Broccoli And California Walnut Noodles
1 – 12 oz (340 g) bag extra-broad cholesterol free yolk pasta
2 lbs (1 kg) steamed broccoli florets and peeled stems, cut into 1/2 inch (1 cm) slices
1 tbsp (15 mL) olive oil
1/2 cup (125 mL) chopped California walnuts
1 lemon, zested and juiced
1/2 orange, juiced
1/2 tsp (2 mL) each salt and pepper
In a large pot of boiling salted water, cook noodles until al dente, approximately 5 minutes. Drain and reserve in a large warm bowl. Meanwhile, steam broccoli until tender, about 3-5 minutes. Drain and add to bowl with cooked pasta.
Heat olive oil in a large skillet over medium high heat. Add walnuts and cook, stirring, for 1 minute. Spoon into the bowl with pasta and broccoli. Add lemon zest, lemon juice, orange juice, salt and pepper, and toss to combine. Serve immediately.
TIP: For a filling main course, simply add your favourite diced smoked turkey, reduced-fat chicken sausage or seasoned tofu and cook along with the walnuts in the skillet before adding to pasta.
Recipe and image courtesy of the California Walnut Commission. For more recipe ideas and information about the health benefits of walnuts, visit www.walnutinfo.com.
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