One-Pot Lemon-Broccoli Pasta with Parmesan

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

Directions

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. Uncover, reduce heat to medium-high and cook, stirring frequently, for 10 minutes. Add broccoli and cook, stirring, until heated through, 2 to 3 minutes. Remove from heat and stir in Parmesan and lemon juice.

Nutrition

• Calories: 210 kcal
• Total Fat: 10 g
• Saturated Fat: 2 g
• Unsaturated Fat: 0 g
• Cholesterol: 6 mg
• Sodium: 451 mg
• Total Carbohydrate: 24 g
• Dietary Fiber: 5 g
• Total Sugars: 2 g
• Protein: 9 g