Healthy Winter Veggie Pasta
Author: Liz Bokisch
Prep time:
Cook time:
Total time:
Serves: 4-6
Ingredients
- 1 bunch broccoli
- 2 leeks
- ½ cup walnuts
- 1 cup frozen peas
- ½ cup parmesan cheese
- Pasta of your choice
- Juice and zest of 1 lemon
- Bokisch Olive Oil
Instructions
- Cut the broccoli crown and tender part of the stem into bite sized pieces.
- Slowly cook the broccoli and leeks in a large pan with olive oil until al dente.
- Meanwhile, toast the walnuts and set aside.
- Cook the pasta & drain, but keep 1 cup of the pasta water.
- Add the frozen peas into the broccoli-leek pan and cook for 1 minute.
- In a large bowl or the saucepan itself, mix together the pasta and veggie mixture.
- Add in some olive oil, lemon juice and some of the reserved pasta water.
- Mix in the Parmesan cheese, walnuts and lemon zest.
- Season with salt and pepper to taste!
Notes
Play with making your own adjustments by adjusting the ratio of veggies to pasta! You can easily make this into a gluten free or vegan recipe by eliminating the cheese and selecting gluten free pasta.
Multi-task and toast the walnuts while you slice and chop the leeks and broccoli!
Add the frozen peas at the end so they don’t get oo mushy!
I love lemon zest! We are lucky to have a beautiful Meyer lemon tree in our backyard.
Welcome to Liz’s Kitchen
Liz Bokisch is co-owner along with her husband, Markus Bokisch, of Bokisch Vineyards.
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