A recipe I found in January 2015 edition of Women's Day magazine while papa was having his angiograph done. We should try this one out and get a photo!
12 oz. Fusilli Pasta
12 oz. frozen broccoli florets, about 4 cups
2 large cloves garlic, thinly sliced
1/2 c. fresh basil leaves
3 T. olive oil
1 T. grated lemon zest
kosher salt
Toasted pumpkin seeds, or sunflower seeds, or sesame seeds- something crunchy instead of the sliced almonds the recipe called for in Women's Day
Grated Daiya Mozzarella or cheddar, in replace of grated parmesan
Cook pasta according to package directions. Reserve 1/2 cup of the cooking liquid, drain the pasta and return it to the pan.
Meanwhile, in a microwave safe bowl, combine the broccoli, garlic, and 1/2 cup of tap water. Cover and cook on high, stirring once halfway through, until broccoli is tender, 5-6 min. Transfer the vegetables including the liquid they cooked in to a food processor. Add basil, oil, zest and 3/4 tsp. salt. Puree until smooth. Toss with pasta plus 1/4 cup of the pasta reserved liquid, adding more if pasta seems dry. Sprinkle with crunchy seeds of your choice and "cheese", if desired.
To make this a main dish salad, add cooked diced chicken.
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