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One-Pot Lemon-Broccoli Pasta with Parmesan
Ingredients
  • 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
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