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Tuesday, March 22, 2011

Pasta for supper tonight!

Wow, I can't believe it has been 11 days since I have posted a blog update.....Time has been flying I guess, I wish the SNOW would be melting out of my yard as fast as time seems to be moving along.  Sounds like it won't be melting much this week though.  Since I last posted, my daughter Jessica and her hubby Jesse left Minnesota winter behind and headed to San Diego, CA to begin a new adventure in their lives.  They have moved there!  I was looking at ticket prices today (online) as I do want to go visit and soon  :)
Back here in Minnesota I received a new Gooseberry Patch cookbook in the mail today - it's called Best Ever Cookies, I received a free copy because a recipe I submitted was chosen and published in the book!  Fun!  I love those cookbooks (most cookbooks really).  The recipe I am posting here now, though, is not that recipe, but instead a pasta recipe that I just whipped up for supper tonight. (since I am off to BP to work over supper!).

Lemony Penne & Broccoli
8 oz. Penne Pasta (cooked according to directions on box)
4 tbsp. olive oil
2 tbsp. minced garlic
1 pound fresh broccoli
1 can Cannellini beans, drained & rinsed
Juice & zest of a lemon
1/4 tsp. red pepper flakes
1/2 c. shredded parmesan or romano cheese
1 c. reserved pasta water

*Cook pasta according to directions ( I actually used the whole 1 pound box).
While pasta is cooking, in a skillet, saute 2 tbsp. oil and garlic until golden.  Add broccoli and 1/3 c. water to skillet and cook, stirring occasionally for 5 minutes.  Stir in the beans and heat through.  Add lemon juice and zest and red pepper flakes.  Add contents of the skillet to the cooked pasta and add the remaining 2 tbsp. oil and 1c. reserved pasta water.  Stir in the shredded cheese.  Serve!

1 comment:

  1. Thanks for sharing our recipe, JM...and enjoy that new cookbook. Can't wait to see which recipe you try first!