Cook pasta ccording to package directions. Add broccoli florets during the last 2 minutes of cooking. Drain pasta and broccoli, and set aside.
In a medium-sized bowl, toss shrimp with minced garlic.
Heat oil over medium heat in a frying pan. Add shrimp and garlic. Season with a pinch of salt. Cook for about 2-3 minutes on one side, flip and cook for another 2 mnutes or until shrimp beginsto turn pink.
Add cooked pasta and broccol. Season with salt and pepper.
Pour in lemon juice. Toss until pasta is well coated.
Garnish with chopped parsley. Sprinkle on parmesan cheese just before serving.
My kids love the taste of fresh lemons, so we created this pasta dish together.
It’s super easy, and best of all, I always have the ingredients on hand. Use this recipe as a guide and feel free to adjust to your own taste – add more garlic if you’re a garlic fan, add more lemon if you like it more lemony.
To make this a meal, top the pasta with your favourite protein and a big handful of vegetables. I like adding pan-seared shrimp with peas or grilled chicken with diced cherry tomatoes!
4 cups cooked, hot, drained linguine or spaghetti pasta
2 T olive oil
2 cloves garlic, minced
zest of 1 lemon
1-2 T fresh lemon juice
salt and pepper to taste
1. In a pan, heat olive oil on medium heat. Sauté the garlic over medium heat for about about 45 seconds or until you can smell its wonderful aroma!
Be careful not to burn the garlic.
2. Add the cooked pasta to the pan and toss to coat. Remove from heat.
3. Sprinkle in the lemon zest and 1 T lemon juice. Toss.
4. Add salt and pepper to taste.
5. Taste test and add another 1 T of lemon juice if needed.
Optional: Add fresh basil leaves.
Although I don’t have celiac disease, I do like to try different gluten-free foods every now and then for variety. Quinoa, rice noodles, brown rice and buckwheat noodles are already staples in my house. A few weeks ago, I was delighted to receive a free sample of Catelli Gluten-free fusilli. I had served different types of gluten-free rice pasta in the past, but the texture just wasn’t a winner with my kids.
This gluten-free fusilli is made from the flour of four grains: white rice, brown rice, corn and quinoa. In 1¼ cup (85 grams) of the dry fusilli, you’ll get 310 calories, 2 grams of fat, 66 grams of carbs, 6 grams of protein, 0 sodium, 3 grams of fibre and 6% DV for iron. It’s nutrition profile is similar to regular enriched white pasta except that the gluten-free fusilli is much lower in B vitamins and iron because, like most gluten-free products, Catelli’s gluten-free pasta isn’t made with enriched flours.
There were three cooking times suggested on the package: 7 minutes for very firm; 8 minutes for firm; and 9 minutes for tender. I taste tested the pasta at each stage and must say that they were right on the mark! And what about the taste? Both of my kids gave the product a “thumbs up”, and so did I! Both the taste and texture were just as the package promised – delightful!