Ingredients Jump to Instructions ↓

  1. 1/2 pounds broccoli, cut into florets

  2. 1 lemon

  3. 12 ounces rotini

  4. 2 tablespoons olive oil

  5. 1 medium red bell pepper, diced

  6. 1 cup sliced button mushrooms

  7. 2 cloves garlic, minced

  8. 1/3 cup canned vegetable broth

  9. 1 package (10 ounces) frozen peas, thawed

  10. 1 cup cherry tomato halves

  11. 1/3 cup chopped walnuts, toasted*

  12. 1 tablespoon chopped fresh oregano leaves or 1 teaspoon dried oregano leaves

  13. Salt

  14. Black pepper

  15. 1/2 cups (6 ounces) shredded Monterey Jack cheese

  16. 1/4 cup freshly grated Parmesan cheese

Instructions Jump to Ingredients ↑

  1. To steam broccoli, place steamer basket in large saucepan; add 1 inch of water. (Water should not touch bottom of basket.) Place broccoli in steamer. Cover. Bring to a boil over high heat; steam broccoli 4 to 6 minutes or until bright green and crisp-tender.

  2. Meanwhile, finely grate colored portion of lemon peel using bell grater or hand-held grater. Measure 1 tablespoon lemon peel; set aside.

  3. Cook rotini according to package directions. Drain in colander. Place in large warm bowl; keep warm.

  4. Heat oil in large skillet over medium heat until hot. Add bell pepper, mushrooms and garlic; cook and stir 2 minutes . Add broth; cover and cook 3 to 4 minutes or until vegetables are tender.

  5. Add broccoli, peas and tomatoes to skillet; cook until heated through, 2 to 3 minutes . Stir in walnuts, lemon peel and oregano. Season to taste with salt and black pepper.

  6. Add vegetable mixture to rotini; sprinkle with Monterey Jack cheese and toss until cheese is melted. Sprinkle with Parmesan cheese.


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