I believe pasta is getting a bad rap. I agree that too much of anything is bad. But the new whole grain pastas, that are 51% whole grain wheat, are much tastier and maintain their firmness. They also taste great and are wonderful for making healthy, tasty meals in 30 minutes.
This dish is so appropriate for springtime with its light and lemony flavor. The dish only has 4 oz of meat in it, but will give your meat lovers plenty of flavor. I asked my son Aidan, a self confessed carnivore, what he would rate this dish. He said he would give it a “YUM!” I am to make it again soon.
2 Tbs olive oil
4 oz of pancetta or bacon, chopped
1 onion, chopped
1/2 cup of sunflower seed kernels (no shell)
2-3 cups broccoli florets
1/3 cup lemon juice
1 Tbs fresh thyme leaves or 1 tsp dried
1/3 cup sun-dried tomatoes, chopped or equal amount of sun-dried tomato jam (see how to make your own right here )
salt and fresh ground black pepper to taste
Put a pot of water onto boil.
While waiting for the water…
Chop the onion, break broccoli into bite size florets, and chop up fresh thyme.
Once water is boiling, add pasta and cook according to package directions and drain.
While the pasta is cooking..
Put a large skillet on medium-high heat. Add olive oil, pancetta or bacon, and onion and stir. Once onion has become translucent add your sunflower seed kernels and stir. Place broccoli in a microwave safe bowl and MW until tender crisp and drain. Continue to saute onion mixture until onion begins to color. Add broccoli, lemon juice, sun-dried tomatoes, and thyme to onion mixture and mix thoroughly. Add this to your cooked pasta and toss, season with salt and pepper. Serve with grated parmesan. Enjoy!