Somehow Bella convinced me that she deserved another day of pasta. I'm a sucker for a pretty face so of course I said yes. This is another one of her favorites that originally came from her Nonna. Simple but tasty. We have modified it a bit and added broccoli to it for some extra color/flavor. Hope you like it!
1 Head cauliflower, broken up
1 lb broccoli
6 cloves garlic
1 lb farfalle (bowtie pasta)
2 Tbsp olive oil
1/4 Cup extra virgin olive oil (I use Tuscan Herb)
2 tsp salt
1 tsp black pepper
1/2 tsp red pepper
1 Tbsp Italian seasoning
1/2 Cup parmesan cheese
In a large pot of salted water, boil cauliflower for about 8 minutes and then add in broccoli. When both cauliflower and broccoli are tender (but not falling apart), remove from water but do not discard water. Add a little more salt, and water if needed, and use this to boil your pasta. While pasta is cooking, add olive oil to a large pan and heat. Add in broccoli and cauliflower and cook for about 5 minutes before adding garlic.
Season this mixture and add pasta once it is finished. Gently stir in extra virgin olive oil, 2 ladles of pasta water, and parmesan cheese. Cook this another 5 minutes and then serve!
Options:
Try cutting back on the salt a bit in the water and instead add some of your favorite bouillon (or better than bouillon) for another kick of flavor
Bella loves when I do a mix of mini farfalle and regular for a bit of texture difference
Try serving with some fresh basil, parsley, or scallions on top
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