Diet pasta with broccoli

Ingredients:

• 8 cups broccoli florets (4 heads)
• 220 g of farfalle pasta (bow ties)
• 2 tablespoons unsalted butter
• 2 tbsp. l. olive oil
• 1 teaspoon crushed garlic
• Zest of 1 lemon
• 0.5 tsp ground black pepper
• 1 tbsp. freshly squeezed lemon juice
• 1/4 cup toasted pine nuts
• Freshly grated Parmesan (optional)

Preparation:

1. In a large pot of boiling salted water, cook the broccoli for 3 minutes. Remove the broccoli from the water with a slotted spoon into a large bowl and set aside.
2. Cook the farfalle pasta in the same water according to package directions, about 12 minutes. Drain thoroughly and add the pasta to the broccoli.
3. Meanwhile, in a small skillet over medium heat, heat the butter and olive oil and sauté the garlic and lemon zest for 1 minute. Turn off the heat, add 2 teaspoons of salt, season with pepper, and drizzle with lemon juice. Pour the dressing over the broccoli and pasta. Mix well. Season with salt to taste, sprinkle with pine nuts and cheese, if using, and serve.
4. To toast pine nuts, place them in a dry frying pan and toast over medium heat, stirring frequently, until golden brown, about 5 minutes.