Lemon Broccoli Penne

Total Time: 32 mins Preparation Time: 5 mins Cook Time: 27 mins

Ingredients

• Servings: 4
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1/2 medium red onion, thinly sliced
• 3 cups sliced mushrooms
• 1/2 lb dried plain penne (type of your choice)
• 1 1/2 cups vegetable stock or 1 1/2 cups chicken stock or 1 1/2 cups vegetable broth or 1 1/2 cups chicken broth
• 2 large tomatoes, diced
• 1 teaspoon dried oregano
• 1/4-1/2 teaspoon red pepper flakes (to taste)
• 1 teaspoon lemon, zest of
• 1 bunch fresh spinach leaves (remove stems)
• 4 cups broccoli florets
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper, to taste
• 1/4 cup freshly grated parmesan cheese

Recipe

• 1 in a large frying pan, heat olive oil over medium-high heat.
• 2 add garlic and saute' for 30 seconds, stirring constantly.
• 3 immediately add the onion and saute' for 2 minutes, stirring constantly.
• 4 add mushrooms and saute' for 5 minutes or until lightly browned, stirring very frequently.
• 5 deglaze frying pan with 1/2 cup of vegetable or chicken stock.
• 6 add diced tomatoes, oregano, pepper flakes and remaining vegetable or chicken stock.
• 7 reduce heat to medium-low and simmer for 10 minutes, stirring occasionally.
• 8 stir in lemon zest and then the spinach.
• 9 cover and cook for 2 minutes or until spinach wilts.
• 10 meanwhile, cook the pasta in plenty of rapidly boiling salted water for 1 minute less than the specified cooking time.
• 11 at this point, add the broccoli directly to the pasta and cook both together for the remaining 1 minute.
• 12 drain pasta and broccoli combination and return to the cooking pot.
• 13 now add the frying pan sauce to the cooking pot and thoroughly toss all ingredients.
• 14 season with salt and pepper and allow to heat through for several minutes.
• 15 transfer to a large serving bowl or serve directly from the cooking pot.
• 16 sprinkle each serving with freshly grated parmesan cheese.