Creamy Broccoli Lemon Pasta (Edit recipe)

The vibrant color and the ease of this dish is so great! The sauce is made in your high powered blender with broccoli, spinach, which is where that amazing color comes from, along with the other ingredients. The broccoli and pasta also use the same pan of broth (or water) for cooking, so there’s minimal clean up as well. The kiss of lemon and the crunchy pine nuts up on top are the chef's kiss to this dish. Pair with your favorite protein and salad, dinner done!

25 minutes

00 minute

Difficulty:

Easy

Show nutritional information

This is our estimate based on online research.
Calories:	367
Fat:	13 g
Carbohydrates:	47 g
Protein:	20 g
Cholesterol:	10 g
Sodium:	1626 mg
Fiber:	2 g
Sugars:	1 g
Calculated for total recipe.

by Back Porch Paleo

Serves: 6-8

Ingredients

pasta & sauce

12 oz Gluten Free Farfalle Pasta (Jovial), or pasta of choice, I used Jovial g/f caserecce
6 cups Chicken Bone Broth, can sub water here
4 cups Broccoli, florets, all cut to about the same size
2 tsp Sea Salt
1 cup Baby Spinach, tightly packed
.5 cup Parmesan Cheese, can sub dairy/lactose free as needed
.5 cup Organic (lactose free, Good Culture) Cottage Cheese, or your favorite brand
2 Tbsp Avocado Oil
2 whole Garlic, 2-3 cloves, crushed
1 - 2 tsp Sea Salt
1 whole Lemon, zest & juice of 1 large lemon
.5 tsp Black Pepper

garnish, optional

2 Tbsp Pine Nuts, toasted
2 tsp Parmesan Cheese, can sub dairy/lactose free as needed
1 tsp Chili Flakes

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Fill 3qt saucepan with broth (or water) and bring to a slow boil over medium heat. Add broccoli and 2 tsp salt, cook broccoli until it's fork tender and color is still vibrant. Using a slotted spoon or spider strainer, remove broccoli to a high speed blender jug and set aside.
Return the “broccoli water” to a boil and add pasta and cook until desired consistency.
While pasta cooks, add spinach, parmesan cheese, cottage cheese, oil, garlic, salt, lemon zest and juice, as well as the pepper, set aside.
When pasta is done cooking, reserve 1 cup of the liquid and drain the rest. Return cooked pasta to the warm pan.
Add the 1 cup reserved pasta water to the blender jug with the other sauce ingredients and blend until very smooth. Taste and add more lemon juice, salt and pepper as needed. Pour over pasta and stir to coat.
To serve, place pasta in a serving bowl and garnish with pine nuts, pepper flakes and additional parmesan cheese if desired.
Store leftovers in the fridge for up to 4 days, reheating with a bit of water if needed for consistency.