Topped with a garlic and lemon zest, this vegetable pasta dish is full of flavor.
Serving Size: 1 cup
Prep Time: 8 minutes
Cook Time: 10 minutes
1 tsp salt
1/2 lb fusilli pasta
4 tbsp extra virgin olive oil
1/2 tsp garlic powder
1 lemon, zested
1/8 tsp red pepper flakes
1/2 tsp freshly ground black pepper
2 1/2 tbsp freshly squeezed lemon juice
1 red pepper, seeded and sliced into long thin strips
Freshly grated parmesan, optional
Cook Eat Smart broccoli florets for 3 minutes in a large pot of boiling salted water. Remove the broccoli from the water with a slotted spoon. Place in a large bowl and set aside. In the same water, cook the pasta according to package directions, about 10 minutes. Drain well and add to broccoli.
While the pasta is cooking, in a small sauté pan, heat the oil and cook sliced red pepper with the garlic and lemon zest over medium-low heat for 3 minutes. Off the heat, add 2 teaspoons salt, red pepper flakes, pepper and lemon juice; mix and pour over broccoli and pasta. Toss well. Season to taste, sprinkle with cheese (if desired) and serve.
For added protein, shred half of a cooked, store-bought roasted chicken; toss and serve.