As soon as I stumbled upon this recipe, I knew I had to test it out. Pasta is my life, especially when it's soaked in lemon and butter. And, this beautiful dish only takes approximately 20 minutes from start to finish. have I convinced you to give it a go yet? Here's what you'll need to make this this simple, but oh-so-delicious meal:
3 quarts (12 cups) water
1 tablespoon salt
1 and 1/2 to 2 pounds of freshly cut broccoli florets
1 pound rotini pasta
The juice and zest from 1 large lemon (or two smaller ones like I used)
3-4 cups fresh baby spinach
4 tablespoons butter
2-3 cloves of garlic, minced
1/2 teaspoon crushed red pepper flakes
1 cup Parmesan cheese (plus more to garnish)
1-2 tablespoons olive oil
lemon wedges to garnish
Bring 3 quarts of water to boil in a large pot. Add in the rotini and boil on high for 4 minutes. Next, add in your broccoli and continue to cook on a rapid boil for another 3 minutes. Drain pasta and broccoli, and return to pot. Stir in olive oil, lemon zest, and spinach. Cover and set aside to allow spinach to wilt. In a smaller saucepan, cook butter, garlic, and red pepper flakes over medium heat until fragrant. You want the butter to brown slightly, without burning so make sure you watch your heat level and stir frequently. Add in the lemon juice before coating your pasta with the mixture. Once the pasta is covered in the lemony, buttery goodness, add in your Parmesan cheese and season with salt and pepper. Plate the pasta, garnishing with lemon wedges and extra cheese (of course!).
This meal is perfect for weeknights, when you want something quick and filling. You have your veggies and pasta all in one, so it requires no side dishes or extra fuss. The spice from the red pepper, alongside the lemon and creamy Parmesan marry together so well to bring you a really balanced and satisfying flavor. To sum it up for you: IT'S JUST REALLY FREAKING GOOD. I hope you've enjoyed this post, and please do let me know if you give this one a try. What are your go-to simple meals for a busy weekday?
(This recipe was adapted from The Food Charlatan)