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Since pasta is my go-to quick meal, I thought why not save even more time and cook my veggie with the pasta!

Ingredients

  • 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

Instructions

  1. Bring a large pot of salted water to a boil.

  2. When water boils, add pasta, broccoli and 1 Tbsp olive oil. Cook according to pasta instructions for al dente (don’t overcook!).

  3. Drain pasta and broccoli, reserving 1/2 cup of the pasta water.

  4. In a mini food processor, add parsley and basil, pulse until chopped (not puréed).

  5. In a small bowl, mix 3 Tbsp olive oil, lemon juice, lemon zest and chopped herbs.

  6. Return pot to stove over medium heat and add 1 Tbsp of olive oil. Add garlic and cook until golden.

  7. Reduce heat to low and add pasta and broccoli back to pot. Mix in your oil/lemon/herb mixture.

  8. Mix everything well and smash any large pieces of broccoli to break them up.

  9. Add salt and pepper to taste.

Recipe Notes

I use Barilla Gluten Free Penne