During a recent visit with my dad and stepmom a few weeks back, I found myself in the kitchen frequently, either cooking up the bulk of the dinner meal or making some healthy sweet treats for snacking or for dessert. Although my family enjoys spicy food, it does not figure frequently on the menu as it does on mine, so after making spicy chickpeas in a tomato coconut sauce with spinach that everyone enjoyed, I nonetheless decided to go with something less spicy and closer to the sort of fare my dad and stepmom would be more inclined to appreciate.
Another reason I took over the bulk of the supper planning and prep was not only to move around but also because my dad and stepmom do not follow a vegetarian diet. That is not to say they don't enjoy and serve vegetarian meals, but it can be a challenge when you are spending over 2 weeks with a rather fussy vegetarian.
Staring at 5 feet high snow banks at the beginning of April had me craving comfort too. Dad's house is located just a few hours north of Toronto and about 4 hours from London, and although it has been a tough winter all across the province, they were hit especially hard with lots of snow and brutally cold temperatures. Not that a spicy dish Indian meal doesn't speak comfort to me, because it absolutely does and it's my specialty, but I do enjoy different types of cuisines, foods and preparations. Exploring keeps me on my toes in the kitchen.
I was quite pleased with this easy dish as were my dad and stepmom. I think it would make for a fine summer meal and it's quite portable if you happen to be taking food over to a friends or are attending a potluck. I kept the spicing minimal to allow the earthy flavor of the broccoli to come through along with the zesty fresh lemon juice. I do think it would work well with cauliflower too, with some dried herbs to enhance the flavor of the pasta and vegetable.
This dish can be served chilled or at room temperature much like a pasta salad, but I suggest when you first make it to serve it warm, especially if you are adding some crumbled goat cheese or fresh grated Parmesan cheese as a garnish. It can easily be reheated at a low temperature the next day too. I served it up with some rich sour cream and yogurt mini biscuits on the side for a filling and satisfying meal.
|Lemony Pasta with Broccoli and Chickpeas|
|Recipe by Lisa Turner|
Published on April 9, 2014
Simple, nourishing and zesty warm broccoli, chickpea and pasta salad finished with a refreshing lemon tang — terrific served warm, at room temperature or cold as a meal or as a salad
Other vegetarian pasta dishes you may enjoy from Lisa's Kitchen:
Indian-Style Macaroni and Paneer Cheese with Spinach
Asparagus Pesto Lasagna with Mushrooms
Pasta and Goat Cheese Casserole with Black Olives
On the top of the reading stack: Taste of Tanzania by Miriam R. Kinunda
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