Lemon Broccoli Spinach Fettuccine

Ingredients


One Box of Organic Spinach Fettuccine (I used De Boles Brand which is made with wheat, spinach, and artichoke flours)
2 Cups of Vegetable Broth
Water for pasta (amount will vary according to type of pasta used)
2 Cups of raw broccoli
2 Cups of raw arugula
1 yellow onion diced
1 cup of roasted garlic (you can buy roasted garlic prepared by the deli at Kroger or roast your own)
1 cup of sundried tomatoes diced (I used the kind in a jar soaked in olive oil)
2 tablespoons of red pepper flakes
Mrs. Dash Lemon Pepper Seasoning to taste
Zest and Juice of 4 lemons
Olive Oil to coat pasta and sautee onions
Salt & Pepper to taste

Directions


1) Cook pasta in salted water mixed with vegetable broth according to package directions. Also, add some Mrs Dash lemon pepper seasoning to the pasta water while boiling pasta.  Drain pasta...do NOT overcook!

2) Roast the broccoli in olive oil and the juice of one lemon for 10 minutes in the oven set on 350.  Sprinkle broccoli with a little Mrs. Dash Lemon Pepper seasoning and a tiny bit of sea salt.  Remove broccoli when it is almost finished cooking, but not quite

3) In a wok (can use a sautee pan, I just used my new wok to test it out), sautee onion in olive oil for about 2-3 minutes by itself then, add the broccoli, roasted garlic, sundried tomatoes, red pepper flakes, juice of one lemon, and zest of one lemon.

4) Turn the heat to low and add the pasta to the broccoli mixture and toss to mix veggies with pasta. Coat with a little olive oil, and squeeze the juice of the remaining 2 lemons and add the zest of the remaining 3 lemons.

5) Once mixed, add the raw arugula and toss it into the warm pasta until it is slightly wilted.

6) Add sea salt and pepper to taste and more Mrs. Dash lemon pepper if desired (I love lemony flavors can you tell???).  


Note:  Feel free to replace the spinach pasta with a gluten free pasta instead or a low carb version...I just decided to use an organic spinach pasta which had a good amount of iron and protein and fiber.

This pasta is full of wonderful citrus flavor which means this is a dish packed with vitamin C.  Broccoli is loaded with nutrients and has fantastic anti-inflammatory benefits, lots of vitamins A & K, as well as a ton of calcium. Arugula is an excellent source of vitamin A, C, folic acid, potassium, iron, zinc, riboflavin, and calcium.  Arugula stimulates natural detoxifying enzymes in the body.  Meanwhile, the olive oil offers us a healthy monounsaturated fats which can lower cholesterol among other things.  This pasta was very tasty and rivaled pasta dishes at fancy authentic Italian restaurants.  I hope you try this and enjoy it as much as I did.  Happy Flavorful Eating, All!!