Rotini with Roasted Broccoli & Citrus Herb Butter

Chef Cynthia

Servings

4

Prep Time

15 minutes

Cook Time

40 minutes

Cuisine

Modern American

Category

Entree

Roasted broccoli gets a little char, rotini grabs onto every drop of lemony butter, and the Citrus Herb Blend does the quiet work of tying it all together. Garlic, citrus zest, and Parmesan melt into the pasta water and suddenly dinner feels a lot more intentional. Simple ingredients, big brightness, and just enough roasted flavor to make you go back for another forkful before the plate even cools.

Rotini with Roasted Broccoli & Citrus Herb Butter

Ingredients

  • 1 lb rotini pasta

  • 12 oz broccoli, trimmed into florets (about 1 large bunch)

  • 2 tbsp olive oil

  • 1 tsp kosher salt

  • ½ tsp black pepper

  • 4 tbsp unsalted butter

  • 1 tbsp olive oil

  • 1½ tbsp Spiceology Citrus Herb Blend

  • 2 cloves garlic, thinly sliced

  • 1 each lemon, zested and juiced

  • ¼ cup reserved pasta water

  • ¼ cup grated Parmesan cheese

  • Pinch red pepper flakes (optional)

  • Extra grated Parmesan

  • Toasted breadcrumbs (optional, for texture)

Directions

  1. Preheat oven to 425°F.

  2. Toss together:

  3. 12 oz broccoli florets

  4. 2 tbsp olive oil

  5. 1 tsp kosher salt

  6. ½ tsp black pepper

  7. Spread on a sheet pan and roast for 12–15 minutes until tender with lightly charred edges.

  8. Let cool slightly, then roughly chop into bite-size pieces.

  9. Bring a large pot of well-salted water to a boil.

  10. Cook 1 lb rotini until al dente, according to package directions.

  11. Before draining, reserve ½ cup pasta water. Drain pasta and set aside.

  12. In a large sauté pan over medium heat, melt:

  13. 4 tbsp butter

  14. 1 tbsp olive oil

  15. Add thinly sliced garlic and cook gently until fragrant, about 30 seconds. Do not brown.

  16. Stir in:

  17. 1½ tbsp Citrus Herb Blend

  18. lemon zest

  19. Let the seasoning bloom in the butter for about 20 seconds.

  20. Add ¼ cup reserved pasta water and swirl the pan to create a light emulsified sauce.

  21. Add the drained rotini and roasted broccoli to the pan.

  22. Toss to coat evenly. Stir in:

  23. lemon juice

  24. ¼ cup grated Parmesan

  25. If needed, add a splash more pasta water to loosen the sauce and create a glossy finish.

  26. Plate the pasta and finish with: extra Parmesan

  27. toasted breadcrumbs for crunch (optional)

  28. Serve immediately while the butter sauce is silky and aromatic.
Recipe Products
Blend

Citrus Herb Blend

Key Ingredients

Honey Granules, Thyme, Orange Peel, White Vinegar Powder, Lemon Peel Powder