2 tbsp (30 mL) each finely chopped fresh basil and parsley
2 tsp (10 mL) lemon zest
1/4 cup (60 mL) lemon juice
1Cook fusilli according to package directions; drain and let cool.
2Meanwhile, heat 3 tbsp (45 mL) olive oil in large skillet set over medium heat; cook broccoli florets and stalks, Brussels sprouts, green onions, garlic, salt, pepper and chili flakes for 5 to 7 minutes or until vegetables are tender. Stir in kale; cook for 1 to 2 minutes or until wilted.
3Toss together fusilli, broccoli mixture, basil, parsley and remaining oil. Stir in lemon zest, lemon juice and remaining oil. Serve hot or cold.
Add chickpeas or lentils to pasta salad for added protein.
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