Lemony Penne and Broccoli

It isn't often I come across a healthy recipe all my kids like, but this is one they ask for often.  Plus, it's super budget friendly - something I wanted to show my friends who claim eating healthy is so espensive.  I found this recipe in Family Circle a few years ago.

8 oz. whole wheat, whole grain, or veggie penne

4 tablespoons olive oil

6 cloves garlic, sliced

1 poumd broccoli florets

1 (19 oz.) can cannellini beans, drained and rinsed

Juice and zest of 1 lemon

1/4 teaspoon salt

1/4 teaspoon red pepper flakes

1/2 cup fresh basil leaves or 1 teaspoon dried basil

1/4 cup grated parmesan cheese (optional for non-vegan version)

Cook penne according to package directions. Drain, RESERVING 1 CUP OF THE LIQUID! Transfer pasta to large serving bowl.  While pasta is cooking, heat 2 tablespoons of the oil in a large nonstick skillet over medium-high heat. Add garlic and cook for 1 to 2 minutes, until golden. Add broccoli and 1/3 cup water to skillet and cook, covered, stirring occasionally, for 5 minutes or until tender.
Stir beans into skillet and heat through. Add lemon juice, zest, salt and red pepper. Add contents of skillet to pasta. Stir in the remaining 2 tablesoons oil and enough reserved cooking liquid to create a sauce. Tear in the basil. Serve immediately with cheese on the side.

A to Z Pasta Salad (vegan)

A to Z Pasta Salad

Susan D'Andrea

Ingredients

·       1 clove garlic, slightly crushed

·       1 pound penne or spiral pasta

·       1 cup asparagus or green beans, cut in 1" pieces 

·       2 medium zucchini, halved lengthwise and cut into 1/2-inch slices

·       1 red, yellow, or green pepper, chopped

·       8 ounces grape tomatoes

·       2 tsp. each:  basil, oregano, and parsley

·       your favorite fat-free or light Italian salad dressing, to taste

·       salt and fresh pepper, to taste

·       optional: sliced black olives, added just before serving

Instructions

1.    Bring a large pot of water to a boil. (Add a small amount of salt, if you want.) Once it boils, drop the asparagus or green beans and zucchini pieces into it and blanch for exactly 1 1/2 minutes. Remove them with a slotted spoon into a bowl filled with cold ice water.

Use the same pot of boiling water to cook the pasta according to package directions. Once it reaches the 
al dente stage, drain it in a colander and rinse it with cold water. Drain it well and add it to the vegetables. Add the chopped pepper, tomatoes, and herbs and toss with enough salad dressing to coat but not drown the pasta. Add salt and fresh pepper to taste, and serve chilled or warm.   

8 servings

Use any fresh vegetables you like:  broccoli, cauliflower, carrots, green beans, yellow squash, mushrooms, and artichokes. Try to use only fresh herbs, if you can get them, and use a salad dressing that you know you like.  The one unbreakable rule is to use only fresh vegetables and blanch them to soften slightly.