Citrus Broccolini Pasta
Cantaloupe Wedges and Berries
Ingredients
- 1 (16-oz) pkg whole-grain rotini pasta
- ¾ cup chopped walnuts
- 1½ lb Broccolini, chopped
- 2 Tbsp olive oil
- 3 cloves garlic, minced
- 2 tsp lemon zest
- 3 Tbsp lemon juice
- 1½ cups unsweetened soy milk (or use unsweetened almond milk)
- ½ cup grated vegan Parmesan cheese
- ¼ cup chopped fresh basil
- ½ tsp salt
- ½ tsp pepper
Instructions
- Cook pasta according to package directions; drain and set aside.
- Toast nuts in a dry skillet over medium heat until fragrant.
- Meanwhile, sauté Broccolini 4 to 5 minutes in hot oil on a large skillet over medium heat. Stir in garlic, lemon zest, and lemon juice. Add milk, and bring to a simmer; reduce heat to low, and stir in cheese.
- Remove from heat; toss in pasta, nuts, and basil. Sprinkle with salt and pepper.
Side Dish Ingredients
- 1 large cantaloupe, seeded and halved
- 1 (6-oz) pkg blueberries
Side Dish Instructions
- Cut cantaloupe into desired number of wedges.
- Top with blueberries.
Vegan Meal Plan
This recipe selected from the eMeals Vegan Meal Plan.
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- Matching Grocery List
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