4 cups of broccoli florets (180g)
4 tablespoons of olive oil
3 cloves of garlic, minced
1 tablespoon of oregano
1 tablespoon of lemon juice
1/2 teaspoon of red pepper flakes
2 cups of sliced mushrooms (375g)
1 medium-sized zucchini, sliced
2 tablespoons of white wine
1/4 cup of chopped green olives
3 ripe tomatoes, diced
240g of cooked penne pasta
To taste: salt
4 cups of broccoli florets (180g)
4 tablespoons of olive oil
3 cloves of garlic, minced
1 tablespoon of oregano
1 tablespoon of lemon juice
1/2 teaspoon of red pepper flakes
2 cups of sliced mushrooms (375g)
1 medium-sized zucchini, sliced
2 tablespoons of white wine
1/4 cup of chopped green olives
3 ripe tomatoes, diced
240g of cooked penne pasta
To taste: salt
Cook the broccoli in boiling water with salt for 4 minutes, until it's tender but still crisp (al dente)
Drain well
In a skillet, heat 2 tablespoons of olive oil over medium heat
Add the garlic, oregano, lemon juice, and red pepper flakes
Cook, stirring constantly, until the garlic is golden brown
Reduce the heat, add the mushrooms and zucchini, and cook for 5 minutes, until they're tender
Add the white wine and cook over low heat for 2 minutes
Set aside
Mix in the cooked broccoli, green olives, and tomatoes
Cook for an additional 4 minutes
Check the seasoning
Place the cooked pasta in a serving dish, add the remaining olive oil, and mix well
Add the reserved vegetables and serve immediately with grated Parmesan cheese
Serves 4.
