22 March 2011

Lemony Penne & Broccoli

Tonight I made a new recipe!  It was from my Family Circle Magazine March 2011.  It was quick, it was easy, and it is healthy and delicious!  I was so surprised that both my kids ate EVERYTHING!  It's also a meatless dish which is good to have a few of during the week.  But since there are cannellini beans there is still a good source of protein!  And, O, the flavor!  Fresh basil leaves, Garlic, and red pepper flakes and lemon juice!!!!!! Yum!  Hope you will enjoy it as much as we did.

Lemony Penne & Broccoli


8 ounces whole wheat penne
4 tbsp olive oil
6 cloves garlic, sliced
1 lb broccoli florets
1 can (19 ounces) cannellini beans, drained and rinsed
Juice and zest of 1 lemon
1/4 tsp salt
1/4 tsp red pepper flakes
1/2 cup fresh basil leaves
1/4 cup grated Parmesan cheese (yea, we used more!)


1. Cook penne pasta according to package (10-12 min) Drain and RESERVE 1 CUP of cooking liquid.  Transfer pasta to large serving bowl.
2. While pasta is cooking, heat 2 tbsp of oil in pan, over med high heat.  Add garlic and cook for 1-2 minutes.  Add broccoli and 1/3 cup water to pan and cook, covered, stirring occasionally, for 5 min.
3. Stir in beans and add lemon juice, zest, salt, and red pepper.  Add pasta to the pan/skillet.  Stir in remaining 2 tbsp oil and the reserved water to create a sauce.  Tear in the basil leaves.  Serve with cheese on top.


Tomorrow's post is the last chapter of Building Better Relationships Ch. 8

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