Lemon Broccoli Rotini

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  • Makes 12 cups

Enjoy the classic combination of broccoli, lemon, and tarragon in this creamy pasta dish. For the best presentation, use the same half of the lemon for the zest and juice, reserving the other half to cut into wedges for serving.

Ingredients

  • 3 cups sliced cremini mushrooms (8 oz.)
  • 1 medium onion, chopped (1 cup)
  • 4 cloves garlic, minced
  • 4 cups dried whole wheat rotini pasta (12 oz.)
  • 2 cups low-sodium vegetable broth
  • 2 cups unsweetened, unflavored plant-based milk
  • 1 lemon
  • 1 16-oz. package frozen broccoli florets (or 6 cups fresh)
  • ½ cup chopped roasted red bell peppers
  • 1 teaspoon chopped fresh tarragon
  • Sea salt and freshly ground black pepper, to taste

Instructions

  1. In a large saucepan cook mushrooms, onion, and garlic over medium 2 to 3 minutes, stirring occasionally and adding water, 1 to 2 Tbsp. at a time, as needed to prevent sticking. Stir in rotini, vegetable broth, and milk. Bring to boiling; reduce heat. Cover and simmer 5 to 7 minutes or until pasta is nearly tender.
  2. Remove 1 tsp. zest from lemon and stir into saucepan with pasta. Stir in broccoli, red peppers, and tarragon. Cook about 5 minutes or until broccoli and pasta are tender. Stir in 1 Tbsp. of juice from lemon. Season with salt and black pepper. If desired, sprinkle with additional lemon zest and serve with lemon wedges.

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about the author

Nancy Macklin

Nancy Macklin has a bachelor of science in dietetics from Iowa State University and a master of science in health services administration from the University of Saint Francis. Nancy worked as a hospital-based clinical dietitian, providing counseling for diabetes, heart disease, and weight loss and as a food service director in health care dining sites. She now serves as a test kitchen dietitian, developing 500+ recipes per year. She is a member of the Academy for Nutrition and Dietetics and International Association of Culinary Professionals.

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