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Fresh, Spicy Zucchini & Broccoli Penne with a Kick

Zucchini & Broccoli penne

Don’t you love it when you have a meal planned and at the last minute you realize you are missing some key ingredients? Rats… you’re good intentions just fell flat.

This happened to me the other day. I was left scrambling, right before my weekly grocery trip, to put a nutritious meal together that quite frankly… didn’t suck. The end result was a zucchini and broccoli penne with a bit of a kick behind it! 

Serves 6

Fresh, Spicy Zucchini & Broccoli Penne – Gluten Free

Ingredients 

  • 16 oz package of whole wheat or whole grain penne (I like Quinoa pastas)
  • 6 cups of fresh broccoli florets – cut into 2” inch pieces
  • 2 small zucchini – diced 1” in size
  • 1 (15oz) can of chickpeas – rinsed and drained
  • 3 Tbsp Olive Oil
  • ½ cup of raisins
  • 4 cloves of garlic – pressed
  • 1/2 tsp red chilli pepper flakes
  • 1/2 cup of pistachios – coarsely chopped
  • 4 Tbsps of red wine, sherry, or a good quality cooking sherry
  • Sea Salt & Fresh ground Pepper to taste (or gomashio)

Cook the pasta according to the al dente directions. Do not overcook pasta.

While the water is warming up for the pasta, blanch the broccoli for about 2 minutes. Drain and set aside.

Heat a large skillet over medium heat (I used cast iron) and add the oil. When hot, add the chickpeas and cook for about 2-3 minutes. You may even hear them start to make popping sounds. Add the raisins, garlic, red chili pepper flakes, and zucchini. Cook for 2 minutes. Add the broccoli and cook for 2 more minutes. Add the red wine and cook for 1-2 minutes more. The zucchini and broccoli should be tender but not mush.

In a large bowl, add the zucchini and broccoli mixture with the penne. Mix well.  You may want to drizzle a bit more olive oil if it appears dry.

Season with pepper (I used gomoshio which I highly recommend). If you are using cooking sherry in place of wine, remember there is added salt to increase self life so extra table salt is probably not necessary. Gomoshio also has sea salt so again, you will most likely not need to add salt.

This is a quick recipe to keep on hand when you need something in less than 30 minutes!

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Enjoy! Love,

Karen

 

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