1. Cook the Organic quinoa real & rice penne for about 8 minutes in large pot of boiling, salted water with a dash of olive oil.
2. When there are 5 minutes left of cooking for the pasta, add the broccoli florets and turn the heat up to high to bring the water back up to a boil.
3. Once boiling, reduce heat and simmer until the broccoli is bright green and tender and the pasta is al dente. Reserve 1/2 cup of the pasta cooking liquid, then drain the pasta and broccoli.
4. In the same pot add a bit of olive oil. Add in the garlic and a pinch of chili flakes, cook for a couple minutes just until garlic begins to brown. Stir in the lemon zest and lemon juice.
5. Then add pasta and broccoli back into the pot and toss well to combine adding the reserved cooking liquid. Taste and season with salt and pepper as needed. Garnish with lemon zest, nutritional yeast and chili flakes if desired.

1 tbsp = tablespoon

1 tsp = teaspoon