Rotini with Creamy Broccoli Sauce

3–8 Prep 15 min Cook 15 min Serves 4

Frozen broccoli shines when quickly boiled to keep crunch and color. Blend the florets with oil, lemon zest and juice, garlic, and a little pasta cooking water for a (creamless!) creamy sauce.

Scan to get your exact PersonalPoints™ value

6 cups frozen chopped broccoli florets 1 (8.8-oz) box yellow lentil rotini 1 large garlic clove, coarsely chopped 1½ tbsp olive oil 1 tsp finely grated lemon zest and 1 tbsp juice (from ½ lemon), plus ½ lemon cut into wedges (optional) ¾ tsp salt ½ tsp black pepper ⅓ cup grated Parmesan, divided 1. Bring a large pot of salted water to a boil. Cook the broccoli for 3 minutes. Using a slotted spoon, remove the broccoli from the water and set aside. Add the pasta to the boiling water and cook, stirring occasionally, until al dente, 8 to 9 minutes. Reserve ½ cup of the cooking water. Drain the pasta.

2. In a blender, blend the garlic, oil, lemon zest and juice, salt, black pepper, 2 tbsp cheese, 2½ cups of the broccoli, and ½ cup pasta cooking water on high speed until the sauce is creamy and smooth, about 1 minute.

3. Return the pasta and remaining broccoli to the pot. Add the sauce and toss gently to coat. Sprinkle with the remaining cheese. Serve with the lemon wedges (if using).

Per serving (1½ cups) 359 Cal, 9 g Total Fat, 2 g Sat Fat, 568 mg Sod, 51 g Total Carb, 5 g Sugar, 11 g Fib, 26 g Prot.

WW COACH TIP

Properly salted cooking water makes all the difference when it comes to pasta and vegetables. The water should taste like the sea.

—Coach Tess