forgive my inconsistency in posting. though i still spend a considerable amount of my free time in the kitchen, said amount of free time has reduced significantly. the challenges of balancing my new schedule and the fact that i'm (for the time being) cooking for one, i'm having difficulty tracking down my motivation. perhaps i left it in france...
this throwback dish is one of the first i made when embarking out on this culinary journey. it's creamy without being heavy, packed full of incredible flavor, and contains my best vegetable friend - brocc.
this recipe was inspired (okay, mostly copied but i added my own touches) by one i saw on one of my favorite veggie blogs, cookie + kate.
you'll need...
about half a box whole wheat bow-tie pasta
5 tablespoons olive oil
6 cloves of garlic, minced
a shake of crushed red pepper flakes
2 large heads of broccoli, chopped into bite-sized pieces
gros sel
1/2 cup fresh sun-dried tomatoes, chopped
1/3 cup fresh goat cheese, crumbled
1/3 cup grated parmesan
1 tablespoon fresh lemon juice
then you'll have to...
bring a large pot of salted water to a boil. add the pasta and cook until al dente. once cooked and before draining the pasta, reserve 1 cup of pasta water in a heat-safe bowl and set aside. cover colander containing drained pasta with a lid or plate to keep it warm.
place a small heat-safe bowl near the stove. in a large skillet, heat 2-3 tablespoons of olive oil over medium heat. once oil is hot, add red pepper flakes and garlic. stir constantly and cook for about 30 seconds (until garlic is simmering, not browning). pour the infused olive oil into the small bowl and set aside. give the pan a quick rinse.
add 2 tablespoons of olive oil to the pan and heat over medium-low until shimmering. add broccoli and a pinch of salt. cook for about 10 minutes, until broccoli is bright green and evenly cooked - a little browning is okay!
add the sun-dried tomatoes to the pan. measure about 1/3 cup of the reserved pasta water (save the rest - you'll need it later!) and pour it into the pan. cover the skillet with the lid and cook until water has been mostly absorbed, only about 30 seconds. uncover and remove the pan from the stove.
add the drained pasta to the skillet and coat with red pepper flake/garlic-infused olive oil. add crumbled goat cheese and parmesan and stir until the evenly coated. add another 1 - 2 tablespoons of pasta water and fresh squeezed lemon juice and keep stirring. the goat cheese should be melting and getting creamier!
top with a bit more parm and serve immediately.
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