Lemon Garlic Veggie Pasta

0.5 tsp Pepper, black
0.25 tsp Pepper, red or cayenne
0.25 tbsp Salt
0.5 fruit without seeds Lemons
2.0 cup, chopped Broccoli, fresh
1.0 cloves Garlic
1.5 cup Spinach, fresh
2.0 serving Country Crock, Shedd's Spread Country Crock Plus Calcium & Vitamins (Soft), 1 Tbsp
1.0 tbsp Extra Virgin Olive Oil
8.0 tsp Kraft 100% Grated Parmesan & Romano Cheese
6.0 oz Stater Bros. 100% Whole Grain Rotini

1. In a large pot, bring 3 qt of water to a boil 2. Cut broccoli florets into bite-sized pieces 3. Add Rotini to water and boil for 12 minutes - stir occasionaly 4. Add broccoli to pot, cover, and boil for 4 more minutes - stir occasionally 5. Drain water from pasta and broccoli then return to pot 6. Add spinach to pot and stir all together 7. Sprinkle with lemon zest from all over the outside of your lemon then let sit for a few minutes until the spinach wilts 8. In a small skillet, melt the Country Crock over medium heat - maybe even let it brown 9. Add minced garlic and crushed red pepper then saute for about 1 minute until fragrant 10. Remove skillet from heat and add lemon juice from the entire lemon 11. Add lemon butter mixture to the pasta and coat completely by stirring 12. Stir in Parmesan and Romano cheese 13. Drizzle olive oil and any salt and pepper to taste then sir gently to mix thoroughly 14. Serve immediately for a warm dish or refrigerate later to eat cold or to be reheated Serving Size: Makes 4 servings

Number of Servings: 4.0

Recipe submitted by SparkPeople user PSYCHMASTER.