Rotini With Broccoli
A quick, easy and delicious one skillet meal is great for busy week day supper.
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
pasta, rotini
16 ounces |
|
| 2 | cups |
broccoli florets
fresh and chopped |
|
| 4 | tablespoons |
olive oil
|
|
| 3 | cloves |
garlic
or as needed, minced |
|
| ⅛ | teaspoon |
red pepper flakes
or to taste |
|
| 1 | cup |
stock
chicken or vegetable |
|
| 2 | tablespoons |
lemon juice
fresh, or to taste |
|
| 4 | tablespoons |
Parmesan cheese
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
pasta, rotini
16 ounces |
|
| 473 | ml |
broccoli florets
fresh and chopped |
|
| 6E+1 | ml |
olive oil
|
|
| 3 | cloves |
garlic
or as needed, minced |
|
| 0.6 | ml |
red pepper flakes
or to taste |
|
| 237 | ml |
stock
chicken or vegetable |
|
| 3E+1 | ml |
lemon juice
fresh, or to taste |
|
| 6E+1 | ml |
Parmesan cheese
|
|
Directions
Bring a large pot of salted water to a boil over high heat.
Add the rotini into the pot.
Cook uncovered, stirring occasionally, until the pasta is cooked through, but still firm to the bite, 7 to 9 minutes. Drain.
Heat the olive oil in a skillet over medium heat until hot.
Add the garlic and red pepper flakes, stirring constantly, and cook until fragrant, about 1 minute.
Stir in the broccoli, chicken broth, lemon juice, salt, and black pepper to taste.
Bring to a boil, reduce the heat to medium-low and simmer until the broccoli is tender, 4 to 6 minutes.
Add the pasta, cook over medium low heat for 1 minute or until heated through.
Stir in the Parmesan cheese and serve warm.
