Ingredients:
Makes 6-8 servings 1-1/2 cups of Eat Smart Beneforté broccoli florets 3 teaspoons salt, divided 1/2 pound fusilli pasta 4 tablespoons extra virgin olive oil 1 red bell pepper, seeded and sliced into long thin strips 1/2 teaspoon garlic powder 1 lemon zest 1/8 teaspoon red pepper flakes 1/2 teaspoon freshly ground black pepper 2-1/2 tablespoons freshly squeezed lemon juice Freshly grated Parmesan (optional)

Instructions:
Cook broccoli for 3 minutes in a large pot of boiling water with 1 teaspoon salt. Remove from water with slotted spoon. Place in large bowl and set aside. In same water, cook pasta according to package directions, about 10 minutes. Drain well and add to broccoli. While pasta is cooking, in small sauté pan, heat oil and cook sliced red pepper, garlic and lemon zest over medium-low heat for 3 minutes. Off heat, add 2 teaspoons salt, red pepper flakes, pepper and lemon juice. Mix and pour this over broccoli and pasta. Toss well. Season to taste, sprinkle with cheese (if using), and serve. For added protein, shred 1/2 of a cooked store-bought roasted chicken, then toss with pasta and serve.