Wednesday, March 19, 2014

Campanelle with Pepper-Broccoli

I'm back.  So sorry I haven't posted in over a month.  Life has been crazy.  Prayers go out to my father-in-law and his girlfriend who were both injured in a serious car accident last week.
On to happier things ---
Hubby won this pasta in a gift basket the Kenwood wine contest.  I had some of Mama Pirri’s famous meatballs which I cooked in a Marsala sauce today.  But I needed a perfect side dish.  This is it!

It’s pasta and broccoli, in a deviously-delightful lemon caper sauce.  You can have this as a main course on a “Meatless Monday,” or you can enjoy it like we did as a big side with a small amount of protein.  Of course, you can also  For a side this makes four servings; for a main dish, a little over two servings.

For points as a side, this comes in around 7 without the cheese.  But I would go for the cheese. 

Of course, you can substitute ANY pasta that you like. 

Here we go:
Makes 4 servings

8 ounces dry tri-color campanelle, cooked per package directions
1 large head broccoli, washed and cut into florets
1 tbs. canola oil
1 tbs. olive oil
1 clove fresh garlic
1 tsp. chopped habanera pepper
2 tbs. fresh lemon juice

Crumbled fat free feta cheese, optional (not included in points value)

Chopped fresh mint, optional


Preheat oven to 375 degrees F.
Prepare pasta per package directions and keep warm.
Add the broccoli and the canola oil to a sheet pan.  Bake for 20 minutes until the broccoli is softened.  Remove from oven.
In a large pan, add the olive oil, garlic and hot pepper.  Sauté for one minute.
Add the lemon juice.  Cook for about two minutes to reduce (over low heat). 
Add in the pasta and the broccoli.  Toss.
Add the cheese and the mint, if using.

Enjoy and I'll see you real soon with a very special post!  ;.)))