3 cups broccoli, roughly chopped
1 lb elbow macaroni
⅓ cup extra-virgin olive oil
3 tbsp rice wine vinegar
2 tbsp Dijon mustard
½ cup onion, chopped
2 tbsp capers, drained and chopped
Kosher salt , to taste
pepper, freshly ground, to taste
½ tsp red pepper flakes, (optional)
Bring a very large pot of water to a boil.
Add a couple of tablespoons of salt, return to a boil, and cook the pasta according to package directions, until just al dente.
About 2 minutes before the pasta is tender, add the chopped broccoli.
Drain when both the pasta and the broccoli are just tender, and rinse with cold water.
Meanwhile, in a large bowl, whisk together the olive oil, rice vinegar, mustard, onion, capers, salt and pepper, and red pepper flakes if using.
Turn the rinsed pasta and broccoli into the bowl, and use a rubber spatula (or your clean hands) to mix everything together until the pasta is well coated with the dressing.
Add a bit more olive oil if it seems too dry.
Sugar: 5g
:
Calcium: 65mg
Calories: 620kcal
Carbohydrates: 92g
Fat: 20g
Fiber: 6g
Iron: 2mg
Potassium: 508mg
Protein: 17g
Saturated Fat: 3g
Sodium: 239mg
Vitamin A: 499IU
Vitamin C: 62mg
