This bright and zesty pasta is a great way to get in some greens! Toasted pine nuts lend a unique flavor that blend excellently with par-boiled broccoli. It’s lemony and earthy with plenty of umami from red miso and nutritional yeast; a plant-based protein meal sure to please the whole family and done in the time it takes to boil the noodles!

Go Green! Today I'm thrilled to partner with Dreamfields Pasta to bring you this zesty, Penne w/ Broccoli & Miso Pine Nut Gremolata. Using Dreamfields Pasta is an easy way to make your meals a little bit healthier! Check below to enter a giveaway to win a case of their delicious and nutritious pasta.

Dreamfields pasta is made with premium durum wheat semolina here in North America. It's also a great way to fill up on fiber and protein with 5 and 7 grams respectively in each one-cup cooked serving! Dreamfields unique recipe contains inulin, a prebiotic fiber sourced from chicory root, which helps promote healthy digestion. Visit their website to learn more about the brand and find some more great pasta recipes.

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Penne w/ Broccoli & Miso Pine Nut Gremolata

By Kathleen Henry @ Produce On Parade

Published 10/04/2016

Ingredients

1 box Dreamfields Penne Rigate
1 medium broccoli head chopped, florets only
1/2 cup pine nuts
1 large lemon
1/4 cup extra virgin olive oil
1 tablespoon red miso paste (or other favorite variety)
Dash black pepper
Dash crushed red pepper flakes
1/2 cup chopped fresh parsley
2 large cloves garlic, minced
2 tablespoons large-flake nutritional yeast
Vegan Parmesan cheese (optional)

Instructions

Prepare pasta according to package directions, adding chopped broccoli to pan during last 3 minutes of cooking. Before draining, reserve 1/4 cup cooking liquid. Return pasta and broccoli to pan; set aside.
Meanwhile, in small skillet, toast pine nuts over medium-low heat about 10 minutes or until fragrant, stirring often; set aside Watch carefully so they do not overcook.
Zest lemon; measure out 1 tablespoon of zest. Juice lemon, measure out 2 tablespoons of juice.
In liquid measuring cup or small bowl, whisk together olive oil, lemon zest and juice, miso paste and peppers, whisking until miso is well incorporated.
Stir reserved cooking water, oil mixture, parsley, garlic, yeast and toasted pine nuts into pasta. Toss to coat well. Serve immediately, topped with vegan Parmesan, if desired.

Yield: 6

Prep Time: 20 mins.

Cook time: 10 mins.

Total time: 30 mins.