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Christian Vegetarian Association Presents:
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Spicy Lemon Pepper Pasta with Broccoli

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)

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.

This also makes a nice room-temperature pasta salad, so it’d be great for picnics, work lunches, or potlucks.

Your question and comments are welcome

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