Rotini with creamy broccoli sauce
8
Points®
Temps total: 30 min • Préparation: 15 min • Cuisson: 15 min • Portions: 4 • Difficulté: Facile
This easy, veggie-filled dinner comes together with just five staple ingredients (salt, pepper, and oil don’t count). Frozen broccoli florets shine when cooked briefly in boiling water to retain some of their crunch and colour. About half of the broccoli gets blended with oil, lemon zest and juice, garlic, and a little pasta cooking water to create a creamy sauce for the pasta.
Ingrédients
Kosher salt
¾ tsp(s)
Frozen chopped broccoli
6 cup(s), florets
Uncooked yellow lentil pasta
8¾ oz, rotini variety
Garlic
1 clove(s), large, coarsely chopped
Olive oil
1½ tbsp(s)
Lemon zest
1 tsp(s)
Fresh lemon juice
1 tbsp(s)
Black pepper
½ tsp(s)
Grated Parmesan cheese
⅓ cup(s)
Lemon
½ medium, cut into wedges (optional)
Instructions
1
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, 8 to 9 minutes. Remove and reserve ½ cup pasta water with a ladle. Drain pasta.
2
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.
3
Return pasta and remaining broccoli to pot. Add sauce and toss gently to coat. Sprinkle with remaining cheese. Serve with lemon wedges, if desired.
4
Serving size: 1½ cups
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