Pasta with Broccoli-Spinach Butter

Name: Pasta with Broccoli-Spinach Butter
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H15M0.000S
Yield: 4 servings, plus additional broccoli-spinach butter (about 8 tablespoons)
Ingredients: Kosher salt and freshly ground black pepper; 12 ounces pasta; 5 ounces frozen or fresh broccoli florets, thawed if frozen; 4 ounces frozen, chopped spinach, thawed and squeezed completely dry; 1 cup fresh parsley leaves and stems, stems roughly chopped; 1 clove garlic; 1 stick (8 tablespoons) unsalted butter, at room temperature

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Level: Easy

Total: 15 min
Active: 15 min

Yield: 4 servings, plus additional broccoli-spinach butter (about 8 tablespoons)

This recipe makes planning a weeknight dinner easier than ever. Deep green broccoli, spinach and parsley are combined with butter, then stirred into pasta for a simple but flavor-packed meal. The butter can be frozen for up to 2 months, so a quick supper is never far away. Additionally, the pasta can be eaten hot or cold, making it perfect for packing for lunch.

Level: Easy

Total: 15 min
Active: 15 min

Yield: 4 servings, plus additional broccoli-spinach butter (about 8 tablespoons)

Ingredients

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Kosher salt and freshly ground black pepper

12 ounces pasta

5 ounces frozen or fresh broccoli florets, thawed if frozen

4 ounces frozen, chopped spinach, thawed and squeezed completely dry

1 cup fresh parsley leaves and stems, stems roughly chopped

1 clove garlic

1 stick (8 tablespoons) unsalted butter, at room temperature

Directions

Bring a large pot of salted water to a boil. Cook the pasta according to the package directions for al dente. Reserve 1/2 cup of the pasta water, then drain the pasta and set aside. Reserve the pot.
Meanwhile, pulse the broccoli, spinach, parsley leaves and stems, garlic, 1 tablespoon salt and a few grinds of pepper in a food processor, stopping and scraping down the sides of the bowl as needed, until finely chopped. Add the butter and continue to process, stopping and scraping down the sides of the bowl as needed, until well combined.
Melt 4 tablespoons of the broccoli-spinach butter in the reserved pasta pot over medium heat. Add the pasta and stir until combined, thinning it out with the reserved pasta water 1 tablespoon at a time if needed. Divide among plates and season with salt and pepper, if desired.
Tightly wrap the remaining broccoli-spinach butter in plastic wrap or transfer to an airtight container and freeze for up to 2 months.