Rotini with Broccoli

Rotini with Broccoli
  • 1 1/2 cups chopped fresh broccoli
  • 1 (16 ounce) package uncooked rotini pasta
  • 1/2 cup olive oil
  • 4 cloves garlic, chopped
  • 1 pinch crushed red pepper flakes
  • 1 cup chicken broth
  • 1/2 cup lemon juice
  • salt and ground black pepper to taste
  • 1/4 cup freshly grated Parmesan cheese


  1. Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Stir in the broccoli, and cook, uncovered, for 3 minutes. Remove the broccoli with a slotted spoon; set aside. Stir the rotini into the same pot, and return to a boil. Cook uncovered, stirring occasionally, until the pasta is cooked through, but still firm to the bite, about 8 minutes. Drain.
  2. Heat olive oil in a skillet over medium heat; cook and stir the garlic and crushed red pepper for 1 minute. Stir in the broccoli, chicken broth, lemon juice, salt, and black pepper. Bring to a boil; reduce the heat to medium-low and simmer until the broccoli is tender, about 5 minutes. Stir in the drained pasta; cook over low heat for 1 minute. Stir in the Parmesan cheese.

04/03/2018
Rotini with Broccoli, recipe PT15M PT1H 5 455 calories

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