Lemon Broccoli Pasta

Lemon Broccoli Pasta

Ingredients

• 2 tablespoons extra-virgin olive oil

• 1 medium shallot, minced

• 2 cloves garlic, minced

• 1 box farfalle pasta

• 1 ¾ cups water

• Zest of 2 lemons

• Juice of 2 lemons

• ½ teaspoon salt

• ½ teaspoon ground pepper

• 1 bunch or bag of broccoli florets, coarsely chopped

• 1 bag frozen petite peas, thawed

• ⅓ cup grated Parmesan cheese

Directions

1. Cook broccoli for three minutes; remove to bowl, saving boiling water

2. In the same water, cook pasta until al dente.

3. Pour pasta and water over peas to defrost, and combine with broccoli.

4. Heat oil in a large saucepan over medium heat. Add shallot and cook, stirring, until starting to soften, about 2 minutes. Add garlic, lemon zest, salt, and pepper, and cook until fragrant for about 30 seconds.

5. Remove from heat and stir in Parmesan and lemon juice.

6. Toss with pasta and veggies.