Get the Recipe: Lemony Broccolini Pasta
Ingredients
- 2 ½ cups rotini pasta, or fusilli pasta
- 8 ounces broccolini, or baby broccoli (cut into bit size pieces)
- 1 medium zucchini, sliced
- 1 small yellow onion, sliced
- 1 tablespoon capers
- 2 tablespoons sun-dried tomatoes in oil, roughly chopped
- 1 clove garlic, minced
- ¼ teaspoon dried Italian herbs
- 1 pinch red chili flakes, optional
- 1 small lemon, zest and put the zest to the side, then halve the lemon and the juice will be squeezed into dish
- garlic salt, to taste (I used garlic salt, but feel free to use sea salt, if you'd rather)
- ground black pepper, to taste
Optional Topping:
- A couple drizzles of good olive oil
- parmesan cheese
Equipment
- Large Pot
- Large Skillet
Instructions
- In a large pot, cook pasta according to instructions, drain and set to the side.
- In a large skillet, over medium-low heat, drizzle with a little olive oil, and sauté the zucchini, onions, and broccolini for about 8 minutes or until the vegetables are cooked to your doneness. Transfer that mixture to a medium bowl temporarily.
- Using the same skillet, drizzle with just a little more olive oil. Add in the capers and sundried tomatoes and sauté for a few minutes, then add in the garlic, dried herbs, and a pinch of red chili flakes into the skillet.
- Pour your cooked pasta and vegetables into the skillet along with the lemon zest and a good squeeze of lemon juice and lightly stir. If your pan is not big enough, you may want to do this in a big bowl. Season with a little garlic salt and pepper and taste.
- Serve with a little drizzle of olive oil and parmesan cheese (or a little nutritional yeast), if desired.
Calories: 203kcal, Carbohydrates: 40g, Protein: 8g, Fat: 2g, Saturated Fat: 0.3g, Polyunsaturated Fat: 0.5g, Monounsaturated Fat: 1g, Sodium: 100mg, Potassium: 396mg, Fiber: 4g, Sugar: 5g, Vitamin A: 1212IU, Vitamin C: 84mg, Calcium: 74mg, Iron: 2mg