Broccoli Walnut Pasta
Prep time: 10 mins
Cook time: 22 mins
Total time: 32 mins
  • 2 cups uncooked fusilli pasta
  • 1 head organic broccoli
  • 4 tbsp olive oil, divided
  • 1 organic zucchini
  • 3 cloves garlic, minced
  • ½ cup chopped walnuts
  • ¼ tsp pepper
  • Parmesan cheese
  1. Bring a large pot of water to boil and add fusilli pasta.
  2. Cook for the time written on the bag, usually around 7-10 minutes, until al dente. Once done, strain and set aside.
  3. In the mean time, heat olive oil in a large skillet over medium heat.
  4. Add the minced garlic.
  5. Use a vegetable peeler to peel off zucchini ribbons into the skillet. Cook for 6 minutes, stirring occasionally. Once done, turn heat to low to keep warm.
  6. Add the broccoli (you can change the water if you wish) to the boiling water and cook for 6 minutes, or until tender and dark green.
  7. Strain and chop into small, bite-sized pieces.
  8. Add broccoli to the skillet and stir everything together.
  9. In a large bowl, mix together the pasta, remaining olive oil, vegetables, walnuts, pepper and freshly grated Parmesan cheese.
  10. Serve warm.
Makes about 4 cups
Recipe by My San Francisco Kitchen at