The second recipe I made this past week was Broccoli & Bow Tie pasta. Of course there is no way I could get away with no meat at a meal with my husband, so I added chicken.
I LOVED this dish. I was so excited about it, I couldn’t wait to have lunch the next day just to eat leftovers.
Broccoli & Bow Ties Recipe
Prep Time: 10 mins Cooking Time: 20 mins
8 cups broccoli florets
1/2 pound farfalle (bow tie) pasta
2 tablespoons unsalted butter
2 tablespoons good olive oil
1 teaspoon minced garlic
zest of 1 lemon
2 teaspoons salt
1/2 teaspoon freshly ground black pepper
1 tablespoon freshly squeezed lemon juice
1/4 cup toasted pine nuts
freshly grated Parmesan cheese
Toast the pine nuts by placing them in a dry saute pan over medium low heat. Cook for about 5 minutes, tossing often until golden brown. Cook the broccoli for 3 mins in a large pot of boiling salted water. Remove the broccoli from the water with a slotted spoon. Place in large bowl and set aside. In the same water, cook the bow tie pasta according to the package directions. Drain well and add 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 pine nuts and cheese.