Calories: 263.35
Calories from Fat: N/A
Total Fat: 3.62 g
Saturated Fat: N/A
Cholesterol: N/A
Sodium: N/A
Total Carbohydrate: 46.78 g
Dietary Fiber: N/A
Sugars: N/A
Protein: 10.91 g
Vitamin A: N/A
Vitamin C: N/A
Ingredients:
1 pound penne pasta
1 head broccoli, cut into florets
1 red bell pepper, julienned
1 (6.5 ounce) jar marinated artichoke hearts
1/4 cup grated Parmesan cheese
salt and pepper to taste
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 minutes. Add broccoli and cook 2 minutes more. Drain pasta and broccoli and rinse with cold water until cool.
In large bowl, combine pasta, broccoli, red bell pepper, the artichoke hearts with their marinade, Parmesan, salt and pepper. Toss, adjust seasoning and serve.
Ingredients
1 lb. broccoli or broccolini (raab)
2 tbsp. freshly squeezed lemon juice
2 tbsp. balsamic or red wine vinegar
3 cloves garlic, finely minced
1 shallot, minced
1/2 cup baby carrots
1/4-1/2 tsp. lemon zest, grated
1/4 tsp. red hot pepper flakes
1/3 cup extra virgin olive oil
1 lb. cooked pasta such as fusilli, radiatorre, etc. (tricolor preferred)
1 dozen oil cured black olives, pitted and chopped
1/4 tsp. oregano
1/2 tsp. basil or 10 leaves fresh, chopped
1 tbsp. fresh parsley, chopped
sea salt and pepper, to taste
Preparation
Combine lemon juice and wine vinegar in a small bowl, add garlic and shallot. Marinate it. Whisk oil into vinegar to make a vinaigrette. Taste and adjust seasonings.
Steam the broccoli until it becomes a bright green in color. When just barely fork tender, dip in ice water for 30 seconds and remove to colander to drain. Broccoli should be firm, not mushy. Steam the carrots until tender but firm. Finely chop the vegetables.
In a large serving bowl, toss all ingredients gently until well combined.
Serve at room temperature or chilled during warmer weather.
