DAY 6: Lemon Ricotta Pasta, Roasted Broccoli, Garlic Biscuits, Pea & Cauliflower Salad

Lemon Ricotta Pasta

  • 1 cup pasta shells

  • 1 garlic clove, peeled

  • ½ cup walnuts

  • 1 Tbsp olive oil

  • 1 cup ricotta

  • Juice from 1 lemon

  • 1½ teaspoons lemon zest

  • 3 Tbsp grated Parmesan

Instructions

Boil water, add pasta; cook until al denté. Whirl remaining ingredients together in a food processor until creamy. Let stand 10 minutes. Run hot water through pasta; drain. Toss cooked pasta with sauce.

Roasted Broccoli

  • 1 stalk broccoli, chopped, including peeled stem

  • 2-3 Tbsp olive oil

  • ¼ – ½ tsp sea salt

  • ¼ tsp Italian seasoning

Instructions

Preheat oven to 400°F. Place broccoli in a large mixing bowl; add remaining ingredients and toss to coat. Transfer to baking sheet and bake 15-20 minutes or until tender-crisp.

Garlic Biscuits

Instructions

Slice 4 biscuits in half, horizontally. Spread with butter, sprinkle garlic salt (more or less, according to your taste) over butter and broil until browned.

Pea & Cauliflower Salad

  • 10 oz pkg frozen peas, thawed

  • 2 sticks celery, chopped

  • ½ head cauliflower, chopped

  • 2 slices deli ham, chopped

  • 1 Tbsp Dijon mustard

  • ½ cup sour cream

  • ½ tsp dill

  • 3 green onions, chopped

Instructions

Toss all ingredients together and serve cold.