Saturday, February 14, 2015

Pasta con Broccoli

I was making dinner the other night and most of the pots and pans were in the dishwasher already from my gentleman's cooking endeavors. I got really excited when I found this recipe since it's all made in one dish. It's kind of magical how it works, really. You dump all the ingredients into the pot, boil it, and everything mixes together to make a pasta sauce AND cook the pasta in the process. It turned out perfectly. There's certainly room for tweaking the flavors, adding more seasoning, or switching out vegetables. The original recipe called for 2% milk and chicken broth, and I used whole milk and vegetable broth. I really liked this. It reheated well, too. I will hang on to this recipe. It is so easy, so fast, and only leaves you with one dirty pot to clean.


Pasta con Broccoli
The Wholesome Dish

1 pound campanelle pasta
3 cups broccoli florets
2 tablespoons olive oil
3/4 teaspoon salt
1/4 teaspoon ground black pepper
2 garlic cloves, minced
8 ounces tomato sauce
3 cups milk
1 cup vegetable broth
1 cup mushrooms, thinly sliced
3/4 cup Parmesan cheese, shredded

Add the pasta, broccoli, olive oil, salt, pepper, garlic, tomato sauce, milk, and broth to a large pot. Cover and bring to a full, rolling boil. Stir and reduce the heat to medium low. Simmer covered for 10-15 minutes, stirring occasionally. Cook until there is ½ to1 inch of liquid left in the bottom of the pot. Keep an eye on the pot in the beginning of the cooking process because milk tends to boil over easily.

Remove the pasta from the heat and stir in the mushrooms and the parmesan. Let the pasta rest for 3-5 minutes before serving. The remaining liquid will absorb into the pasta and the mushrooms will soften.

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