Lemon Broccoli Pasta

Servings:Makes 8 servingsServing Size:1 1/2 cupsRecipe Cost:$8.56Cost per Serving:$1.07

Ingredients:
- 1 box (16 ounces) whole-wheat pasta (rotini, spaghetti, bowtie, elbow macaroni)
- 1 package (12 to 14 ounces) frozen broccoli
- Zest of one lemon
- Juice of one lemon (about 2 tablespoons of lemon juice)
- 2 tablespoons olive oil
- 2 1/2 teaspoons garlic powder or 1 clove of garlic, minced
- 2 cups spinach
- 1 cup grated parmesan cheese
- 1 cup reserved pasta water
Directions:
- Wash hands with warm water and soap, scrubbing for at least 20 seconds.
- Boil water and prepare pasta according to package directions. Be sure to save 1 cup of pasta water for later use.
- While the pasta cooks, microwave broccoli for about 5 minutes, or until thawed.
- In a large saucepan over medium heat, add oil and sauté broccoli for 3-5 minutes.
- Add cooked pasta to the saucepan with the broccoli. Add lemon zest, lemon juice, garlic, spinach, and reserved pasta water. Use tongs or a spoon to evenly combine everything. Cook until spinach is wilted, about 5 minutes.
- Sprinkle over parmesan cheese and stir to combine. Reduce heat to low and cook for an additional 3 to 5 minutes or until it reaches desired texture.
- Serve.
- Refrigerate leftovers within 2 hours.
Source: Jeannie Noble, RD, Extension Specialist for Nutrition; and Jen Robinson, NEP Area Nutrition Agent, University of Kentucky Cooperative Extension Service
Nutrition facts per serving: 320 calories; 9g total fat; 2.5g saturated fat; 0g trans fat; 10mg cholesterol; 200mg sodium; 51g total carbohydrate; 7g dietary fiber; 2g total sugars; 0g added sugars; 13g protein; 0% Daily Value of vitamin D; 10% Daily Value of calcium; 15% Daily Value of iron; 4% Daily Value of potassium