Sunday, October 30, 2011

Broccoli and Bow Ties

I've gotten into a vegetarian routine - I feel like I don't feel as full and it helps me stay motivated to work out (especially since I'll be getting beach ready for Thailand over the next couple of months). This particular recipe post is compliments of my sister, The Vegetarian Hausfrau. Delicious and easy. ENJOY!

Broccoli and Bow Ties
from The Vegetarian Hausfrau

  • Kosher salt
  • 8 cups broccoli florets (4 heads)
  • 1/2 pound farfalle (bow-tie) pasta
  • 2 tablespoons butter
  • 2 tablespoons good EVOO
  • 1 teaspoon minced garlic
  • 1 lemon, zested
  • 1/2 teaspoon freshly ground black pepper
  • 1 tablespoon freshly squeezed lemon juice
  • 1/4 cup toasted pine nuts
  • Freshly grated Parmesan
1. 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.

2. In the same water, cook the bow-tie pasta according to the package directions, about 12 minutes. Drain well and add to the broccoli.

3. 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.


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