Grated Vegetable Pasta with Fennel and Clams

High in vitamin C and a good source of fiber, fennel can stand with just about any plant when it comes to its health benefits. Enjoy it daily in salads, dips or alone with a little olive oil and black pepper.

In a large pot, bring water to a boil; blanch broccoli until al dente. Remove and set aside.

Bring the broccoli water back up to a boil and cook farfalle pasta until al dente. Remove, strain, rinse and set aside in bowl covered with plastic wrap.

Using a large non-stick pan, add half the oil and sauté onions and fennel on medium heat until onions are translucent. Add the mushrooms and cook until golden.

Push aside the vegetables and make a well in the pan to add the remaining oil and garlic and cook until fragrant. Add clams with juice, broccoli and heat until hot.

Add pasta, salt and pepper, parsley and lemon zest. Mix thoroughly. Place on a platter and top with chopped parsley.