Lemony Whole Wheat Pasta Spirals with Broccoli and Parmesan

When a plate of spaghetti and meatballs just won’t do for dinner, jazz up a bowl of pasta with the bright zing of lemon and snappy green broccoli. It’s like pasta primavera for a new season.

Casey Barber

Lemony Whole Wheat Pasta Spirals with Broccoli and Parmesan

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    1 tablespoon kosher salt 2 tablespoons olive oil
    1 pound whole wheat fusilli or rotini pasta 1 lemon, zested and juiced
    1 bag (16 ounces) frozen broccoli florets 1/4 cup coarsely grated Parmesan cheese plus more for serving


    Prep: 5 min Total:
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    • 1

      Fill a 6-quart stockpot with water, add the kosher salt, and bring to a boil. Add the pasta, stir, and cook until al dente according to package instructions.

    • 2

      While the pasta cooks, pour the frozen broccoli into a 4-quart saute pan and cook, covered, over medium heat until the broccoli thaws, about 5 minutes. 

    • 3

      Stir the olive oil into the broccoli and cook for 2-3 more minutes until the broccoli is tender.

    • 4

      Drain the cooked pasta and return to the stockpot. Transfer the broccoli to the stockpot, add the lemon zest, lemon juice, and the Parmesan and toss to mix evenly.

    • 5

      Season to taste with extra kosher salt and olive oil before serving, and pass extra Parmesan at the table, if desired.

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