The original recipe did not call for cherry tomatoes, but they make a great addition (if you can manage not to eat them all beforehand…). This dish takes about 20 minutes to make and serves about six people, which makes it a great weeknight meal.
- 1 bundle of broccoli florets, chopped into 1-inch pieces
- 1 pound of penne pasta
- 3-4 cups of spinach
- 4 tablespoons of butter
- 1 large lemon, zested and juiced
- 2 cloves of garlic, crushed and minced
- 1/4 to 1/2 teaspoon crushed red pepper flakes
- 1 cup fresh Parmesan
- Olive oil, for garnish
- Salt and pepper to taste
- In a large pot, bring about 3 quarts of salted water to a boil.
- Once boiling, add penne pasta and boil on high for four minutes. Then add the broccoli florets, cover, and cook for three minutes.
- After three minutes, turn off heat and drain pasta in a colander. Return pasta to the pot and stir in spinach.
- Sprinkle lemon zest over pasta. Let sit for a couple of minutes to allow spinach to wilt.
- Meanwhile, in a small skillet melt the 4 tablespoons of butter over medium heat.
- Add the minced garlic and crushed red pepper flakes and sauté for about 1 minute or until fragrant.
- Turn off heat and add 2-3 tablespoons fresh lemon juice. Add the lemon butter to the pasta and stir.
- Stir in 1-cup fresh Parmesan cheese. Drizzle olive oil over the pasta and season with salt and pepper to taste.
- Garnish with more cheese, fresh lemon wedges.