September 15, 2010
or, my favorite super simple dinner these days.
i realize this is sort of turning into a foodie blog lately, but that's not such a bad thing is it? with autumn just around the corner, i am already under its spell. every year when september hits, it shoos me inside. i want to hole up in my house and do all domestic things all the time. for instance, i learned how to knit the other night. hooray! and, of course, i'm cooking. whenever i can. like i'm going to run out of time before i get to make all the things i want to.
anyway.
about this pasta.
parmesanbroc
roasted broccoli + parmesan pasta
1 pound broccoli, washed, dried, and chopped into florets
a few tablespoons olive oil
salt and pepper to taste
4 cloves garlic, minced
whole wheat rotini pasta
parmesan cheese
preheat oven to 425 degrees. toss broccoli with olive oil and 2 cloves of the garlic, adding more oil if it doesn't all get coated. spread, in a single layer, onto a baking sheet. sprinkle with s + p. roast in the oven for 20 to 25 minutes. while broccoli is roasting, cook desired amount of pasta. once broccoli is done, sprinkle with parmesan cheese. when pasta is done, drain the water, put it back in the pot and drizzle with a little olive oil and add 2 cloves of garlic. stir in broccoli. add more parmesan to garnish. (alter anything to your taste!)
parmesanbroccoli

12 comments:

Jessica @ How Sweet said...

Roasted is the only way I can eat broccoli, so I am loving this! That shaved parmesan just looks delicious!

Misplaced Country Girl said...

I'm completely ok with this becoming a foodie blog! You have the BEST recipes. Everytime I see a new recipe on here I feel the need to run home and make it. You can believe I'll be adding this one to my list!

Miranda said...

You learned how to knit? Huzzah! One of my absolute favorite ways to pass the time. Have you heard about Ravelry? Send me an email if you'd like the deets.

Also, the recipe looks delicious and I shall make it.

Christina said...

Oh...YUM! This looks delicious. I'm definitely bookmarking it so that I can make it for our broccoli and pasta loving family!

And Hooray! I'm looking forward to seeing your knitting projects. I LOVE to knit (it's so relaxing), but I've never progressed much further than dishcloths and scarves. This fall, however, I'm beginning to dream of a hat. : )

AND (okay, yes, this is getting a little long...) one of my friends made your ginger-lime stir fry (which I recommended) last night and loved it enough to post about it on facebook. : )

Anonymous said...

hi Summer
love all your posts but especially the food!! if you like broccoli & pasta, this is one of my all time fave recipes -- a little time consuming but so good.



Crispy Orecchiette w/ Broccoli, Pine Nuts & Garlic
INGREDIENTS:

1½ boxes (16-oz. each) orecchiette (Orecchiette is a type of pasta native to Apulia)
2 Tbsp. slivered garlic
5 cups small broccoli florets
1/2 cup dry white wine
2/4 cup vegetable oil
1/3 cup fresh lemon juice
Salt (as required) and freshly ground black pepper to taste
3 Tbsp. balsamic vinegar
6 Tbsp. unsalted butter, cut in chunks and softened
1/2 cups toasted pine nuts
1 cup freshly grated Parmesan cheese

Preparation Direction:

In a stockpot, cook the orecchiette in salted boiling water until tender but firm. Drain, run under cold water, and drain well again.

Have ready 2 medium sauté pans. Heat 1/4 cup of oil in each until smoking. Add the cooked orecchiette carefully to the hot oil, dividing it equally. Spread the pasta out in even layers and cook for about 3 minutes, or until medium brown on the underside. Turn the pasta over and cook, without stirring, until browned on the other side. Transfer the pasta and oil to a large bowl and keep warm a few minutes.

Heat the remaining oil in one pan until hot. Add the garlic and broccoli, and sauté, tossing, for 5 minutes. Add the wine, lemon juice, salt, and pepper. Taste, adjust the seasonings if necessary, and cook for 3 minutes. Transfer to a large flameproof baking dish.

Add the browned orecchiette, balsamic vinegar, butter and pine nuts to the baking dish and toss over medium-high heat until the butter is melted. Add ½ cup of the cheese and toss to combine.

Serve the pasta in 6 heated bowls or plates, with a generous grinding of fresh black pepper on top and the remaining cheese on the side.

Source: From “Newman’s Own Cookbook

Kelli said...

You are so cute! I love all of your food recipes...yum. How fun that you learned to knit...I need to pull out the sewing machine.

donya said...

Looks healthy AND delicious! Thanks for sharing. I really want to start cooking more.

Mary Ann said...

You are about as sweet as sweet can be! I *love* your writing and your recipes are a special treat for all of us!
I cannot wait to read more about all-things-domestic...thank you for sharing.

carolina said...

once again, you made me hungry.

this looks delicious! i need to try it soon:)

leslie.conner said...

YUM!!!!

Sharon said...

Last night I had to make corn chowder (my oldest son's fav) and fresh bread because I can feel fall coming...my favorite time of year to do all things in the kitchen!

{lovely little things} said...

Great way to get mix veggies & carbs! Sounds good!

hello

hello

about this blog

Hello, I'm Summer. A people-loving introvert whose hope and life is in Jesus. His promises are my passion and my ministry is homelife. This blog is a place for me to write about everyday things. Especially food. My favorite thing to do is sit around a table, lingering over a long meal with good conversation. I live with my husband and our 2 littles. We like blizzards, thrifting, grammar, guacamole, cheerful hearts, nice manners, good movies, and making simple, real, nutrient-dense food.

"If Christ be anything, He must be everything."
-C.H. Spurgeon

old posts