Recipe of the Week

This has been one of my absolute favorite dishes for about a year now because it’s so tasty, relatively inexpensive (no meat), and offers a good serving of vegetables. This last time we made it, we used brown rice pasta, which is my latest big discovery. I feel better about using it than white flour pasta, and we’ve never been a fan of whole wheat pasta because it’s so gritty. Brown rice pasta is a great alternative to regular pasta! And if you’re into politically correct nutrition and the cream and oil scare you, just remember that a little fat along with your vegetables will help you to absorb more of the vitamins.

Pasta with Broccoli and Tomatoes

2 cups fresh broccoli, cut into bite-sized florets
1/2 cup finely chopped onion
Grape Or Cherry Tomatoes, sliced in half length-wise
3 cloves Garlic, minced
1 lb pasta (I prefer brown rice pasta)
2 Tablespoons Olive Oil
⅔ cups White Wine (or Chicken Broth)
1 Tablespoon cornstarch
3/4 cup heavy cream
Parmesan cheese
a few leaves of fresh basil,chopped, or 1 T dried basil
Salt and Pepper, to taste

Bring a pot of water to a boil. Once the water is boiling, go ahead and cook the pasta according to directions on the package, on the al dente side so it has a nice “bite” to it.

While the pasta is boiling, heat a couple tablespoons olive oil over medium-high heat. Add garlic and broccoli florets. Saute in oil until tender and bright green, about 5 minutes. Add the onions and tomato and turn heat down to medium. Saute a few minutes until onions and tomatoes soften a bit.

Pour in 1/3 cup white wine (or chicken broth) and with a whisk or spoon, scrape the bottom of the pan so all the flavorful bits will be released.

Pour another 1/3 cup wine (or chicken broth) into a dish and add in the cornstarch and stir. Pour this into the pan with the broccoli, onions and tomatoes, and now add in ¾ cup cream. Allow the sauce to simmer a few minutes to cook off the wine. Toss in basil.

Grab a cup or two of the cooking liquid from the pasta and pour into the saucepan if the sauce needs to be thinned out a bit.

Salt and pepper to taste.

To serve, pour the drained pasta into a large serving bowl or platter. Top pasta servings with vegetable/sauce mixture and generously sprinkle with parmesan cheese.

My kids like this meal a lot. Elliot claims that tomatoes and broccoli are his favorite vegetables.

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