Broccoli & Bow Tie Salad
Servings: 8 servings
Points value per serving: 6 points

Ingredients:
Kosher salt
8 cups broccoli florets (4 heads)
1/2 pound bow tie pasta
2 Tablespoons unsalted butter
2 Tablespoons good olive oil
1 teaspoon minced garlic (or to taste)
Zest of 1 lemon
1/2 teaspoon freshly ground black pepper
1 Tablespoon freshly squeezed lemon juice
About 1/4 cup grated Parmesan cheese

Cook the broccoli for 3 minutes in a large pot of boiling salted water. Remove the broccoli from the water with a slotted spoon or sieve. Place in a large bowl and set aside.

In the same water, cook the bow-tie pasta according to the package directions, about 12 minutes. Drain well and add to the broccoli.

Meanwhile, in a small saute pan, heat the butter and olive oil and cook the garlic and lemon zest over medium-low heat for 1 minutes. Off the heat, add 2 teaspoons salt, the pepper, and lemon juice and pour this over the broccoli and pasta. Toss well. Season to taste, sprinkle with the grated parmesan cheese and serve warm.