bonachia® spinach fettuccine with broccoli, sicilian style
This is Monique’s first vegan recipe that she designed for our new BonaChia® Spinach Fettuccine pasta.
- Prep Time :
- Cook Time :
- Ready Time :
- 1 bag BonaChia® Spinach Fettuccine
- 1 head broccoli florette, rough chopped
- 2 cloves garlic, rough chop
- 1/4 cup olive oil
- 1/2 cup golden raisins
- 1/2 cup chopped walnuts
- 1/2 tsp lemon zest
- plenty of good salt and pepper
Bring a large pot of salted water to a boil. Ladle one cup of boiling water into a bowl and soak raisins in it. Add broccoli to boiling water in the pot. After 3 minutes add pasta to water with broccoli. In the meantime, toss into a skillet 2 Tbsp. of olive oil, garlic, and walnuts. Ladle one cup of water into large serving bowl. Drain pasta and broccoli. Toss into the serving bowl with 2 more Tbsp. olive oil. Drain raisins. Toss all together. Season with salt and pepper.