Kosher salt
8 cups broccoli florets (4 heads)
1/2 pound farfalle (bow tie) pasta - you can really use any kind you like
2 Tbsp. unsalted butter
2 Tbsp. olive oil
1 clove of garlic minced (I love garlic so I add more)
Zest of 1 lemon
1/2 tsp. ground black pepper
1 Tbsp. of freshly squeezed lemon juice
1/4 cup toasted pine nuts, optional
Freshly grated Parmesan cheese, optional
Cook the broccoli for 2-3 minutes (I do 2 minutes) in a large pot of boiling salt 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 (I cook it for 9-10 minutes). Drain well and add to the broccoli.
Meanwhile, in a small sauce pan, heat the butter and oil and cook the garlic and lemon zest over medium-low hear 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 pine nuts and cheese, if using, and serve.
*This dish is so easy and even my little 2 yr old will eat it. Enjoy!
4 comments:
we loved this - super yum! my kids did okay with the broccoli- taking some out and eating some.
i did 2 garlic cloves. i also did just 1 T. butter - could i just
omit this altogether??
thanks megs!
I see no problem in omitting the butter. I think you should add a little more olive oil though. It helps bind the sauce to the pasta and broccoli.
we also loved this, but my nearly-two-year old maybe not. we used a whole box of pasta and increased the other ingredients somewhat. i'm still working on it as i could use more lemon flavor than i gave us. so next time we have it, i'll play some more. but very very good megan!
for our second time, we doubled the recipe. we omitted the butter entirely and increased the lemon juice to the juice of the entire lemon, so whatever that gave. we like the stronger lemon flavor. i'm just loving this recipe megan!
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