Looking for a lighter spring meal the whole family will love? Try this easy weeknight dish featuring whole-wheat pasta and a flavorful, light sauce.

You can make it even healthier by subbing fresh for frozen broccoli. It’s also delicious with grilled chicken or shrimp.

INGREDIENTS:

• 2 tablespoons extra-virgin olive oil
• 1 medium shallot, minced
• 2 cloves garlic, minced
• 8 ounces whole-wheat rotini or farfalle pasta
• 1 ¾ cups water
• 1 ½ cups low-sodium vegetable broth or chicken broth
• 1 tablespoon lemon zest
• ½ teaspoon salt
• ½ teaspoon ground pepper
• 1 (10 ounce) package frozen broccoli florets, thawed and coarsely chopped
• ⅓ cup grated Parmesan cheese
• 4 teaspoons lemon juice, or more to taste

INSTRUCTIONS:

1. Heat oil in a large saucepan over medium heat. Add shallot and cook, stirring, until starting to soften, about 2 minutes. Add garlic and cook, stirring, until fragrant, about 30 seconds. Add pasta, water, broth, lemon zest, salt and pepper. Cover and bring to a boil.

2. Uncover, reduce heat to medium-high and cook, stirring frequently, for 10 minutes.

3. Add broccoli and cook, stirring, until heated through, 2 to 3 minutes. Remove from heat and stir in Parmesan and lemon juice.

Makes 4 servings.

Nutrition Facts (per serving):
Calories: 210; Carbs: 24g; Protein: 9g; Fat: 10g

Recipe Card for One-Pot Lemon-Broccoli Pasta With Parmesan

Source:
EatingWell