Lemony Broccoli Pasta
It's the kind of simple food that makes weekly cooking totally achievable and, dare we say, enjoyable.
Ingredients
- 1/3 cup olive oil
- 2 tablespoons of lemon juice
- 1 teaspoon of lemon zest
- 4 garlic cloves, minced
- Black pepper to taste
- 1/4 cup nutritional yeast flakes (optional)
- 1/4 cup chopped fresh parsley or basil
- 4 cups of broccoli florets (1 large or 2 small crowns)
- 10 ounces of dried penne pasta
- 1 teaspoon of salt, or to taste
- 1/2 teaspoon red pepper flakes, or to taste
Instructions
First, bring a large pot of salted water to a boil.
Then, add the pasta and cook according to package directions, setting the timer so your pasta cooks al dente.
When the pasta has 30 seconds of cooking time remaining, stir in the broccoli.
Cook the pasta and broccoli until the timer goes off (the broccoli should have turned bright green - if not, leave it a few more seconds), then drain them together in a colander. Rinse briefly with cold water.
Coat the bottom of a large skillet with olive oil and place over medium heat.
When the oil is hot, add the garlic and sauté until very fragrant, about 1 minute.
Stir in the pasta and broccoli. Toss to coat with olive oil and cook, 1 to 2 minutes, until heated through.
Remove the pan from the heat and stir in the lemon juice, nutritional yeast, lemon zest, salt, red pepper flakes and pepper. Test the taste and adjust the seasonings to your liking.
Sprinkle with parsley or basil.
Divide among plates and serve.
Happy Cooking Time.
