- 2 lb mix of broccoli and cauliflower florets
- 1 tsp kosher salt
- 3 tbs olive oil
- 5 cloves garlic minced
- ½ tsp red pepper flakes
- 2 tbs lemon zest
- 2 tbs lemon juice
- 1 C. grated parmesan or Romano cheese
- 1 lb whole wheat penne or tube type pasta
Prepare pasta al dente according to package instructions. Save ½ cup of pasta water.
While water in pasta pot is coming to boil, heat a large sauté pan over medium high heat. Add oil, garlic and crushed red pepper to pan. Cook 2 minutes.
Add broccoli, cauliflower and salt and cook about 8- 10 minutes. Give the vegetables a gentle toss several times while cooking.
When vegetables are tender, drain pasta and return to pasta pot. Add vegetables, lemon zest and lemon juice to pasta pot over medium heat. Gently stir and toss ingredients together.
If the pasta seems a little dry, add some of the reserved pasta water to get desired consistency. Toss with 2/3 of grated cheese. Serve with remaining parmesan on the side.