4 points This Rotini Broccoli with Creamy sauce is four points per serving! recipe makes six cups! Frozen broccoli shines when quickly boiled to keep crunch and color. Blend the florets with oil, lemon zest and juice, garlic, and a little pasta cooking water for a (creamless!) creamy sauce. Properly salted cooking water makes all the difference when it comes to pasta and vegetables. The water should taste like the sea.
Ingredients
- Kosher salt
- ¾ tsp plus more for salting the water
- Frozen chopped broccoli
- 6 cup s, florets
- Muellers reduced carb
- 8 oz rotini variety
- Garlic
- 1 clove s, coarsely chopped
- Olive oil
- 1 Tbsp
- Lemon zest
- 1 tsp
- Fresh lemon juice
- 1 Tbsp
- Black pepper
- ½ tsp
- Grated Parmesan cheese
- ⅓ cup s, divided
- Lemon
- ½ item s, large, cut into wedges (optional)
Instructions
- Bring a large pot of salted water to a boil. Cook the broccoli for 3 minutes. Using a slotted spoon, remove the broccoli from the water and set aside. Add the pasta to the boiling water; cook, stirring occasionally, until al dente, 8 to 9 minutes. Reserve ½ cup of the cooking water. Drain the pasta.
- In a blender, blend the garlic, oil, lemon zest and juice, salt, black pepper, 2 tbsp cheese, 2½ cups of the broccoli, and ½ cup reserved pasta cooking water on high until the sauce is creamy and smooth, about 1 minute.
- Return the pasta and remaining broccoli to the pot. Add the sauce and toss gently to coat. Sprinkle with the remaining cheese. Serve with the lemon wedges (if using).
- Serving size: 1 cups