Spicy, salty, earthy and delicious, this nutritious pasta dish is easy to prepare and gluten free.
| 3 | c | broccoli (cooked and cut up into small florets) |
| 1⁄2 | c | walnuts |
| 1⁄3 | c | grated Parmesan cheese (extra for garnish) |
| 1 | clove | garlic |
| 1 | pinch | red pepper flakes |
| 1⁄2 | lemon (just juice) | |
| 1⁄4 | c | olive oil |
| 1 | c | Stonyfield Organic Fat Free Plain Yogurt |
| 1⁄2 | lb | gluten-free orecchiette (cooked according to instructions on package) |
| 3 | handful | spinach (cleaned and chopped) |
| 1 | handful | oil cured black olives (pitted) |
In a food processor blend half of the cooked broccoli with the walnuts, parmesan, garlic, red pepper flakes, lemon, and olive oil. Blend until smooth. Add yogurt and pulse until blended. Set aside.
In a large bowl toss orecchiette, remaining cooked broccoli, spinach, and olives with yogurt mixture. Place in serving dish and garnish with parmesan.