broccoli lemon pasta with honey-thyme sauce and blue cheese
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
Broccoli, fresh, 4 cup, chopped 2 cups whole wheat pasta (penne, fusilli, elbows or shells)Honey, 2 tbsp juice and zest of one lemon (use a grater or microplane to zest lemon)Onions, raw, .5 cup, chopped Blue Cheese, 4 oz Olive Oil, 1 tbsp Garlic, 2 cloves, choppedVegetable Broth, 1/2 cup 2 sprigs fresh thyme (1 T dried)1 sprig fresh rosemary (1 1/2 t dried)1/4 c water from the pasta pot
Cook pasta according to package directions.
Remove thyme and rosemary from stems by pulling down on stem while holding one end of the stem firmly. Roughly chop the herbs and set aside.
Meanwhile, place olive oil in large saute pan set over medium heat. Add garlic and onions and cook about two minutes. Add broccoli, lemon zest, thyme and rosemary and a couple of tablespoons of water, stir and cover. Allow to cook about five minutes, until broccoli is slightly tender but still green and crisp.
Remove lid and add vegetable broth, honey and lemon juice. Stir well. Cook until broccoli reaches desired tenderness.
Toss hot pasta, plus about 2 tablespoons of the pasta water. Stir well to combine, then top with plenty of black pepper.
Divide among four bowls and top each with about an ounce of bleu cheese.
NOTE: You can use frozen broccoli in this dish; just thaw it and drain off excess water before adding it to the onions and garlic. Don't add any extra water to the sauce if you use frozen broccoli.
Number of Servings: 4
Recipe submitted by SparkPeople user SP_STEPF.
Remove thyme and rosemary from stems by pulling down on stem while holding one end of the stem firmly. Roughly chop the herbs and set aside.
Meanwhile, place olive oil in large saute pan set over medium heat. Add garlic and onions and cook about two minutes. Add broccoli, lemon zest, thyme and rosemary and a couple of tablespoons of water, stir and cover. Allow to cook about five minutes, until broccoli is slightly tender but still green and crisp.
Remove lid and add vegetable broth, honey and lemon juice. Stir well. Cook until broccoli reaches desired tenderness.
Toss hot pasta, plus about 2 tablespoons of the pasta water. Stir well to combine, then top with plenty of black pepper.
Divide among four bowls and top each with about an ounce of bleu cheese.
NOTE: You can use frozen broccoli in this dish; just thaw it and drain off excess water before adding it to the onions and garlic. Don't add any extra water to the sauce if you use frozen broccoli.
Number of Servings: 4
Recipe submitted by SparkPeople user SP_STEPF.
Nutritional Info Amount Per Serving
- Calories: 352.6
- Total Fat: 12.6 g
- Cholesterol: 21.3 mg
- Sodium: 538.1 mg
- Total Carbs: 47.8 g
- Dietary Fiber: 6.9 g
- Protein: 15.2 g
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