Broccoli Rotini Casserole

Ingredients

• 8 ounces uncooked rotini (corkscrew pasta)
• 4 cups broccoli florets
• 1 cup (4 ounces) reduced-fat shredded Cheddar cheese
• 1/2 cup reduced-fat sour cream
• 2 tablespoons fresh lemon juice
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/8 teaspoon ground red pepper
• 1 (10-ounce) can condensed reduced-fat, reduced-sodium cream of mushroom soup
• 1 (4-ounce) jar sliced pimiento, drained
• 4 teaspoons grated fresh Parmesan cheese