Pasta with Lemon Veggies and Pecan Topping
Servings: 2
Equipment
- Pot
- Skillet
- dutch oven
Ingredients
- 1 cup pecans
- 8 ounces gluten-free pasta
- ½ cup extra virgin olive oil divided
- 4 cloves garlic minced
- 1 head Broccoli
- 1 bunch kale stems removed and chopped
- 1 juiced lemon
- 1 tsp dried oregano
- salt to taste
- pepper to taste
Instructions
- Start water in a pot to bring to a boil for the pasta.
- While water is heating, toast pecans in a skillet over medium heat for 3 minutes until fragrant. Do not add oil. Remove from skillet and roughly chop. Set aside.
- Once water is boiling, cook pasta to almost done according to the directions. It will finish cooking when added to cooked vegetables.
- Heat 1/4 cup olive oil over medium-high heat in a large skillet or dutch oven pot until hot. Add the garlic and stir for 30 seconds.
- Add broccoli and cook for about three minutes until starting to get soft. Add kale and cook for 2 minutes more.
- Add the pasta, remaining olive oil, lemon juice, basil, salt, and pepper. Toss until everything is coated.
- Top with chopped pecans and serve.
Notes
This dish does not have to be vegetarian. You can add chopped sausages, baked chicken, or fish would also go great for a one-pan dish.