Broccoli and Potato “Pasta”

Vegetables are cut to penne size, and replace pasta. Try this low-cal substitution in other dishes too!

1/2 bunch broccoli, with stems (about 3/4 lb.)

1 large potato, or 2 small-medium

Salt and pepper

2 Tbsp. olive oil

2 Tbsp. chopped onion

1 clove garlic, minced or pressed

Pinch crushed red pepper flakes

2 Tbsp. pine nuts

1 Tbsp. raisins

1-2 tsp. lemon juice (to your taste)

Shredded Parmesan cheese

Trim the broccoli florets from the stems and cut into bite sized pieces.

Cut the stems into penne pasta sized pieces. Set aside.

Peel the potato and cut into penne pasta sized pieces. Put into a soup pot and add enough salted cold water to just cover.

Bring to a boil quickly, then simmer on low for 2 minutes. Add broccoli stems and return water to a boil. Add the florets, cover and cook just until the broccoli and potato are firm-tender (about 2 - 3 minutes). Drain, reserving 1 c. cooking water, and set aside.

Meanwhile, saute the onion, garlic, and red pepper flakes in olive oil until the onion and garlic are soft and fragrant, about 3-5 minutes. Add pine nuts and raisins; continue cooking for another minute, stirring often. Stir in the cooked potatoes and broccoli, tossing to coat well. Season with salt and pepper. Add lemon juice (+ a little of the reserved water if it seems dry).

Transfer to serving plates and sprinkle with shredded parmesan.

Recipe created or adapted by Liz Talley, Urban Graze

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