Broccoli & Lemon Zest Asparagus Pasta Toss in Garlic Wine Sauce


Jim and I have been cooking vegetarian for a little over a year. And we only ever learned to cook at ALL, over 2 years ago. The first thing we ever learned to cook was chicken, ziti and broccoli in a white wine and garlic oil sauce. We were extremely proud of it at the time, and although we clearly don’t support chicken nowadays, the rest of the dish will always be iconic to us. I had a weird craving for this meal last week and begged Jim to make it for me. I added the asparagus and he handled the rest!

1 lb whole wheat pasta, cooked

1 bunch asparagus, trimmed and sliced in halves

1 large head broccoli, chopped into florets

1/2 cup white wine

1/3 cup fresh parsley, chopped

1/4 cup olive oil, plus 1 tbsp

8 cloves garlic, minced

2 tbsp lemon juice

1 tsp lemon zest

1 cayenne pepper, minced

1 tsp sea salt

1/2 tsp black pepper

*Jim will still add Parmesan cheese to his serving, which I have to admit, is a delicious non-vegan way to enjoy this dish!

  • In a frying pan over medium heat, cook 1/4 cup oil with garlic and cayenne pepper for 2 minutes
  • Add broccoli and stir for 2 more minutes
  • Add white wine, salt and pepper and continue stirring for a few minutes, until broccoli is soft, then remove from heat
  • Quickly stir in parsley leaves and set aside
  • Then, cook the asparagus in 1 tbsp of oil in another frying pan over medium heat for about 7 minutes, stirring and turning frequently until they begin to brown a little
  • Remove from heat and stir in lemon juice and lemon zest
  • Toss both vegetables with pasta, add more oil and/or salt to taste



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