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Serves: 4 as a side 

Time:  2 hours 

Active time: 15 minutes 

 

Ingredients: 

2 c broccoli florets, cut small 

1/2 lb dry pasta 

1/4 red onion, julienned 

1/2 red pepper, diced small 

1/2 green pepper, diced small 

1 2.25 oz can sliced black olives, drained 

1/2 c pepperoni, sliced 

1/2 c Parmesan cheese, shaved 

1/4 c This Little Goat Went to Wisconsin Spice Mix 

3 Tbsp extra virgin olive oil 

4-6 Tbsp lemon juice, from 1-2 lemons 

Salt & Pepper to taste 

Bring 4 qts of water to a rolling boil, add 2 Tbsp salt.  Add broccoli and cook for 3-5 minutes, until crisp tender.  Remove with slotted spoon and lay out on baking sheet and allow to cool in refrigerator.  Add pasta to pot and cook to al dente according to package instructions.  Drain, toss with 1/2 tbsp olive oil and add to tray with broccoli, allow to cool completely.   

When broccoli and pasta are cool, mix with remaining ingredients.  Refrigerate for at least an hour, or up to overnight to allow flavors to meld.  Adjust seasoning before serving.