Feb 21, 2011



My meatless Monday challenge for my family continues. I think the kids really enjoy eating pb&j every Monday for lunch these days. Tonight for dinner we had lemony penne & broccoli and it was a huge hit. Now it was wonderful now, but I think it'll be perfect for the summer. It was very light and the citrus flavor just made me think of summer.

Lemony Penne and Broccoli
Serves 4
Time 20 minutes

8 ounces whole wheat penne
4 T olive oil
6 cloves garlic sliced
1 pound broccoli florets
1 can cannellini beans drained and rinsed
juice and zest of 1 lemon
1/4 t salt
1/4 t red pepper flakes
1/2 cup fresh basil
1/4 cup grated parmesan cheese

Cook penne. Drain reserving 1/2 cup of cooking liquid.
While the pasta cooks, heat 2 T olive oil in large skillet over med high heat. Add garlic and cook 1-2 minutes. Add broccoli and 1/3 cup water and cook covered for 5 minutes, stirring occasionally.
Stir in beans and heat through. Add lemon juice and zest, salt, red pepper flakes and stir. Add in pasta. Stir in reserved liquid and 2 T olive oil to make a sauce. Tear in basil and serve. Cheese is optional on top.



I forgot the basil so mine went without tonight. And I thought it was perfect without it. And since I had bowtie pasta that's what I used. The whole family liked the pasta and with three little kids, that's a home run!


6 comments:

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  2. This sounds and looks yummy! So have to try it! Thanks for sharing!

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  4. Sounds delicious.....thanks for linking up with us for "Fun in the Sun" today! =)

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  5. Thanks for joining up to Fun in the Sun! That hits something I like and something my husband likes.

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  6. We're growing broccoli and basil in our garden. In about a month or so the broccoli will be ready to harvest. I'm definitely trying your recipe then! Can't wait!

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