Broccoli-Tomato Shells w/Basil & Lemon

I could eat macaroni every single day, easy! There are so many macaroni dishes I have in my head, that I think it could go on for months. It's very versatile, it's affordable, you can eat it in soups, stews, you can stuff vegetables with it, bake it, have it as a main dish, a side dish and even dessert. Yes, I said dessert!

You can use zucchini in this dish instead of broccoli if you'd like.  You can add in chick peas and bacon. For you vegetarians you can sprinkle on some seasoned bread crumbs for that added crunch. Use your creativity.

1 cup macaroni, I of course used shells
1 head of broccoli
1 pound of tomatoes, diced (I used Roma)
1 red onion, diced
3 garlic cloves, minced
3/4 cup fresh basil, roughly chopped
3 tablespoons fresh lemon juice
S/P to taste
Crushed red pepper, optional (a little goes a long way, I would use just under a teaspoon)

Cook the macaroni  until it's firm to the bite. Us Italian-Americans like to call it  Al dente. Drain the pasta, and return it to the same pot.

In a large skillet drizzle some extra virgin olive oil, heat it over medium-high heat. Add in the garlic and saute' about a minute. Next add in the onions, saute' another minutes or so. Throw the broccoli, tomatoes and half of the basil into the skillet, along with the salt, pepper and crushed red pepper flakes. Cook for about 5 to 8 more minutes.

In a large bowl combine the macaroni, broccoli-tomato mixture, the rest of the basil, lemon juice, and cheese of your choice. Give it a good mix, serve and enjoy!



Copyright © 2012 Salvo-lutions by, Dana Salvo