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Pasta With Broccoli Cauliflower And Lemon Recipe
|Frozen broccoli and cauliflower mix||1 Pound (1 Bag)|
|Whole wheat pasta||6 Ounce (Rotini / Fusilli)|
|Olive oil||1 Tablespoon|
|Garlic||3 Clove (15 gm), minced|
|Crushed red pepper||1⁄4 Teaspoon|
|Grated lemon zest||1 Tablespoon|
|Lemon juice||1 Tablespoon|
|Grated parmesan cheese||1⁄3 Cup (5.33 tbs)|
Serving size: Complete recipe
Calories 1018 Calories from Fat 283
% Daily Value*
Total Fat 33 g50.8%
Saturated Fat 9.3 g46.4%
Trans Fat 0 g
Cholesterol 36.6 mg
Sodium 1257.6 mg52.4%
Total Carbohydrates 155 g51.6%
Dietary Fiber 30.6 g122.5%
Sugars 6.8 g
Protein 49 g97.8%
Vitamin A 164.1% Vitamin C 584.9%
Calcium 78.3% Iron 21.3%
*Based on a 2000 Calorie diet
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.