November is National Diabetes month. It also marks the beginning of the holiday season and with it – what can become – an onslaught of indulgences. One way to counterbalance (or avoid altogether) over-indulging while out is to cook more meals at home. Certain studies suggest that doing so helps to prevent weight gain, and in turn increased risk for cardiovascular disease and type 2 diabetes, both of which are associated with obesity. That’s why we love this lemon and broccoli pasta!
Lemon and broccoli pasta with sundried tomatoes and mushrooms
When it comes to preparing meals at home, there is nothing easier to make than pasta! This lemon and broccoli pasta recipe contains toothy mushrooms to give the dish a meaty texture. It works well on a holiday table too given the festive colors in the green broccoli and red sundried tomatoes!
INGREDIENTS
- Pound of whole grain or brown rice pasta – any shape you like will work here!
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 10-12 mushrooms (Button or Cremini), cleaned and chopped
- ¼ teaspoon garlic powder
- ¼ teaspoon dried oregano
- Zest of 1 lemon
- ¼ cup chopped sundried tomatoes (preferably, packed in water)
- 1-½ cups chopped broccoli florets
- Pinch of salt
DIRECTIONS
- Bring a large pot of water to a boil. Cook the pasta according to package directions. Drain and set aside.
- Meanwhile, heat the oil and butter in a large skillet, until the butter is melted. Add the mushrooms to the skillet and cook stirring occasionally for approximately 6-8 minutes. All of the water in the skillet (from the mushrooms) should have evaporated, and the mushrooms should have a slight sear on them.
- Add the remaining ingredients to the skillet and cook for another minute or two until the broccoli is bright green and tender. It will cook quickly! Stir in the pasta and remove it from the heat once warmed through. Serve immediately.
Would you try making this lemon and broccoli pasta recipe?
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