Categories: Pasta; Dinner; Vegan; Vegetarian
Ingredients
- Dried fettucini, enough for one
- 2 teaspoons olive oil, to start
- 1 1/2 cups fresh broccoli florets
- 1/4 cup sliced sun-dried tomatoes (oil-packed)
- 1/2 teaspoon hot red pepper flakes
- 1 teaspoon fresh lemon juice, or more to taste
- 1-2 pinches kosher salt, or to taste
- Black pepper, to taste
- Lemon zest, for garnish, optional
Directions
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While the pasta is cooking in well-salted water, chop the broccoli florets into small pieces (about the size of a nickel). Slice the sun-dried tomatoes. When the pasta is nearly finished cooking, heat a wok over medium-high heat until its quite hot. Add oil and broccoli and toss to coat, adding more oil a little at a time if needed. After 1-2 minutes, add tomatoes and pepper flakes.
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Let cook undisturbed for another 2 minutes then toss. Repeat this process until broccoli and tomatoes have some color on them, and the broccoli is bright green and becoming tender. Drain pasta very well and add to the wok, adding just enough oil to coat the pasta (if needed). Add lemon juice and salt to taste, adjusting if necessary. Plate and grind fresh black pepper over the top, adding lemon zest if desired. Serve immediately.