Broccoli and California walnut noodles

By mitzzy

Combining the vitamin-and-calcium punch of broccoli, omega-3 rich walnuts and cholesterol-free pasta, this dish is an energy boosting vegetarian meal.

Ingredients

• 1 - 12 oz (340 g) bag extra-broad yolkfree pasta
• 2 lbs (1 kg) steamed broccoli florets and peeled stems, cut into 1/2 inch (1 cm) slices
• 1 tbsp (15 mL) olive oil
• 1/2 cup (125 mL) chopped California walnuts
• 1 lemon, zested and juiced
• 1/2 orange, juiced
• 1/2 tsp (2 mL) each salt and pepper

Details

Servings 4

Preparation

Step 1

In a large pot of boiling salted water, cook noodles until al dente, approximately 5 minutes. Drain and reserve in a large warm bowl.
Meanwhile, steam broccoli until tender, about 3-5 minutes. Drain and add to bowl with cooked pasta.
Heat olive oil in a large skillet over medium high heat. Add walnuts and cook, stirring, for 1 minute. Spoon into the bowl with pasta and broccoli.
Add lemon zest, lemon juice, orange juice, salt and pepper, and toss to combine.
Serve immediately.
Nutritional information per serving

Calories: 529
Protein: 19 g
Fat: 15 g*
Saturates: 2 g
Cholesterol: 0 mg
Carbohydrate: 84 g
Dietary Fibre: 11 g
Sodium: 604 mg