It's Foodie Friday at Designs by Gollum. Stop by and see what everyone has been cooking!This is a favorite pasta recipe of mine. It's easy and I love the bright flavor of the broccoli with the lemon/olive oil sauce. It's a favorite of both adults and children. And I've seen even non-broccoli eaters devour this dish.
It's from my favorite, Ina Garten, from her Barefoot Contessa Family Style.
I love the green and white color of the dish and to enhance that color even more, I chose to serve it on a green and white dish.
BROCCOLI AND BOW TIES
Kosher salt
8 cups broccoli florets
1/2 pound farfalle (bow tie) pasta
2 T. butter
2 T. olive oil
1 t. minced garlic
1 lemon zested
1/2 t. freshly ground black pepper
1 T. freshly squeezed lemon juice
1/4 cup toasted pine nuts
Freshly grated Parmesan (optional)
Cook the broccoli for 3 minutes in a large pot of boiling salted water. Remove the broccoli from the water with a slotted spoon. 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 oil and cook the garlic and lemon zest over medium-low heat for 1 minute. Off the heat, add 2 t. salt, the pepper and lemon juice and pour this over the broccoli and pasta. Toss well. Season to taste, sprinkle with the pine nuts and cheese, if using and serve.
Kosher salt
8 cups broccoli florets
1/2 pound farfalle (bow tie) pasta
2 T. butter
2 T. olive oil
1 t. minced garlic
1 lemon zested
1/2 t. freshly ground black pepper
1 T. freshly squeezed lemon juice
1/4 cup toasted pine nuts
Freshly grated Parmesan (optional)
Cook the broccoli for 3 minutes in a large pot of boiling salted water. Remove the broccoli from the water with a slotted spoon. 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 oil and cook the garlic and lemon zest over medium-low heat for 1 minute. Off the heat, add 2 t. salt, the pepper and lemon juice and pour this over the broccoli and pasta. Toss well. Season to taste, sprinkle with the pine nuts and cheese, if using and serve.
12 comments:
Hi Martha,
I love broccoli! and I will diffently try out your recipe. I just can't tell enough how much I enjoy your postings.You are an amazing hostess and your tables are always a delight for the eyes.
Take care,
Elizabeth
I make something similar with spinach. I love pine nuts and am going to give this a try!
Ina's recipe are always a winner in my book:)
Joyce
Yum!! Love the broccoli!
I've had a lovely 'catch up' on your last few posts. Did I tell you that I made your cold orzo salad for a picnic? Delicious. Now today you post a recipe to help me use the rest of the bag of Costco broccoli - that's serendipity!
I too love antique napkins and have a collection that I use regularly. I also love colourful luncheon napkins and have a rainbow of them from April Cornell. I love to mix them up for a riot of pastel colours on a summer table.
This is one of my favorite meals! I can't believe my eyes, I had planned to post this very same thing today! Glad I saw yours first! LOL! Talk about great minds thinking alike!
Katherine
This is a wonderful combo and I think it's perfect for summer weather.
Hello Martha, I will be writing this recipe down, it looks so yummy. It's hard to find different ways to cook broccoli too. Thanks for stopping by Loveleigh Treasures and thanks for the recipe!
You're talking my language, Martha. This is my favorite way to prepare pasta. Fresh ingredients and a very light sauce. I'm not a tomato sauce kind of girl.
Broccoli and Pasta, my grand-daughters will love this recipe. THANKS!!!! Geri
Sounds wonderful and healthy too!
Christi
I hope to see you at Crock Pot Wednesdays at diningwithdebbie.blogspot.com this week. Mr. Linky is up and ready for you.
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