove broccoli from water with a slotted spoon and set aside. Add pasta to boiling water; cook until al dente, 7 to 9 minutes. Remove and reserve ½ cup pasta water with a ladle. Drain pasta.
- In a blender, combine 2½ cups broccoli, ½ cup reserved pasta water, 2 tbsp cheese, oil, lemon zest and juice, salt, pepper, and garlic. Blend on high speed until creamy and smooth, about 1 minute.
- Return pasta and remaining broccoli to pot. Add sauce and toss gently to coat. Sprinkle with remaining cheese. Serve with lemon wedges, if desired.
- Serving size: 1½ cups