Pasta with Broccoli Spinach Butter
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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