Thursday, October 05, 2006

Broccoli and Bow Ties

I have not been grocery shopping in a couple of weeks, so my supplies are dwindling. I've mostly been eating peanut butter & jelly or frozen entrees. But now I've eaten all of those, so tonight required some creativity. To make things more difficult, I am feeling sick so I didn't want to order pizza or anything too greasy. So I looked through my recipe collection and found a simple recipe from the Barefoot Contessa for Broccoli and Bow Ties.

By the time I had finished making it, it was kind of completely different. First of all, I used penne rigate instead of bow-ties. Then, I made the lemon-garlic-butter mixture and was getting ready to cook my frozen broccoli when I realized that I did not have broccoli at all - it was a bag of frozen peas. So I used those. And then I decided that peas were not substantial enough so I threw in some frozen shrimp. For some reason I had a fresh lemon, pine nuts, and a block of parmesan so I was able to follow the rest of the recipe as written.

It was very good and flavorful, and does not seem to be hurting my stomach. I enjoyed it the way I made it but I do think it would be much better in its original form - with broccoli. I would definitely try this recipe again.

Broccoli and Bow-Ties
Kosher salt
8 cups broccoli florets (4 heads)
1/2 pound farfalle (bow tie) pasta
2 tablespoons unsalted butter
2 tablespoons good olive oil
1 teaspoon minced garlic
1 lemon, zested
1/2 teaspoon freshly ground black pepper
1 tablespoon freshly squeezed lemon juice
1/4 cup toasted pignoli (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 or sieve. 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 teaspoons salt, the pepper, and lemon juice and pour this over the broccoli and pasta. Toss well. Season to taste, sprinkle with the pignolis and cheese, if using, and serve.

To toast pignolis, place them in a dry saute pan over medium-low heat and cook, tossing often, for about 5 minutes, until light brown.

Yield: 6-8 minutes

Photo Added June 1, 2009:

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