I’m all about simple, quick meals that don’t require much clean up! How about you? One-pan, one-pot… I love them all!
Typically if I make pasta (gluten free, of course!) I always make a veggie dish on the side. We don’t eat pasta often, so I save it for really busy days when I know I’ll be tired or won’t have time to spend cooking.
Since pasta is my go-to quick meal, I thought why not save even more time and cook my veggie with the pasta! You guys, it was such a hit! This is now my favorite quick meal!
- 12 oz uncooked gluten free pasta
- 4 cups fresh broccoli florets, stems cut off
- 3 garlic cloves, minced
- 5 Tbsp olive oil, divided
- 1/2 cup fresh parsley
- 1/2 cup fresh basil
- Juice of 1 lemon
- Zest of 1/2 lemon
- Salt and pepper, to taste
Bring a large pot of salted water to a boil.
When water boils, add pasta, broccoli and 1 Tbsp olive oil. Cook according to pasta instructions for al dente (don’t overcook!).
Drain pasta and broccoli, reserving 1/2 cup of the pasta water.
In a mini food processor, add parsley and basil, pulse until chopped (not puréed).
In a small bowl, mix 3 Tbsp olive oil, lemon juice, lemon zest and chopped herbs.
Return pot to stove over medium heat and add 1 Tbsp of olive oil. Add garlic and cook until golden.
Reduce heat to low and add pasta and broccoli back to pot. Mix in your oil/lemon/herb mixture.
Mix everything well and smash any large pieces of broccoli to break them up.
Add salt and pepper to taste.
I use Barilla Gluten Free Penne