One Pan Summer Pasta

Ingredients

2 tablespoons Olive Oil

1 small head of cauliflower

1 small head of broccoli

1 shallot

3 cloves Garlic (minced)

2 cups Peas (from frozen, or fresh)

12 ounces box of gluten-free penne (or sub your favorite pasta)

2 cups Water (for cooking (see instructions below))

2 Lemons (divided)

2 cups packed greens (spinach is great -- or a mix)

handful of fresh basil (reserving a few pieces for garnish)

3 slices cooked bacon (microwave or oven baked - to get crispy)

salt and pepper (to taste)

Parmesan Cheese (to taste)

Prep your produce: cut broccoli and cauliflower into bite-sized florets, finely chop shallot, and mince garlic. Set produce aside.
In a skillet or large deep pan, heat a generous drizzle of olive oil (about 1 tbsp) over medium heat. Once hot, add in shallots and garlic. Sauté until softened slightly and fragrant (a couple minutes).
Then, add to pan: cauliflower, broccoli, peas, pasta, the juice from 1 lemon, plus 2 cups of water. Sprinkle with salt and pepper.
Cover and bring to a boil.
Once boiling, remove cover and continue to cook al dente, about 8 minutes, ensuring cauliflower and broccoli is softened and cooked. *Use tongs to stir and continuously move pasta around to avoid sticking. When you only have a couple minute left of cooking, add greens to pan and stir to incorporate.
Once dish is complete, remove pan from heat. Top with parmesan cheese, basil leaves for garnish, bacon bits and salt and pepper to taste. Cut your second (remaining) lemon into wedges and either squeeze a bit more fresh lemon juice on top of dish or serve wedges with dish.
Serve immediately and enjoy!