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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