looking for something quick, easy & healthy to whip up this week?you’re welcome.

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.

serves 4

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