1 1/2 – 2 lb. fresh broccoli (substitute with frozen)
3-4 cups spinach
1 large lemon, zested and juiced
2 cloves garlic
1 cup Parmesan cheese
1 lb. of pasta (I use rotini)
1/4 – 1/2 tsp. crushed red pepper
salt & pepper to taste
3 tbl. olive oil (I use 1 tbl butter & 2 tbl oil)</span
This is one of my favorite brands of red pepper spice.
You need a VERY small amount to see some spice.
It is a little tough to find, but I got mine at a Vietnamese grocery store.
If you cannot access an Asian grocer, I suggest this product from Marmara.
It is available on Amazon Prime, imported from Turkey and properly packaged,
allowing it to retain its spicy flavor and its moisture.
This is definitely a close runner up to the Maesri pictured before this.
Click the image to purchase.
Use a skillet or pot to bring 3 qts. of water to a boil.
I like to use my Le Creuset French Oven and I usually add salt
when I notice it is close to boiling.
While that is heating, trim and cut the broccoli florets into equal sizes.
I ended up cutting some of mine in half vertically.
Add the pasta and boil for 4 minutes.
Keep the burner on high and add the broccoli, cover for 3 minutes.
Once the 3 minutes is up, strain the water.
Return pasta and broccoli and pasta back to the skillet/pot,
put on medium-high heat and stir in the spinach.
In a small skillet, heat the oil/butter on medium heat.
Once hot and ready to go, add garlic and crushed red pepper, saute 30 seconds-1 minute.
Turn off heat and add lemon juice.
Transfer sauce from small skillet into pasta mixture and stir.
Remove from heat and immediately stir in
Parmesan cheese so that you can get it nice and melted.
Season with salt and pepper.
Garnish with more lemon juice and cheese how you see fit.
Here is my finished product! I used tri-color rotini for some extra color.
I was highly impressed at my creation and will be adding it as a summer installment to my diet!
Recipe adapted from rush-slowly blog!