Sunday, March 29, 2009
Broccoli and Bow Ties
I like to get away with making only 2 dishes for dinner- one protein, and the other starch and veg. So this definitely fills the bill. I make this and barbecue some chicken thighs, (like I did tonight), or I'll bake chicken fingers in the oven. My kids both eat this-I think the bow ties help disguise the fact that there is broccoli in here- and there are no onions, ( a deal breaker in this house).
It comes from the ever wonderful Ina Garten, in her Barefoot Contessa Family Style cookbook. Another recipe from Ina that is fantastic and easy- always.
For those counting the points- divide by 8 servings- no cheese- each serving is 4 points. Add a chicken thigh-take off the skin!- and your whole meal is 7 points.
6 to 8 servings
8 cups broccoli florets (3-4 heads)
1/2 pound farfalle (bow tie) pasta
2 tablespoons unsalted butter
2 tablespoons good olive oil
1 teaspoon minced garlic
1 lemon, zested
1/2 teaspoon freshly ground black pepper
1 tablespoon freshly squeezed lemon juice
1/4 cup toasted pignoli (pine) nuts
Freshly grated Parmesan, optional
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.
In the same water, cook the bow-tie pasta according to the package directions, about 12 minutes. Drain well and add to 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 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.