Recipe Instructions:
Ingredients
Kosher salt¾ tsp, plus more for salting the water
Frozen chopped broccoli 6 cup(s), florets
Uncooked yellow lentil pasta 8¾ oz, rotini variety
Garlic 1 large clove(s), coarsely chopped
Olive oil 1½ Tbsp
Lemon zest 1 tsp Fresh lemon juice
1 Tbsp Black pepper
½ tsp Grated Parmesan cheese⅓ cup(s), divided
Lemon(s) ½ medium, cut into wedges (optional)
Instructions
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.
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.
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).
Serving size: 1½ cups
