Yield: 4
Contents
One-Pot Lemon-Broccoli Pasta with Parmesan
Cook Time
20 minutes
Total Time
20 minutes
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 medium shallot, minced
- 2 cloves garlic, minced
- 8 ounces whole-wheat rotini or farfalle pasta
- 1 ¾ cups water
- 1 ½ cups low-sodium vegetable broth or chicken broth
- 1 tablespoon lemon zest
- ½ teaspoon salt
- ½ teaspoon ground pepper
- 1 (10 ounce) package frozen broccoli florets, thawed and coarsely chopped
- ⅓ cup grated Parmesan cheese
- 4 teaspoons lemon juice, or more to taste
Instructions
Heat oil in a large saucepan over medium heat. Add shallot and cook, stirring, until starting to soften, about 2 minutes. Add garlic and cook, stirring, until fragrant, about 30 seconds. Add pasta, water, broth, lemon zest, salt and pepper. Cover and bring to a boil. Uncover, reduce heat to medium-high and cook, stirring frequently, for 10 minutes. Add broccoli and cook, stirring, until heated through, 2 to 3 minutes. Remove from heat and stir in Parmesan and lemon juice.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 210Total Fat 10.2gSaturated Fat 2.3gCholesterol 6mgSodium 451mgCarbohydrates 23.9gFiber 4.5gSugar 2gProtein 9.3g
