Husband-Tested
Recipe from Alice's Kitchen
Serves 4
We had
a very busy day and I didn't have time to do much cooking, so I used what I had
on hand to make this very satisfying dish. You could certainly substitute
your favorite vegetables for the broccoli (carrots, sugar snap peas, asparagus
come to mind.) You could also make this even healthier by using whole
wheat pasta of any shape. You could make this meatless by omitting
the anchovies and serving it with a crisp salad for a great Meatless
Monday meal. See how versatile this dish is?! I
even made this using one pot, so not a lot of clean up. You can find all
the ingredients at Lost River Market & Deli.
4 cups
bow tie pasta
Kosher
salt
1 large
head of broccoli, cut into small pieces (When I'm lazy, I just slice
the broccoli so that I have bite-sized pieces.)
3
Tablespoons olive oil
3 cloves
of garlic, minced
3 anchovy fillets (optional,
especially if you wish to make this for Meatless Monday)
½
teaspoon or more red pepper flakes
Freshly
ground pepper
½ cup or
so of Parmesan cheese, freshly grated
Lemon
wedges, optional
Fill a
large pot with water. Bring to a boil. Add 1 Tablespoon Kosher salt
and the pasta. Cook pasta according to the package directions, adding the
broccoli to the pot about 2-3 minutes before the pasta is done. When the
pasta is cooked al dente and the broccoli is crisp tender and bright green,
drain and leave in the colander to set aside.
In the
same pot, add the olive oil. When the oil is hot, add the garlic,
anchovies (if using) and red pepper flakes. Stir until fragrant. (This
just takes a minute. Don’t allow the garlic to burn or it will taste
bitter.)
Remove
from heat and add the pasta/broccoli mixture to the pot and toss.
Sprinkle with pepper. Add the cheese and toss. If you wish, squeeze
lemon wedges over the whole dish and serve.
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