There are many kinds of frozen vegetables available in supermarkets that can be quickly
microwaved. Broccoli is a popular one, but spinach works well, too. Chickpeas or cannellini
beans taste best with pasta.
Makes 4 to 6 servings.
1 lb penne (regular or whole grain)
Extra virgin olive oil
1 12-oz bag broccoli florets,
cooked to tender
1 10-oz can garbanzo beans (chickpeas),
drained and rinsed
1 tablespoon lemon zest
Salt to taste
Parmesan cheese, grated
1. Bring a large pot of water to boil.
Add pasta and cook until al dente,
approximately 5 minutes. Drain pasta
in a colander and return to pot.
2. Drizzle with olive oil until lightly
coated. Add broccoli, beans, and
lemon zest. Stir until combined with
heat on Low until warmed through.
Season with salt to taste. Sprinkle with
Parmesan cheese, and serve.
When we think about vitamin C, citrus fruits usually come to mind. But a serving of broccoli contains more than 200 percent of the
recommended daily allowance for vitamin C. No wonder it’s considered a “wonder” food!
Cider Mill Press loves slow cookers (especially during our cold Maine winters!), so we've developed a cookbook for every lifestyle! Our eight cookbooks feature everything from Gluten-Free to Paleo to Low-Acid and Low-Carb meals for the slow cooker, with recipes for breakfast, lunch, dinner, desserts, and side dishes.