Pasta and Broccoli

I wasn't going to cook the other night, took the night off which is rare in this house.  But there were hungry mouths to feed, mine included.  With one person being a vegetarian and one watching calories, it's hard to eat out in restaurants and not be tempted to go overboard.  I went surfing in the pantry and the fridge, and pulled some things together to make this simple, delicious pasta and broccoli dish.  Recipe below.

I started with a box of "good for me pasta", farfalle is one of my favorites.  Get the salted water going for that and when it boils throw it in and stir so it does not stick together.

Then start the sauce.  Gotta have garlic in there, chopped up three cloves and cooked in 3 tablespoons of extra virgin olive oil.

I used frozen broccoli because I did not have fresh, but you could also use fresh if you like.  Rinse the frozen broccoli to thaw it somewhat and drain it.  

Drain the pasta when it is done, toss with the broccoli sauce and tomatoes, top with shaved Parmesan or Pecorino - Romano cheese and fresh chopped flat leaf parsley.

Pasta and Broccoli

1 box of your favorite pasta, I used Barilla Plus Farfalle

3 tablespoons of extra virgin olive oil

3 large cloves of garlic, minced

pinch of crushed red pepper flakes, more if you like heat

1 bag of frozen broccoli florets

salt and pepper, to taste

1/2 lemon, juiced

10 grape tomatoes, cut in half lengthwise

Parmesan or Pecorino - Romano cheese

fresh chopped flat leaf parsley

Bring a large pot of salted water to boil.  Add the pasta and stir.  

In the meantime, add 3 tablespoons of olive oil to a frying pan and heat on medium heat.  Add the garlic and cook, but do not burn it.  Sprinkle in the pepper flakes.  Rinse the broccoli under warm water to thaw. Drain the broccoli thoroughly.  Remove the frying pan from heat, toss in the broccoli and stir to coat. Return to heat, add the salt, pepper.  Let it simmer for about 2 - 3 minutes,  until the broccoli is completely thawed, but remains bright green. 

When pasta is done, drain, pour into a serving dish and toss with lemon juice, pour the broccoli sauce over the top and add the tomatoes, toss again.  Top with shaved cheese and fresh chopped parsley.  Serves 6.

Veggie Pasta Salad

You've all heard of pasta salad with vegetables in it, right?  Well, I made a veggie salad with pasta.  To cut down on the carbs and to make it healthier for my family, I used less pasta and more vegetables.  I started with a protein and fiber packed multigrain pasta and lots of fresh vegetables.  Recipe below.

I tossed everything in a large bowl with some fresh fat free mozzarella cheese, then added the cooked pasta. 

Chopped up some fresh flat leaf parsley and basil, then tossed with this dressing.  It's pretty because of all the colors, light on calories and it's good for you!

Vegetable Salad with Pasta

2 cups Barilla Plus dry pasta of your choice

1 1/2 cups small broccoli florets

1 1/2 cups of small cauliflower florets

1 /2 cup chopped red onion

1/2 English cucumber, peeled, halved and sliced

1/2 bag of broccoli slaw

1 cup of whole cherry tomatoes

1 cup of chopped baby carrots

3 ribs celery, sliced

3 radishes, sliced

1/2 cup chopped red bell pepper

1/2 ball of fresh fat free mozzarella cheese, cut into cubes

2 tablespoons of chopped flat leaf parsley

5 basil leaves sliced

1/2 cup of Ken's Lite Caesar Dressing

Bring 8 cups of salted water to a boil.  While the water is coming to a boil, prepare all the vegetables and add to a large bowl. When the water is ready, add the pasta and stir.  Continue to cook until al dente.  When the pasta is done, drain and rinse under cold water. Add to the bowl and toss with the vegetables. Add the cheese, parsley and basil.  Pour on the dressing and toss to coat.  Makes 8 servings.