Ingredients

The following ingredients have 8 Servings
  • 12 ounces whole wheat elbow macaroni
  • 3 cups small broccoli florets (from about 1 small head broccoli)
  • 2/3 cup nonfat plain Greek yogurt
  • 1/3 cup grated Parmigiano Reggiano
  • 1 tablespoon lemon juice
  • 1/2 teaspoon lemon zest
  • 1/2 teaspoon paprika
  • 1/2 teaspoon coarse sea salt
  • 1/4 teaspoon ground black pepper
  • 1 large red bell pepper, chopped
  • 2 medium tomatoes, chopped
  • 2 green onions, trimmed and thinly sliced

Instruction

  • Bring a large pot of salted water to a boil.
  • Add macaroni and cook until tender, about 8 minutes.
  • With 5 minutes remaining in pasta cooking time, add broccoli to the pot with pasta.
  • Drain pasta and broccoli at the same time and set aside. Let cool slightly.
  • In a large bowl, whisk together yogurt, cheese, lemon zest, lemon juice, paprika, salt and pepper.
  • Add pasta, broccoli, bell pepper, tomatoes and green onions, and toss to combine.
  • Chill or serve at room temperature.