Lemon Broccoli Spinach Skillet

Recipe From: Shae Johnson
I'm always looking for healthy or meatless main dish recipes. I was pleasantly surprised at how flavorful this particular dish was.  It also made plenty of leftovers after we all had seconds. I did add a bit more lemon and lemon zest than it called for, just because I LOVE lemon added to veggies. Also, I do not particularly like broccoli.  But it tasted wonderful in this recipe! When it is roasted or even steamed, it makes such a difference. Lastly, a good microplane zester is indispensable.  I used to just use the one with the smaller holes on my cheese grater until I bought this one from Amazon and found out how much more zest I actually get because it is so sharp and easier to zest with.  

VIA

Ingredients

3 quarts water

1 tablespoon salt

1 and 1/2 to 2 pounds fresh broccoli

1 pound whole wheat rotini pasta

3-4 cups spinach

4 tablespoons butter

1-2 lemons, zested and juiced (I did two for more flavor)

2 cloves garlic, crushed and minced

1/4 or 1/2 teaspoon crushed red pepper (I did in between this amount-- it was perfect)

1 cup fresh Parmesan, plus more to garnish (use the block of cheese, not the can)

olive oil, to garnish 

salt and pepper to taste

fresh lemon wedges, to garnish

Instructions

In a large skillet or pot, bring the salt and water to a boil.

While you wait, prep your broccoli by trimming the stems and cutting the florets into similar sized pieces (I like mine bite-size.)

Add the rotini and boil on high for 4 minutes. Add the broccoli, cover, and set a timer for 3 minutes (Leave the burner on high enough to keep a rolling boil).

When the timer goes off, turn off the heat and drain the pasta using a lid or colander. Return to the pan and stir in the spinach.

Sprinkle with lemon zest. Let it sit for a few minutes so the spinach wilts.

Meanwhile, in a small skillet melt the 4 tablespoons butter over medium heat. 

Add the minced garlic and crushed red pepper and saute for about 1 minute, until fragrant. (Keep an eye on it, as garlic can burn really easily!)

Turn off the heat and add 3 tablespoons fresh lemon juice, or more to taste. Add the lemon butter to the pasta and stir.

Stir in 1 cup fresh parmesan cheese. Add a drizzle of olive oil and season with salt and pepper to taste.

Garnish with more fresh parmesan cheese, fresh lemon wedges, serve immediately and eat hot!