One-Pot Lemon-Broccoli Pasta with Parmesan | Anti Inflammatory | Umami

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