Broccoli, Lemon, and White Bean Pasta

SEASON: Summer, fall

VEGETARIAN

When life gives you lemons (and broccoli and spinach), make this pasta! Lemon juice brightens up this fiber-filled pasta dish, and it’s ready in under 20 minutes.

Serves 4 to 6 | Prep time: 5 minutes | Cook time: 15 minutes

1 pound whole-wheat fusilli

1 head broccoli, chopped (4 to 5 cups)

3 tablespoons olive oil

1 (15-ounce) can white beans, drained and rinsed

2 cups spinach

1 teaspoon garlic powder

1 teaspoon red pepper flakes

Salt

Freshly ground black pepper

Juice from 2 lemons

Half a lemon, thinly sliced, for garnish

1.	Bring salted water to boil in a large pot. Cook the pasta for 7 to 8 minutes, then add the chopped broccoli and cook for 3 to 4 more minutes. Drain and return the pasta and broccoli to the pot.

2.	Add the olive oil, white beans, and spinach, stirring until the spinach wilts.

3.	Sprinkle in garlic powder, red pepper flakes, and salt and black pepper to taste.

4.	Toss with the lemon juice and garnish with lemon slices to serve.

➢	Beyond the basics: Rather than adding in the broccoli as florets, consider making a broccoli pesto sauce by combining the olive oil, lemon juice, broccoli, garlic powder, and some pine nuts. Toss the pasta, white beans, and spinach together with the sauce and sprinkle with red pepper flakes.

VARIATIONS:

➢	White Bean Pasta with Lemon and Arugula: Omit the broccoli and stir in 4 cups of arugula in place of the spinach.
➢	Tuscan Vegetable Pasta: Use kale and sun-dried tomatoes to replace broccoli and spinach.

PER SERVING: Calories: 622; Total fat: 13g; Carbohydrates: 111g; Fiber: 19g; Protein: 26g; Calcium: 154mg; Vitamin D: 0mcg; Vitamin B12 : 0mcg; Iron: 7mg; Zinc: 4mg