the broccoli, tomatoes & whole wheat pasta are all things to feel good about in this meal, while the avocado is a nice, unexpected twist & the lime & white wine offer a brightness & lightness that is so, so welcome during this week, when turkey, mashed potatoes, stuffing and loads & loads of pie are lurking just around the corner.
8oz whole wheat pasta
1 pint grape tomatoes
olive oil, for drizzling
salt & freshly ground pepper
3 cups broccoli florets
2 tablespoons olive oil
6 cloves garlic, minced
1/4 teaspoon lime zest
1/2 teaspoon red pepper flakes
1/4 cup white wine
1/2 cup vegetable broth
1 lime, juiced
1 zucchini, cut into long thin ribbons (easily done with a vegetable peeler)
2 avocados, cut into bite sized pieces
1. preheat oven to 400°. toss grape tomatoes with olive oil to coat, salt & freshly ground pepper & spread on a sheet pan. roast for 10 minutes, until tomatoes collapse & shrivel a little. remove from oven & set aside.
2. meanwhile, bring a large pot of water to a boil & salt well. add the pasta & cook to al dente. when the pasta has 1 minute of cooking time left, add the broccoli & cook, just until pasta is done. drain pasta & broccoli.
3. heat a large skillet over medium heat. add the 2 tablespoons of olive oil, garlic, lime zest & red pepper flakes. cook for about 2 minutes. add the broth, lime juice & season with salt & pepper. add the zucchini & cook until soft, but not mushy. turn the sauce down to a simmer. add the pasta & broccoli to the skillet & cook for about 3 minutes, tossing to evenly coat everything. transfer to a serving bowl, add avocado chunks & toss to distribute. serve!
adapted from cate’s world kitchen