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Dairy
Easy
30 Minutes
Diets 
Munchable straight from the fridge, this pasta serves its purpose on long summer Shabbosim, when many hours have passed since the morning meal and you find yourself hungry yet again. Don’t fret. With its lemony dressing, it’s way lighter than cholent, yet filling enough to get you through the twilight hours.
32 ounces (910 grams) Beleaves Frozen Broccoli
Tuscanini Olive Oil, for drizzling
salt, to taste
pepper, to taste
18 ounces (500 grams) Tuscanini Fusilli Pasta, prepared according to package instructions
1 small red pepper, sliced into matchsticks
1 small red onion or shallot, thinly sliced
1/8 cup roasted chickpeas
1/2 cup crumbled Ta’amti Feta Cheese
1/2 cup avocado oil
1/4 cup + 1 tablespoon Heaven & Earth Lemon Juice
1 tablespoon Italian seasoning
2 teaspoons spicy brown mustard
1 teaspoon salt
crushed red pepper, to taste
Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius).
Spread frozen broccoli on a baking sheet and drizzle olive oil, salt, and pepper. Roast for 30 minutes or until charred.
Meanwhile, mix dressing ingredients.
In a large bowl, mix pasta, broccoli, cut vegetables, roasted chickpeas, feta, and dressing. Keep in the fridge until ready to use.
Prop and Food Styling by Goldie Stern
Photography by Felicia Perretti
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