We planted the first seeds this weekend: sugar snap peas, peas, spinach, red and purple carrots, rainbow chard, and lettuce. Now I hope for regular rains to nourish my seeds. The strawberry plants are looking a little worn, perhaps they have played themselves out, we will see how it goes the year. The garlic are looking happy though.
Sometimes I am in the mood for a simple, refreshing dinner. With broccoli, whole wheat pasta, lemon, basil, parmesan, cannellini, garlic, crushed red pepper, this dish is just that. But also add in heartwarming, there is something in it that just makes me feel very happy and content when I eat it.
Lemon Broccoli Pasta
1 pound whole wheat pasta, such as rotini or penne
4 Tbsp extra virgin olive oil, divided
6 cloves garlic, sliced
1 pound broccoli florets
1 Tbsp dried basil (from the garden)
1 can cannellini, drained and rinsed
Juice and zest of 1 lemon
1/4 tsp kosher salt
1/4 tsp red pepper flakes
Freshly grated parmigiano reggiano
Bring a large pot of salted water to boil and cook the pasta. Drain the pasta and reserve 1 cup of cooking liquid.
While the pasta is cooking, heat 2 Tbsp olive oil in a large skillet over medium-high heat. Add garlic and cook 1 – 2 minutes, until golden.
Add broccoli, basil and water, cook, covered, stirring occasionally for 5 minutes or until tender.
Add beans and heat through. Add lemon juice, zest, salt and red pepper.
Add pasta. Stir in remaining oil and enough liquid to create a sauce.
Serve immediately with cheese on the side. Enjoy!
Serves 4 – 5.
- Whole Wheat Pasta with Broccoli Pesto and Garlicky Breadcrumbs (spoonful.com)
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- Broccoli & Swiss Chard Quiche – A Joint Cammy & Mommy Cooking Adventure (andreasgardencooking.com)
- Summer Pasta with Pesto (spoonful.com)
- Broccoli and Chicken Pasta Salad (spoonful.com)