Pasta With Broccoli Cauliflower And Lemon Recipe
Ingredients
| Cauliflower broccoli | 1 Bag (1kg), frozen | |
| 6 ounces whole-wheat rotini or fusilli pasta | ||
| Olive oil | 1 Tablespoon | |
| Garlic | 3 Clove (5gm), minced | |
| Red pepper | 1/4 Teaspoon, crushed | |
| Lemon zest | 1 Tablespoon, grated | |
| Lemon juice | 1 Tablespoon | |
| Salt | 1/4 Teaspoon | |
| Parmesan cheese | 1/3 Cup (16 tbs), grated | |
Directions
Bring a large pot of salted water to a boil.
Add the broccoli and cauliflower and cook 4 minutes.
Transfer to a bowl with a slotted spoon.
Add the pasta to the pot and cook according to package directions.
Drain, reserving 3/4 cup of the cooking water.
Wipe out the pot and place over medium heat.
Add the oil, garlic and crushed red pepper and cook, stirring, until the garlic is golden, about 2-3 minutes.
Add the broccoli and cauliflower and cook, breaking up the vegetables with the side of a spoon, until hot, about 2 minutes.
Add the zest, lemon juice, salt, pasta, and reserved cooking water.
Cook, stirring, until the pasta is heated through, about 1 minute.
Remove the pot from the heat and stir in the cheese.
Add the broccoli and cauliflower and cook 4 minutes.
Transfer to a bowl with a slotted spoon.
Add the pasta to the pot and cook according to package directions.
Drain, reserving 3/4 cup of the cooking water.
Wipe out the pot and place over medium heat.
Add the oil, garlic and crushed red pepper and cook, stirring, until the garlic is golden, about 2-3 minutes.
Add the broccoli and cauliflower and cook, breaking up the vegetables with the side of a spoon, until hot, about 2 minutes.
Add the zest, lemon juice, salt, pasta, and reserved cooking water.
Cook, stirring, until the pasta is heated through, about 1 minute.
Remove the pot from the heat and stir in the cheese.
Chef
