Spicy Lemon Pepper Pasta with Broccoli

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May 22, 2010 by jenniebean10

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I found this great recipe on the Vegan Yum•Yum blog, and it just sounded and looked so incredibly delicious.  Super easy and quick to make, and the only ingredients that were somewhat expensive and I didn’t just have in the cupboard were the sundried tomatoes – was able to get a little bitty container for about $2.50 ($12.99/lb) at Sprouts!  Here is the exact recipe and measurements, but what’s great about this is you can just wing it.

Spicy Lemon Pepper Pasta with Broccoli(Taken from VeganYumYum)
serves one

Dried Fettucini, enough for one
2 tsp Olive Oil, to start
1 1/2 Cups Fresh Broccoli Florets
1/4 Cup Sliced Sundried Tomatoes (oil packed – if you just have dried, soak in olive oil while preparing the rest of the dish)
1/2 tsp Hot Red Pepper Flakes
1 tsp Fresh Lemon Juice, or more to taste
1-2 Pinches Kosher Salt, or to taste
Black Pepper, to taste
Lemon Zest, for garnish, optional

While the pasta is cooking in well-salted water, chop the broccoli florets in to small pieces (about the size of a nickel). Slice the sundried tomatoes. When pasta is nearly finished cooking, heat a wok over medium-high heat until it’s quite hot. Add oil and broccoli and toss to coat, adding more oil a little at a time if needed. After 1-2 minutes, add tomatoes and pepper flakes.

Let cook undisturbed for another two minutes, then toss. Repeat this process until broccoli and tomatoes have some color on them, and the broccoli is bright green and becoming tender. Drain pasta very well and add to the wok, adding just enough oil to coat the pasta (if needed). Add lemon juice and salt and taste, adjusting if necessary. Plate and grind fresh black pepper over the top, adding lemon zest if desired. Serve immediately.


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