Photo of Rotini with Creamy Broccoli Sauce by WW

Rotini with Creamy Broccoli Sauce

Total Time
30 min
15 min
15 min
Frozen broccoli shines when quickly boiled to keep crunch and color. Blend the florets with oil, lemon zest and juice, garlic, and a little pasta cooking water for a (creamless!) creamy sauce. Properly salted cooking water makes all the difference when it comes to pasta and vegetables. The water should taste like the sea.


Kosher salt

¾ tsp, plus more for salting the water

Frozen chopped broccoli

6 cup(s), florets

Uncooked yellow lentil pasta

8¾ oz, rotini variety


1 large clove(s), coarsely chopped

Olive oil

1½ Tbsp

Lemon zest

1 tsp

Fresh lemon juice

1 Tbsp

Black pepper

½ tsp

Grated Parmesan cheese

cup(s), divided


½ medium, cut into wedges (optional)


  1. Bring a large pot of salted water to a boil. Cook the broccoli for 3 minutes. Using a slotted spoon, remove the broccoli from the water and set aside. Add the pasta to the boiling water; cook, stirring occasionally, until al dente, 8 to 9 minutes. Reserve ½ cup of the cooking water. Drain the pasta.
  2. In a blender, blend the garlic, oil, lemon zest and juice, salt, black pepper, 2 tbsp cheese, 2½ cups of the broccoli, and ½ cup reserved pasta cooking water on high until the sauce is creamy and smooth, about 1 minute.
  3. Return the pasta and remaining broccoli to the pot. Add the sauce and toss gently to coat. Sprinkle with the remaining cheese. Serve with the lemon wedges (if using).
  4. Serving size: 1½ cups