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

Pasta

Lunch

Ingredients

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

directions

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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Lemony Whole Wheat Pasta Spirals with Broccoli and Parmesan

Ingredients

directions