Broccoli and Pasta with Almonds

This is a no brainer recipe that my DH and eldest daughter love. They could both eat pasta everyday if they didn’t live with this naysayer!

We use GF pasta, although I’m not a huge fan. I prefer a whole grain noodle. We’ve found that Mrs. Leper’s pasta has the best texture and reheatability factor. We buy it on Amazon through the Subscribe and save program. It’s the best deal we’ve found on that brand of GF noodles. http://www.amazon.com/Mrs-Leepers-Organic-Vegetable-Twists/dp/B000LKTZ96/ref=sr_1_fkmr0_3?ie=UTF8&qid=1305314181&sr=8-3-fkmr0

I would encourage you to stay away from white flour pasta since it has been stripped of all of its nutrients and the body sees it as little more than table sugar. If you’re not eating GF, go for the whole grain pasta. Beware: marketing people are sneaky (that’s the nicest thing I have to say about some of the deceitful work done by marketing companies). It might say “has whole grains,” (like Lucky Charms with whole grains…that’s hilarious!) but if you look closer at the label, it will be enriched and not the actual whole grain that makes for a nutritious product. To be sure, look for the Whole Grains Council label. http://www.wholegrainscouncil.org/


Use a big stock pot and boil enough water for the pasta. Once water is boiling add the pasta. 3 minutes before it’s done, add the broccoli. Cook until the broccoli is bright green.

While the pasta’s cooking, chop up some almonds.

Drain pasta and broccoli.

Pour a little bit of olive oil over the pasta and broccoli. Add a little salt and garlic powder. Sprinkle with the chopped almonds and enjoy! Research shows that just ¼ almonds a day is enough to help fight off heart disease – wow!

Instead of broccoli, try brocolette. It’s just like it sounds…a petite version of broccoli with tall, thin stalks and a little less up top. If broccoli is Marilyn Monroe, brocolette is Kate Moss!

We also use zucchini, yellow squash and red peppers as a different combo of veggies. They have a great flavor together and the colors are beautiful to the sight before being enjoyed by your stomach. Back before I broke up with dairy, this was super tasty with freshly grated parmesan cheese.