Vegetables and pasta tossed with a zesty lemon dressing.
1 1/2 cups Eat Smart Beneforté broccoli florets
3 teaspoons salt, divided
1/2 pound fusilli pasta
4 tablespoons extra virgin olive oil
1 red bell pepper, seeded and sliced into long, thin strips
1/2 teaspoon garlic powder
Zest of 1 lemon
1/8 teaspoon red pepper flakes
1/2 teaspoon freshly ground black pepper
2 1/2 tablespoons freshly squeezed lemon juice
Freshly grated Parmesan cheese
Cook broccoli for 3 minutes in a large pot of boiling water with 1 teaspoon salt. With slotted spoon, remove broccoli from water and place in large bowl; set aside.
In same water, cook pasta according to package directions, about 10 minutes. Drain well and add to broccoli.
While pasta is cooking, in small sauté pan, heat oil. Add sliced red pepper, garlic and lemon zest, and cook over medium-low heat for 3 minutes. Remove from heat and add remaining salt, red pepper flakes, pepper and lemon juice. Mix and pour this over broccoli and pasta. Toss well.
Season to taste with additional salt and pepper, and sprinkle with Parmesan. Yields 6 to 8 servings.
NOTE: If desired, add some shredded cooked store-bought roasted chicken.
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