I tend to have a smaller appetite in the summer time and I am always a fan of pasta. As I was flipping through my Weight Watchers Pantry to Plate cookbook, I found this recipe. It was very tasty, preserved well for leftovers and it was filling. Very easy to make as well!
Here is the recipe that I used.
Pasta with Broccoli, Cauliflower, and Lemon
Points Value: 4
Preparation Time: 5 minutes
Cooking Time: 30 minutes
Level of Difficulty: Easy
Servings: 4
Ingredients:
1 (1-pound) bag frozen broccoli and cauliflower mix
6 oz whole-wheat rotini or fusilli pasta
1 tablespoon olive oil
3 garlic cloves, minced
1/4 teaspoon crushed red pepper
1 tablespoon grated lemon zest
1 tablespoon lemon juice
1/4 teaspoon salt
1/3 cup grated Parmesan cheese
Instructions:
1. Bring a large pot of salted water to a boil. Add the broccoli and cauliflower and cook 4 minutes. Transfer to a bowl with a slotted spoon. Add the pasta to the pot and cook according to package directions. Drain, reserving ¾ cup of the cooking water.
2. Wipe out the pot and place over medium heat. Add the oil, garlic, and crushed red pepper and cook, stirring, until the garlic is golden, 2-3 minutes. Add the broccoli and cauliflower and cook, breaking up the vegetables with the side of a spoon, until hot, about 2 minutes.
3. Add the zest, lemon juice, salt, pasta, and reserved cooking water. Cook, stirring, until the pasta is heated through, about 1 minute. Remove the pot from the heat and stir in the cheese. 1 1/2 cups is one serving.
Print this recipeThe ingredients…
The broccoli & cauliflower boiling…
The broccoli & cauliflower sautéing…
Final product…
Recipe Source:
Weight Watchers From Pantry to Plate
I hope you enjoy this recipe. Happy cooking!
