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!