Monday, September 13, 2010

Dinner tonight: inexpensive, tastes and looks great, easy to make (Perfect!)

This pasta dish is a snap to put together, you can feed a family for under $10, and of course it's super healthy.
Fiddle around with the ingredients if you don't like something about the recipe. For instance, cauliflower can substitute for broccoli. And you can add some meat or other protein, such as cut-up rotisserie chicken, without adding much to the cost or taking away the healthful benefits.
The more garlic, the better.........and add as much cheese as your waistline and/or cholesterol numbers will allow.

Recipe: Farfalle with Broccoli and Grape Tomatoes Serves 4

(Note: I used whole-wheat bow ties, or farfalle, but penne or rotini will be good, too)


4 cups broccoli florets, cut into bite-size pieces

10-12 ounces uncooked pasta, preferably whole grain

2 pint-size containers cherry or grape tomatoes

2 T canola or olive oil, plus cooking spray

3 T minced garlic, or more to taste

½ cup dry white wine or stock

1 tsp dried oregano

Salt and pepper

½ cup grated cheese, such as Parmesan or mozzarella


Cut grape or cherry tomatoes in half and set aside.

In a large pot, heat several quarts of salted water until it comes to a full boil. Add broccoli and let come to a boil again. Add pasta to this pot and cook until pasta is al dente, about 8-10 minutes. Pour mixture through a colander to drain and set aside.

Meanwhile, heat oil in a large frying pan to medium-hot, adding cooking spray as needed, making sure that the bottom of the pan is evenly coated with oil.

Add garlic and cook, stirring, for two minutes. Add wine or stock along with tomatoes. Reduce heat to medium and stir-fry for 3-4 minutes. Add oregano and seasonings, stirring well.

Stir in pasta and broccoli, cover and let mixture simmer for another couple of minutes.

Spoon into serving dishes and sprinkle with the cheese, passing more cheese at table, if desired.

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