Fusilli with Broccoli & Peanuts
This recipe was contributed by Diane Boyd from Cape Fear Nutrition, as part of the Healthy Aperture blogger partnership.
Fusilli with Broccoli & Peanuts
Total Time 20 minutes
Ingredients
- 7 oz. dry fusilli
- 2 tablespoons canola oil
- 2 cups broccoli flowerets
- 1/4 cup lemon juice
- 1/4 cup honey
- 1/2 teaspoon onion powder
- 1/2 teaspoon ginger ground
- 1/2 teaspoon garlic powder
- 1/2 teaspoon pepper
- 1/2 teaspoon salt
- 1 cup roasted peanuts
Instructions
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Cook pasta according to package directions. Drain and rinse with cold water. Toss with canola oil.
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Blanch broccoli for one minute in boiling salted water. Refresh under cold running water and drain well.
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Blend lemon juice, honey and seasonings (onion powder through salt). Combine pasta with the broccoli , lemon-honey mixture and seasonings. Cool, cover and refrigerate. Stir in peanuts just before serving. Serve cold or reheat in microwave.
