This is a filling dish with great flavors to satisfy everyone; perfect to make when you’re short on time too. You can substitute the Parmesan cheese with your favorite dairy free cheese. If you have family members who are not vegetarian, just separate the pasta dish and add chicken, etc., to their portion. Easy-breezy!
Ingredient Checklist
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
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.