Zesty Sundried Tomato Broccoli CapelliniFeatured

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How to make Zesty Sundried Tomato Broccoli Capellini

Fairly cheap

Zesty Sundried Tomato Broccoli Capellini

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Preparation time
Cooking time
Waiting time 10m


For 4 Person(s)


  • 1 cup(s) chopped broccoli florets
  • 8 oz whole wheat capellini pasta
  • 6 button mushrooms sliced
  • 2 large garlic cloves minced
  • 2 tablespoon(s) sliced sundried tomatoes
  • 2 pinch(es) lemon zest
  • 1 1/2 pinch(es) lemon juice
  • 1 tablespoon(s) olive oil
  • 2 tablespoon(s) chopped fresh basil
  • 1 salt & pepper

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Zesty Sundried Tomato Broccoli Capellini Directions

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  1. Cook pasta al dente, drain and set aside. Heat 1 tbsp of olive oil and garlic over medium heat for 2 minutes. Add broccoli florets and toss. Add a tbsp of water, cover and let the broccoli steam for 2 minutes. They should turn bright green.
  2. Add mushrooms and lemon zest, saute for another 2 minutes until mushrooms shrink and release their liquid. Add another 1 tbsp of olive oil and toss pasta in.
  3. Add lemon juice, 2 more pinches of salt, couple grinds of black pepper. Add more olive oil if you so desire but not too much to cause oil pooling at the bottom. Toss again.
  4. Serve hot or cold. This is enough for 4-6 servings.
  5. http://www.opensourcefood.com/people/tranism/recipes/zesty-sundried-tomato-broccoli-capellini

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Nutrition facts

Per Serving
  • Kcal: 240 kcal

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