8 cups broccoli florets (4 heads)
1/2 pound quinoa pasta
1 tablespoons unsalted butter
2 tablespoons good olive oil
1 tablespoon minced garlic
1 lemon, zested
1/2 teaspoon freshly ground black pepper
2 tablespoons freshly squeezed lemon juice
Freshly grated Parmesan, optional (make sure it’s vegetarian!!!)
In the same water, cook the pasta according to the package directions, about 12 minutes. Drain well and add to the broccoli.
Meanwhile, in a small saute pan, heat the butter and oil and cook the garlic and lemon zest over medium-low heat for 1 minute. Off the heat, add 2 teaspoons salt, the pepper, and lemon juice and pour this over the broccoli and pasta. Toss well. Season to taste, sprinkle with cheese, if using, and serve.