One-Pot Lemon-Broccoli Pasta with Parmesan
Ingredients
2 tablespoons extra-virgin olive oil
1 medium shallot, minced
2 cloves garlic, minced
8 ounces whole-wheat rotini or farfalle pasta
1 ¾ cups water
1 ½ cups low-sodium vegetable broth or chicken broth
1 tablespoon lemon zest
½ teaspoon salt
½ teaspoon ground pepper
1 (10 ounce) package frozen broccoli florets, thawed and coarsely chopped
⅓ cup grated Parmesan cheese
4 teaspoons lemon juice, or more to taste
Directions
Heat oil in a large saucepan over medium heat. Add shallot and cook, stirring, until starting to soften, about 2 minutes. Add garlic and cook, stirring, until fragrant, about 30 seconds. Add pasta, water, broth, lemon zest, salt and pepper. Cover and bring to a boil. Uncover, reduce heat to medium-high and cook, stirring frequently, for 10 minutes. Add broccoli and cook, stirring, until heated through, 2 to 3 minutes. Remove from heat and stir in Parmesan and lemon juice.
Nutrition
Per Serving: 210 calories; protein 9.3g; carbohydrates 23.9g; dietary fiber 4.5g; sugars 1.7g; fat 10.2g; saturated fat 2.3g; cholesterol 5.7mg; vitamin a iu 743.5IU; vitamin c 31.1mg; folate 50.9mcg; calcium 99.5mg; iron 1.7mg; magnesium 44.9mg; potassium 257.1mg; sodium 451.2mg.