(from Moosewood Restaurant Daily Special)
This was so great, I've made it 3 times now! The bow tie pasta is adorbs, but I can rarely find the 'healthy' stuff ... so feel free to experiment with your fave. Kept nicely in the fridge, I love all the fibre goodness of the broccoli, and I added tomatoes when I was serving, because no one likes a refrigerated tomato :(
1/2 lb or so wholewheat bowtie pasta (about 3 cups)
5 cups broccoli florets and peeled chopped stems (1 large head)
1/4 cup extra-virgin olive oil
4 garlic cloves, minced or pressed (about 1 tablespoon)
1 1/2 cups chopped red peppers
1 1/2 cups chopped grape tomatoes
2 tablespoons fresh lemon juice
2 tablespoons balsamic vinegar
salt & pepper to taste
1/4 cup toasted pine nuts
chopped fresh parsley (and/or whatever other herbs you want)
Bring a large pot of water to a boil. Cover and cook the pasta until al dente.
Meanwhile, steam the broccoli for 5 to 7 minutes, until crisp but still tender and bright green. While the broccoli steams, warm the oil in a saucepan, gently heat the garlic in the oil for about 2 minutes, stirring frequently, and remove from the heat. Drain the broccoli and set aside.
When the pasta is ready, drain it and transfer to a serving bowl. Toss lightly with the garlic and oil. Add the broccoli, bell peppers, and tomatoes to the pasta and toss well. Just before serving, stir in the lemon juice, balsamic vinegar, and salt and pepper to taste. Top with the pine nuts and parsley and serve immediately. (Actually, I made the dressing and tossed it all together!)
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