Rotini with creamy broccoli sauce
8
Points® value
Total Time
30 min
Prep
15 min
Cook
15 min
Serves
4
Difficulty
Easy
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.
Ingredients
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)