vegetarian | gluten free | egg free | soy free | nut free

20 minutes or less

What You’ll Need:

2 cups brown rice, quinoa or chickpea pasta

1/2 tsp garlic powder

1 large head broccoli, broken into florets OR 1/2 (10-12oz) bag florets

For the sauce:

1 (4oz) log goat cheese

2/3 c warm, filtered water

zest AND juice of 1 lemon

1/2 tsp sea salt

OPTIONAL: crushed red pepper

Add a pinch of salt and garlic powder to a large pot (use a larger pot than you need — you’ll need this water later!) to a boil for the pasta & cook according to package instructions.

Break broccoli florets into a colander and set aside in the sink for now.

Drain pasta SLOWLY over broccoli and allow to sit for a few minutes to flash steam.

Combine ingredients for the sauce in the empty pot. Stir constantly until goat cheese has melted.

Add broccoli and pasta to pot. Toss to coat. Sprinkle with crushed red pepper if desired.

Dive in and be soooooo glad you did!

Serves 2.