Lunch / Seasonal - Summer
Pasta with Broccoli Sauce
Tools You'll Need
- Measuring Cups
- Measuring Spoons
- Cutting Board
- Chef’s Knife
- Immersion Blender or Food Processor
- Colander or Mesh Strainer
- 2 Large Pots
- 1 lb. whole wheat or gluten-free pasta of choice
- 2 cups broccoli florets
- ½ cup fresh or frozen peas
- 2 cups spinach
- ½ white onion, diced
- 1 shallot, thinly sliced
- 2 cloves garlic, roughly chopped
- 1 cup basil
- Zest of 1 lemon
- Juice of half a lemon
- ¼ cup parmesan cheese, freshly grated
- 1 tablespoon unsalted butter
- 1 tablespoon olive oil
- ½ cup low sodium vegetable stock
- Kosher salt and freshly ground pepper to taste
- Red pepper flakes, to taste (optional)
Place a dutch oven or large pot over medium-low heat.
Melt butter along with olive oil and add onion, shallots, garlic, a pinch of salt, pepper, and red pepper flakes if using.
Cook until softened but not brown.
Add in broccoli and vegetable stock.
Boil and simmer
Bring to a boil and reduce to simmer.
Cover and simmer
Cover and continue to simmer for 4-6 minutes or until broccoli is tender.
Add additional vegetables
Add the peas, spinach, and basil and cover until spinach wilts down. (approximately 1-2 minutes)
Turn off the heat. Using an immersion blender, or food processor, blend until you get a smooth sauce.
Taste and adjust
If it seems too thick, add a bit of extra vegetable broth to thin it out. Taste and adjust seasoning.
Bring a separate pot of salted water to a boil.
Cook pasta according to your package instructions.
Reserve pasta water
Once pasta is cooked reserve 1 cup of pasta water.
Drain and transfer
Drain pasta into a colander or strainer and immediately transfer pasta into your sauce.
Add cheese, lemon zest, and juice.
Toss to combine. If the sauce still seems too thick add some of the reserved pasta water till it’s a consistency you like.