Monday, January 08, 2007

Rockin' Broccoli Rotini

Here's a great winter pasta recipe that's full of vitamin C and garlicky goodness!

1 pound whole wheat rotini pasta
2 teaspoons sea salt
2 tablespoons extra-virgin olive oil
7 medium garlic cloves, minced
juice and zest of one lemon
½ teaspoon ground black pepper
4 cups broccoli florets
½ cup pitted and quartered kalamata olives
½ chopped fresh flat leaf parsley
4 oz. low-fat feta cheese (optional)

1. Bring a large stockpot of water to boil. Add pasta, 1 teaspoon salt. Stir to separate and cook until al dente according to package directions.

2. While pasta is cooking, combine 1 tablespoon oil, garlic, lemon zest,1 teaspoon salt and pepper in a small nonstick skillet. Cook overmedium-high heat for 2 minutes.

3. In the final minutes of cooking the pasta, toss in broccoli, return to boil and drain. Return to stockpot.

4. Add garlic mixture to pasta. Toss to coat. Stir in olives, parsley, lemon juice and zest, and feta; salt to taste.

5. Serve immediately.

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