GRACE UNDER PRESSURE PENNE
It’s a back-to-bed, head-under-the-covers kind of day.
But you’ve rallied.
And conquered.
A quiet evening with a glass of wine seems like a promising reward until you’re met with surprise dinner guests.
With nothing in the fridge, you’re the epitome of grace under pressure.
Here’s your remedy…
GRACE UNDER PRESSURE PENNE
INGREDIENTS
1 pound of penne
12 ounces of broccoli florets
1 ½ frozen peas, thawed
3 tablespoons extra virgin olive oil, divided
2 cloves of garlic, sliced thin
3 scallion, sliced thin
2 tablespoons of freshly squeezed lemon
Freshly grated parmesan cheese, for serving
Himalayan sea salt, according to taste
Freshly ground pepper, according to taste
METHOD
Heat water on high until it comes to a boil. Cook pasta according to package al dente directions, reserving ½ cup of cooking water.
Meanwhile, heat 2 tablespoons of olive oil in large skillet over medium-low. Sauté garlic and scallions until garlic turns golden brown, about 2 minutes. Add broccoli florets and reserved water, cooking until florets are tender, about 6 minutes.
Reduce heat to low; add peas, freshly squeezed lemon juice and pasta. Cook for additional minute, tossing to combine.
Top with freshly grated parmesan cheese.
GREEN PEAS: HEART-HEALTHY, INFLAMMATION REDUCER, STRENGTHENS IMMUNE SYSTEM
GREEN PEAS: With their small spherical shape, they could be considered a veggie underdog. Not so. Green peas are one of the best plant-based sources of protein, a good source of vitamin C and loaded with heart-healthy minerals, like magnesium, potassium and calcium. With vitamins A, B and coumestrol, the tic-tac sized spheres reduce inflammation and lower the risk of chronic conditions like diabetes and arthritis. Now that’s a true winner.