20-Minute Veggie Pasta
INGREDIENTS
Kosher salt
Pasta (I like to do a combination of a pasta higher in protein like Tolerant Foods lentil or chickpea pasta and then either a brown rice/cassava pasta from Jovial Foods or regular pasta)
Olive oil
Handful of parsley and/or basil, chopped
1 large clove of garlic, finely chopped
Red chili flakes
Broccoli florets
Frozen peas
Lemon zest
Lemon juice
Sea salt
Pepper
Parmesan cheese (I mixed it with more chopped parsley and lemon zest)
METHOD
If you want to elevate your parmesan cheese, combine grated parmesan with lemon zest and finely chopped parsley. Massage lemon zest and parsley into the cheese with your hands. Set to the side.
Bring a pot of water to a boil and season with kosher salt. Add in your pasta and stir. Cook according to package instructions (I like it to be al-dente). Once the pasta is almost ready, you’ll add in the broccoli and peas.
While the pasta cooks, heat up some olive oil in a skillet. On low-medium heat, cook the garlic in the oil. Be sure to stir often so the garlic doesn’t burn. Then, add in the parsley and chili flakes. Stir and turn off the heat.
Reserve ~1/4 cup of the pasta water in a bowl. Then, check to see if the pasta is almost done. If it is, throw in your broccoli florets and peas. Cook for 2-3 minutes depending on how cooked you like your broccoli.
Drain the pasta and veggies and then pour it into the pan.
Turn the heat up and add in a splash of the pasta water, a squeeze of lemon, and season with lemon zest, sea salt, and pepper. Toss everything together and taste and adjust for seasoning.
Top with more parsley and parmesan cheese. Enjoy!
