Lemon Pasta with Spinach and Broccoli

11 Mar

I love this recipe!  It is so light and fresh and makes me think of spring (which can’t come soon enough for me!)  You can use any kind of pasta shape that you prefer.  I used the low carb Dreamfield penne pasta because that’s what I prefer and you really can’t tell a difference between it and regular pasta, so why not go with the healthier version?  Don’t skip the fresh ingredients in this one.  They are well worth the difference it’ll make in the final product.  This recipe is a keeper.

Ingredients:

1 Tablespoon olive oil

2 cloves fresh garlic, minced

2 cups heavy cream (whipping cream)

2 fresh lemons

salt and pepper

1 bunch fresh broccoli

1- 1 1/2 pounds pasta of choice (I used 2 boxes that were 13 oz each)

2 cups fresh baby spinach

1/2 cup grated fresh parmesan (not the powdery stuff in the can)

1 cup cherry tomatoes, halved

Heat the olive oil in a saucepan and add the minced garlic.  Heat for about a minute or two, til tender and fragrant.  Garlic cooks really fast so watch it carefully.

Remove the zest from the 2 lemons with a microplane grater or box grater.  Then slice the lemons in half and juice them.  Save the zest and juice. 

Add the heavy cream to the garlic in the pan. 

Add the lemon juice and zest from the 2 lemons (this may seem like alot, but it’s not), 1/2 teaspoon of salt and 1 teaspoon of pepper.  Bring to a boil and simmer until it thickens slightly.  (at least 10 minutes or so)

Meanwhile, cut the broccoli into florets and remove stems.  Cook in salted water for about 5 minutes only, then drain and rinse under cold water to stop the cooking.  Drain and set aside.

While sauce is simmering, cook the pasta according to package directions in salted water.  When pasta is done, drain and return to a pot large enough to hold the other ingredients.

Once sauce has thickened, and pasta is done cooking and drained it’s time to mix it all together.  To the hot, drained pasta in the pot,  add the fresh spinach, grated parmesan, cherry tomato halves, broccoli, and sauce. 

Stir well to combine.  Serve hot and top with additional parmesan cheese if desired.

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5 Responses to “Lemon Pasta with Spinach and Broccoli”

  1. Sarah March 11, 2011 at 10:30 pm #

    I missed this… please remake when I am home. Thanks,
    Sarah :)

    • Deb March 12, 2011 at 1:40 pm #

      I will. It’s one of my favorites.

  2. whatsaysyou March 17, 2011 at 2:13 am #

    Broccoli plus spinach plus pasta equals yummy dish!

  3. Pasta Princess October 7, 2011 at 10:23 am #

    Oh Yum! This looks really good! Thanks so much for sharing – I copied the recipe and can’t wait to try it.

    • Deb October 7, 2011 at 10:19 pm #

      It’s one of my favorite pasta dishes! Enjoy.

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