Ingredients (4 servings)
1/2 lb. whole wheat pasta
1 head broccoli, cut into florets
1 red pepper, sliced
4 oz. grass-fed cheddar cheese
1/4 c. Parmesan cheese
freshly ground black pepper
1/2-3/4 c. herb citrus vinaigrette (recipe follows)
Herb Citrus Vinaigrette
1 grapefruit, juiced (yield approx. 2/3 c.)
1/2 c. grapeseed oil (substitute: olive oil, extra virgin olive oil, canola oil)
2-3 Tbsp red wine vinegar
1/4 small red onion (substitute: 2 green onions, 1 shallot)
1 garlic clove
1 Tbsp dijon mustard
1/2 tsp fresh oregano
1/2 tsp fresh thyme
1/2 tsp sea salt
1/8 tsp freshly ground black pepper
Begin by making the vinaigrette. I used the vitamix, but any blender, food processor or magic bullet-like machinery will work. Add everything into the machine and blend until smooth. Taste and adjust accordingly with salt and pepper. Let sit in the fridge while you cook everything else. Don’t worry if it separates, just shake and serve.
Then, bring water to a boil and cook pasta according to the package.
While water is coming to a boil, chop the cheese and veggies (any Spring veggies will do,) steam if desired, place veggies in a large bowl, set cheese aside.
Once pasta is cooked, drain it, reserving about 1 c. pasta liquid, and add the pasta to the veggies.
Pour over the vinaigrette and cheese pieces. Toss until everything is combined. Sprinkle in Parmesan cheese.
Toss and season with salt and pepper to taste.