Today’s Gr8t Eat:Brocoli & Fusilli Pasta Dish

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    This week coming many people will begin the practice of lent. Here is a great alternative to plain spaghetti.

    Ingredients

    1 medium head of broccoli (about 3 cups), cut into very small florets
    1/3 cup Parmesan, freshly grated
    1 clove of garlic
    juice of 1/2 a lemon
    1/4 teaspoon + fine grain sea salt
    1/3 cup extra-virgin olive oil
    1/2 pound (8 ounces) dried whole wheat pasta (bite-sized – fusilli, penne, etc)
    3 handfuls of spinach or chard, well chopped
    handful of oily black olives, pitted

    Read: Myth Debunked! Fried Foods Won’t Kill You!

    Instructions

    Bring two pots of water to a boil, one large, one medium. In the medium pot you’ll cook the broccoli, the large can be used for the pasta.

    To cook the broccoli, salt the boiling water and add the broccoli. Cook for just twelve seconds. Drain immediately and run cold water over the broccoli to stop the cooking. Reserve a few of the small broccoli trees and puree the rest in a food processor along with the walnuts, Parmesan, garlic, lemon juice and salt. Drizzle in the olive oil while still blending. Taste, adjust with more salt or lemon juice if needed and set aside.

    To cook the pasta, salt the boiling water generously and add the pasta. Boil until just barely tender. Drain, transfer the hot pasta to a large bowl and stir in the spinach, it should wilt. Served topped with olives, the reserved broccoli florets, and a dusting of Parmesan cheese.

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