Have you ever had one of those mornings when you knew that you needed to bring something for lunch, but had no idea what you were going to do about it? Due to my busy schedule, I have that morning more times than I would care to admit. The scenario: I’ve planned out some meals for the week, but not a full schedule. I have some vegetables left over from other dishes and know that I need to use them. I have all of my pantry staples lying around. This dish is perfect for mornings (or evenings) when you don’t have a lot of time, but you are looking for something that can be thrown together in the time it takes you to wash a sink full of dishes.

Rotini and Broccoli
  • 1 c. tri-colored vegetable rotini
  • 1 c. fresh or frozen broccoli, chopped
  • 2 TBSP. lemon juice
  • 2 cloves of garlic
  • a splash of white wine that has been leftover in the fridge for days (don’t pretend you don’t have those in your house)

1. Bring a pot of water to a boil and add the rotini. Let it boil for 5 minutes and then add the broccoli.

2. Lightly spray a pan with olive oil (you should be using less than a teaspoon) and saute the garlic over medium heat until it starts to turn golden. Add the lemon juice and white wine and allow it to simmer for 2 minutes.

3. Drain the pasta and toss with the garlic/lemon/deliciousness mixture and enjoy.