Broccoli & Bow Ties

Some of you may know this already, but if not, lean closer and I'll tell you a secret: I have a girl-crush on Ina Garten from the Food Network. She is a scratch cook, uses quality ingredients, and isn't afraid to use a pound of butter here and there. She's also shares some easy and versatile dishes that are merely assembled rather than actually cooked. I've never had one of her recipes fail to bring compliments from the people who got to eat it.

Here is a favorite side dish. It's a veggie and a starch in one, so you don't have to make 2 side dishes. We like it with grilled chicken, though pork would be good, too. Wait and make this when you have a real lemon to zest, okay? It's worth it! Oh, and I usually use a frozen broccoli floret for this, so this is a staple in our home as I've always got the ingredients on-hand. It all just goes quicker that way.


Broccoli & Bow Ties

Kosher Salt
8 cups broccoli florets (about 4 small heads)
½ lb. farfale bow tie pasta, about 4 cups dry
2 Tbsp. butter
2 Tbsp. EVOO
1 tsp. minced garlic
zest of 1 lemon
1 Tbsp. freshly squeezed lemon juice
¼ cup toasted pine nuts (pignolis)
freshly grated parmesan cheese, optional

Cook broccoli for 3 minutes in large pot of boiling, salted water. Remove broccoli with slotted spoon or sieve; place in large bowl and set aside.

In the same water, cook the bow tie pasta according to package directions, or about 12 minutes. Drain well and add to the broccoli.

Meanwhile in a small saute pan, heat the butter and olive oil and cook the garlic and lemon zest over medium-low heat for 1 minute. Remove from heat, and add 2 tsp. kosher salt, black pepper, and lemon juice, and stir well. Pour over the broccoli and pasta. Toss well, and season to taste. Sprinkle with pine nuts and parmesan cheese, if desired, and serve. Serves 6-8

--Ina Garten, "Barefoot Contessa Family Style" cookbook