½ pound whole wheat spaghetti
4 teaspoons olive oil
3 large garlic cloves, thinly sliced
2 cups small broccoli florets
Grated zest of 1 lemon
½ teaspoon salt
¼ teaspoon red pepper flakes
1/3 cup crumbled reduced-fat soft goat cheese
1. Cook spaghetti according to package directions, omitting salt if desired. Drain, reserving ¼ cup of pasta cooking water. Transfer pasta to serving bowl; keep warm.
2. Meanwhile, heat oil in large nonstick skillet over medium heat. Add garlic, and cook, stirring, until fragrant about 30 seconds. Add broccoli and cook, stirring, until tender, about 5 minutes. Add broccoli, lemon zest, salt and pepper flakes to pasta; toss, adding just enough of reserved pasta water to moisten. Sprinkle with goat cheese.
Per serving (1 ½ cups): 265 Cal, 7 g Total Fat, 1 g Sat Fat, 0 g Trans Fat, 2 mg Chol, 349 mg Sod, 46 g Total Carb, 3 g Sugar, 6 g Fib, 10 g Prot, 45 mg Calc. PPV: 7