Broccoli-Parmesan Pasta
Ingredients:
Broccoli-Parmesan Pasta
1 cup broccoli florets (1 head)
4 handfuls of dry rotini pasta
2 tbsp unsalted butter
2 tbsp extra virgin olive oil
1 tbsp minced garlic (I use the ready-minced-garlic-in-a-jar for this)
1 tbsp freshly squeezed lemon juice
1/2 tsp freshly ground black pepper
Kosher salt
1 cup freshly grated Parmesan
Preparation:
Steam the broccoli for 10 minutes – or until just tender (don’t overcook).
Place in a large bowl and set aside.
Meanwhile, in another very large pot, boil a large amount of water, salt well, then
add pasta and cook until tender (about 10 minutes).
Drain and add to the broccoli in the large bowl.
In a small sauté pan, heat the butter and oil over medium-low heat until butter is
melted.
Add minced garlic and cook for 2-3 minutes, letting the butter brown, but not
burn.
Remove from the heat and add the lemon juice.
Pour this over the broccoli and pasta, sprinkle with salt and pepper.
Add grated parmesan and toss well.
It’s very important to use a large amount of water and salt the water well when
you cook pasta.
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