Last night I spoke with Sean — one of the coolest people I know — and he mentioned that he missed seeing large photos with delicious recipes around here.
He just landed a huge new project, so I doubt he’ll be making pasta with broccoli anytime soon, though this tasty high-protein dish is an easy one, so maybe he’ll find the time.
Pasta with Broccoli
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- 1 (7) oz. box Papadini Rotini Hi-Protein Pure Lentil Bean Pasta
- 2 tablespoons grapeseed oil
- 1 medium onion, sliced
- 1 head broccoli, cut into florets and steamed
- 1 cup cherry tomatoes, sliced in half
- olive oil to taste
- celtic sea salt to taste
- In a large pot, bring 12 cups of water to a vigorous boil, add 1 tablespoon grapeseed oil and pasta
- Reduce to a slow boil, stirring frequently and cook uncovered 7-9 minutes
- Drain pasta in a steel colander
- Meanwhile, in a large cast iron skillet, heat 1 tablespoon grapeseed oil over a medium flame
- Add sliced onion, reduce heat and cook onion until caramelized 10-15 minutes
- Stir in broccoli florets and tomatoes and cook for another minute or two
- Dish pasta and veggies into bowls; drizzle with olive oil, sprinkle with celtic sea salt
Prep Time 20 minutes
Cook Time 28 minutes
Total Time 48 minutes
Tried this recipe?Mention @elanaspantry or tag #elanaspantry!
Since these noodles have been discontinued, what sort of noodles do you use? is there a good protein noodle substitute you’ve found?
Erika Monson says
I can’t have salt or sugar.
Is there stuff I can eat? especialy dinner(s) and/or high protine?
What kind of camera do you use? Great photos!
Thank you :-) I actually have a FAQ for that question: https://elanaspantry.com/frequently-asked-questions/#8support
No I haven’t tried making my own pasta. If you do make some please let us know how it goes.
I want to make my own pasta too! I make homemade pasta all the time using regular flour but I want to cut back on the carbs and I was wanting to use Almond Flour instead.
The problem is this. The Almond flour will be too crumbly, it would be hard to get a smooth texture, and would be sticky and prevent you from cutting it into the pasta shapes. Using the regular ingredients of Pasta makes it seem more like corn bread than dough. yes, I’ve tried it!
I ran across this link that you might find useful. However, she is not using almond flour but I’m going to substitute the other flours for the almond instead and then use the other ingredients.
If I can find something tasty to bind it together to eventually form a dough. I’m set.
I have a question, have you ever made your own pasta. I’d like to make my own gluten free pasta and need some pointers.