Easy weeknight meals. That’s what we all need. And if it takes just one pan to prepare, and vegetables are included, it’s a WIN in my book.
Lemon Broccoli Pasta
1 lb. pasta
1 lb. broccoli florets, fresh
4 quarts water
2 tbsp. kosher salt
1 cup broth (vegetable or chicken)
1 lemon, zest and juice
Pinch of salt
Pinch of red pepper flakes
1/2 cup Parmesan cheese
2-4 tbsp. heavy cream (optional)
In a large sauce pan, bring your water to a boil. Add 2 tbsp. kosher salt or 1 tbsp. table salt. Add the pasta, stir and let simmer half the time the package calls for. Then add the broccoli florets for the remaining time in the pot. I like to cook my pasta aldente, tender with a bite to it. Drain the pasta and broccoli.
In the same sauce pan, add the broth, lemon juice, broth and red pepper flakes. Heat through, 2-3 minutes on medium heat, then add the pasta and broccoli back into the pot, and stir to combine. Remove from the heat, and add the heavy cream if desired, Parmesan cheese and toss together gently. Serve hot.