Cooking the broccoli right with the pasta makes this dish easy to prepare. Adjust the ingredients to taste—the leftovers are great at room temperature for lunch the next day. (idea from Martha Stewart Everyday Food)
1 lb bowties, rotini, penne or other pasta
fresh or frozen broccoli florets
one large lemon
olive oil
1 1/2 cups grated parmesan
two cloves crushed garlic
kosher salt and black pepper to taste
dash of crushed red pepper; optional (I usually just put this on the table)
Cook the pasta for five minutes less than the directions for al dente; then add the broccoli to the water for the final five minutes of cooking time. Reserve 1/2 cup cooking water before draining.
While the pasta is cooking, grate the zest from the lemon into a small bowl, then squeeze the juice into that same bowl. Stir in the crushed garlic.
Toss pasta with 1/3 cup of the reserved cooking water, a few good glugs of olive oil, lemon zest/juice/garlic mixture and grated cheese. Add a little more cooking water if needed, and season to taste with salt and pepper. Serve with additional parmesan.
*I use this same technique with boxed mac and cheese; throw some frozen veggies in to cook with the pasta and it becomes a little bit healthier.
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