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Ingredients

1 ½ cups chopped fresh broccoli 1 (16 ounce) package uncooked rotini pasta ½ cup olive oil 4 cloves garlic, chopped 1 pinch crushed red pepper flakes 1 cup chicken broth ½ cup lemon juice salt and ground black pepper to taste ¼ cup freshly grated Parmesan cheese

Nutrition Info

470.5 calories carbohydrate: 60.7 g cholesterol: 2.9 mg fat: 20.2 g fiber: 3.2 g protein: 12 g saturatedFat: 3.3 g servingSize: - sodium: 63.7 mg sugar: 3 g transFat: : - unsaturatedFat: : -

Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Stir in the broccoli, and cook, uncovered, for 3 minutes. Remove the broccoli with a slotted spoon, set aside. Stir the rotini into the same pot, and return to a boil. Cook uncovered, stirring occasionally, until the pasta is cooked through, but still firm to the bite, about 8 minutes. Drain.
Heat olive oil in a skillet over medium heat, cook and stir the garlic and crushed red pepper for 1 minute. Stir in the broccoli, chicken broth, lemon juice, salt, and black pepper. Bring to a boil, reduce the heat to medium-low and simmer until the broccoli is tender, about 5 minutes. Stir in the drained pasta, cook over low heat for 1 minute. Stir in the Parmesan cheese.

9 cups

This recipe combines fresh broccoli with the delicious and complementary flavors of lemon and garlic. Plus, it's fast and easy.