Spicy Lemon Pepper Pasta with Broccoli

Dried Fettuccine, enough for two

4 tsp Olive Oil, 3 to start

3 Cups Fresh Broccoli Florets

1/2 Cup Sliced Sundried Tomatoes (oil packed)

1 tsp Hot Red Pepper Flakes

2 tsp Fresh Lemon Juice, or more to taste
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.

Serving Size: 195 grams
Makes four servings but should only be two.

Number of Servings: 4

Recipe submitted by SparkPeople user EJORDANE.