Creamy Broccoli Rotini Creamy Broccoli Rotini

Creamy Broccoli Rotini Author: Jennifer Bartoli and The Canadian Living Test Kitchen Credits: Jodi Pudge Source: Canadian Living Magazine: September 2016

  • Prep time 15 minutes
  • Total time 20 minutes
  • Portion size 4 servings

Ingredients

  • 1 head (about 325 g) broccoli
  • 1 lemon
  • 340 g rotini
  • 3 cloves garlic , sliced
  • 3/4 cups mascarpone cheese

Method

Cut stem from broccoli head; cut head into florets. Trim bottom end of stem; peel outer layer. Thinly slice stem. Set aside.

Finely grate lemon zest to make 1 tsp; juice lemon to make 2 tsp. Set aside.

In saucepan of boiling salted water, cook pasta according to package instructions, adding broccoli during last 2 minutes of cooking. Reserving 1 cup of the cooking liquid, drain.

In nonstick skillet, heat 1 tbsp olive oil over medium heat; cook garlic, stirring, until fragrant, about 1 minute. Add mascarpone; cook, stirring occasionally, until melted. Stir in pasta mixture, lemon zest and 1/4 tsp each salt and pepper, tossing and adding enough of reserved cooking liquid to coat. Stir in lemon juice.

Tip from The Test Kitchen: Stir any leftover mascarpone with a little honey and serve with fresh fruit for a speedy dessert.

Nutritional facts Per serving: about

  • Fibre 5 g
  • Sodium 761 mg
  • Sugars 3 g
  • Protein 19 g
  • Calories 553
  • Total fat 21 g
  • Potassium 343 mg
  • Cholesterol 39 mg
  • Saturated fat 11 g
  • Total carbohydrate 71 g

%RDI

  • Iron 24
  • Fibre 0.0
  • Folate 127
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 14
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 21
  • Vitamin C 92
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Creamy Broccoli Rotini

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