Lemon Garlic Rotini with Fresh Broccoli

Instructions

1. 1

   Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Add the chopped broccoli and cook uncovered for 3 minutes until bright green and slightly tender. Using a slotted spoon, remove the broccoli and set aside. Keep the water boiling for the pasta.

2. 2

   Add the rotini pasta to the same boiling water and return to a boil. Cook uncovered, stirring occasionally, until the pasta is al dente (firm to the bite), about 8 minutes. Drain the pasta and set aside.
3. 3

   Heat olive oil in a large skillet over medium heat. Add the chopped garlic and crushed red pepper flakes, cooking and stirring for 1 minute until fragrant but not browned.

4. 4

   Add the blanched broccoli, chicken broth, lemon juice, salt, and black pepper to the skillet. Bring the mixture to a boil, then reduce heat to medium-low and simmer for 5 minutes until the broccoli is tender and the liquid has slightly reduced.

5. 5

   Add the drained rotini pasta to the skillet and toss everything together. Cook over low heat for 1 minute to allow the pasta to absorb some of the sauce. Remove from heat and stir in the freshly grated Parmesan cheese until melted and well distributed.