Rotini with Creamy Broccoli Sauce
8
Points®
Total time: 30 min • Prep: 15 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
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.
Ingredients
Kosher salt
¾ tsp
Frozen chopped broccoli
6 cup(s)
Uncooked yellow lentil pasta
8¾ oz
Garlic
1 clove(s)
Olive oil
1½ Tbsp
Lemon zest
1 tsp
Fresh lemon juice
1 Tbsp
Black pepper
½ tsp
Grated Parmesan cheese
⅓ cup(s)
Lemon
½ item(s), large
Instructions
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
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