Frozen broccoli shines when quickly boiled to keep crunch and color. Blend the florets with oil, lemon zest and juice, garlic, and a little pasta cooking water for a (creamless!) creamy sauce. Properly salted cooking water makes all the difference when it comes to pasta and vegetables. The water should taste like the sea.
Ingredients
¾ tsp kosher salt, plus more for salting the water
6 cups frozen chopped broccoli , florets
8¾ oz uncooked yellow lentil pasta, rotini variety
1 large garlic clove, coarsely chopped
1½ tbsp olive oil
1 tsp lemon zest
1 tbsp fresh lemon juice
½ tsp black pepper
⅓ cup grated Parmesan cheese, divided
½ medium lemon, 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 lemon wedges (if using).
