Whole Grain Pasta Salad with Broccoli

Recipe from Lily Moore

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Cooking time: 20 min

Servings 4

Unleash a burst of flavors in every forkful with this delicious pasta dish! The recipe features perfectly cooked broccoli florets and sweet green peas that come together in harmony with al-dente pasta. The finishing touch is a luscious lemon-garlic sauce that brings a zesty and vibrant flavor to the dish.

Fresh basil leaves

to taste
Broccoli

7,1 oz.
Frozen green peas

5,3 oz.
Whole grain pasta

8,1 oz.
Garlic

2 cloves
Lemon

0,5 pc.
Olive oil

2 tbsp.
Butter

2 tbsp.
Grated Parmesan cheese

1,8 oz.

Calories

336 kcal
Protein

16 g
Fat

18 g
Carbohydrates

35 g

Break the broccoli into florets and wash them. Boil them in salted water for 5–7 minutes. Add the green peas to the broccoli 1 minute before the end of the cooking process.
Drain the water and transfer the cooked vegetables to a large bowl. Boil the whole grain pasta according to the package instructions.
Take the zest from half a lemon and squeeze out its juice. In a frying pan, heat the olive oil and butter. Fry the minced garlic for 1 minute. Then add the lemon zest and juice, heat for another minute.
Combine the pasta with the broccoli and green peas, pour the oil mixture over the pasta, and stir well. Add ground black pepper and Parmesan cheese (reserving 1–2 tablespoons for sprinkling on top). Mix everything carefully.
Divide the pasta with broccoli and green peas among serving plates and sprinkle with the remaining Parmesan cheese and washed fresh basil leaves.

Don't overcook the vegetables: Overcooking the broccoli and green peas can make them mushy and unappetizing.
A crusty bread or a side salad will complement the flavors of the pasta and make it a complete meal.
This dish is best enjoyed hot, so be sure to serve it immediately after making it.