About This Recipe:
Ever since watching “What The Health” on Netflix last week, I have been really trying to experiment with more vegan recipes. I love pasta, but regular tomato sauce can get pretty boring, so I decided to make a light and zesty pasta salad. The combination of the shallots, garlic, and lemon juice give tons of flavor to boiled broccoli, and I also like adding sliced almonds on top for a bit of a crunch. This is a great recipe for weekday lunch and can be eaten warm, at room temperature, or cold!
Enjoy!
Ingredients (6 servings)
-1 lb fusilli pasta
-1 large head of broccoli, cut into florets
-4 small shallots, diced
-6 garlic cloves, minced
-2 lemons, juiced
-1 tsp crushed red pepper flakes
-1/4 cup sliced almonds
-Olive oil
-Salt and pepper
Instructions (25 minutes)
1. In a large pot, bring water to a boil and cook the pasta until it is almost al dente. Reserve 1 cup of the pasta water and set aside.
2. Add in the broccoli florets and cook for 2 minutes with the pasta. Drain well.
3. Pour 1/2 cup of olive oil into a pan. Sauté the shallots and garlic for 5 minutes, and season with salt and pepper.
4. Add in the lemon juice and crushed red pepper flakes, and reduce for a few minutes.
5. Toss the fusilli and broccoli with the sauce, and season with more salt and pepper.
The Corporate Cookbook 