Pasta with broccoli in a lemon garlic sauce. A light, summery pasta dish.
Prep Time:15 mins
Cook Time:10 mins
Total Time:25 minutes
2 cups of dried pasta – I used fusilli
3 cups of broccoli florets – cut into small pieces that match the pasta size
1 veggie bouillon cube
2 tbs olive oil
2 cloves of garlic – peeled and put through a press.
Red pepper flakes – to taste
8 twists of black pepper
½ lemon – juiced
8 kalamata olives – minced
1 handful of walnuts
½ cup parmesan cheese
2 tbs parsley – minced
Place a large pot on the stove and bring to a boil.
While water is coming to a boil, prep all your ingredients so they are ready to use.
Once water is boiling, add pasta and veggie bouillon cube. My pasta took a total of 7 minutes to cook. So I let the pasta cook for 2 minutes and then added the broccoli to the same pot. The broccoli only needs a total of 5 minutes to cook.
While pasta and broccoli are cooking, add 2 tbs olive oil to a small saucepan and turn the heat on to medium high. After 30 seconds, add minced garlic, red pepper to taste and 8 twists of black pepper. Cook for 30 seconds, stirring or swirling constantly so garlic doesn’t burn. Add 1 small ladle of pasta water to olive oil and garlic mixture in the saucepan and cook over medium high heat until reduced by half – about 1 minute. Remove from heat and stir in lemon juice. Set aside.
Drain pasta and broccoli. Add back in to the pot you were using or to a separate bowl. Add half the parmesan cheese and stir. Add minced olives, walnuts, lemon garlic sauce and remaining parmesan cheese and stir to combine.