Ingredients

The following ingredients have 4 Servings
  • 12 ounces pasta ((about 8 cups cooked))
  • 4 cups broccoli florets ((6 ounces))
  • 3 tbs olive oil
  • ½ cup sun-dried tomatoes, diced
  • ¼ cup lemon juice
  • 1 tsp lemon zest
  • 1½ tbs maple syrup
  • 2 tbs pine nuts
  • ⅓ cup grated Parmesan cheese

Instruction

  • Boil the pasta until al dente (or desired texture) according to the package directions. Drain and set aside.
  • Pour ¼ cup of water into a large skillet. Add the broccoli to the skillet, cover it, and steam the broccoli over medium high heat for 1 minute. Remove the top and cook over medium heat for another minute to remove most of the water.
  • Add the olive oil and the sun-dried tomatoes, lemon juice, lemon zest, and maple syrup to the skillet. Stir everything together and cook for another minute.
  • Add the pasta to the skillet, stir, and heat over medium low for 30 seconds to combine the flavors.
  • Stir in the pine nuts and grated parmesan. Sprinkle with salt and add an extra drizzle of lemon juice if desired.
  • Store the leftovers in the fridge for up to 3 days.