Broccoli and Bow Ties
- Servings : 6 to 8
- Ready in : 44 Minutes
- Course : Entree, Side Dish
- Recipe Type : Vegetarian
- Ingredient : Cheese, Pasta
- Recipie Source : Barefoot Contessa Family Style
Ingredients
- Kosher salt
- 8 c broccoli florets (4 heads)
- 1/2 lb farfalle (bow tie) pasta
- 2 T unsalted butter
- 2 T olive oil
- 1 t minced garlic
- Zest of 1 lemon
- 1/2 t freshly ground black pepper
- 1 T lemon juice
- 1/4 c toasted pignoli (pine nuts)
- Grated Parmesan cheese, optional
Instructions
- 1. 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.
- 2. In the same water, cook the bow-tie pasta according to the package directions, about 12 minutes. Drain well and add to the broccoli.
- 3. 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 t salt, the pepper, and lemon juice and pour this over the broccoli and pasta. Season to taste, sprinkle with the pignolis and cheese, if using, and serve.
Instructions
- 1. 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.
- 2. In the same water, cook the bow-tie pasta according to the package directions, about 12 minutes. Drain well and add to the broccoli.
- 3. 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 t salt, the pepper, and lemon juice and pour this over the broccoli and pasta. Season to taste, sprinkle with the pignolis and cheese, if using, and serve.
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