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Pretty, Powerful, Pasta

Jan 17, 2016

Power-PastaPretty, Powerful, Pasta
Recipe from Living Luxe Gluten Free
by Michelle Lee

This recipe came together when my pantry and fridge were bare. Unable to get to the store, I was limited to tomatoes, broccoli, and Trader Joe’s quinoa fusilli pasta. I combined them all then added garlic, olive oil, and anchovies to the mix. The result: a bright, savory, warming meal perfect for winter. This beautiful dish provides greens, Omega-3s, lycopene, and ancient grains. Plus, the health benefits of tomatoes and broccoli are magnified when eaten together. Pretty and powerful!

 

Ingredients:
½ head of broccoli, chopped into bite-size florets
2 tbsp. extra virgin olive oil
2 garlic cloves, crushed
2 medium-sized, very ripe heirloom tomatoes, cored and chopped
3 anchovy fillets, chopped
8 oz. dry gluten-free fusilli pasta, prepared according to package instructions
Ground black pepper

 

Warzywa_czosnek002

 

Directions:
Heat a small pot filled with ½-inch of water over high heat. When water begins to boil, add broccoli, cover, and cook for 2 minutes. Remove from heat, drain, and set aside.

Heat olive oil in a non-stick skillet over medium to medium-high heat for 1 minute. Add garlic to olive oil and stir until garlic is fragrant, being careful not to overcook garlic.

Add broccoli, tomatoes, and anchovies to skillet and sauté over medium-high heat for about 5 minutes, or until tomatoes have almost dissolved, broccoli has softened a bit, and tomato-colored liquid has accumulated in the bottom of skillet.

Dish pasta into bowls. Pour tomato, broccoli, and anchovy mixture over pasta. Stir pasta together with tomato mixture and serve immediately. Season with freshly ground black pepper to taste.

Serves: 2 to 3

Effort: Easy enough to make on a busy weekday

Prep: 15 minutes

Pairing: Lemonade if serving for lunch; Chianti Classico if serving for dinner

Tip: For this recipe I recommend using ripened heirloom tomatoes and extra virgin olive oil with provenance from Italy, California, or Spain.

Nutrition: Calories: 390; Total Fat (g): 12; Saturated Fat (g): 2; Cholesterol (mg): 4; Sodium (mg): 200; Potassium (mg): 260; Total Carbohydrate (g): 63; Fiber (g): 3; Sugar (g): 3; Protein (g): 8. Content per serving. Assumes 3 serving yield.

 

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Living Luxe Gluten Free is available in bookstores, including Barnes & Noble, Flintridge Bookstore & Coffeehouse, and Pages: a bookstore. It also may be purchased online at LivingLuxeGlutenFree.com and on Amazon.

Author Michelle Lee
Michelle Lee is author of Living Luxe Gluten Free (nominated for 2016 James Beard Book Awards for “Focus on Health” and “Photography”), and she appears on KLRR’s morning show where she shares recipes and health tips on “Delicious Dishes with Michelle Lee.”

In addition to her culinary work, Ms. Lee is an award-winning economics and business consultant who has been featured in various publications, including Forbes, for her research. Ms. Lee holds a degree in economics and an MBA.

Upcoming News
Ms. Lee’s forthcoming book, The Young Skin Diet, will hit shelves this April. Based on her survey of hundreds of peer-reviewed scientific studies, The Young Skin Diet reveals the six principles of nutrition to rejuvenate skin, as well as over 75 recipes, skin treatments, meal plans and everyday habits to make skin young again.

More information may be found at TheYoungSkinDiet.com.

Praise for Michelle Lee’s works
“upscale…mouthwateringly luxurious” – Simply Gluten Free Magazine
“good guidance…useful” – Publishers Weekly
“highly recommended” – Midwest Book Review

 

Michelle-Lee_headshot

Michelle Lee

 

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Photo, top right, of pretty powerful pasta by Michelle Lee.

Photo, garlic, by Warzywa Czosnek002, CC-BY-SA-3.0, via Wikimedia Commons.

 

 




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