So after making soup for a few meals in a row, we figured it was time to maybe try something else. This was a super quick and easy recipe that was both filling, delicious and good for a few days afterwards. Here’s what you’ll need:
1/2 pound dried whole wheat bow-tie pasta
5 tablespoons EVOO
1 tablespoon minced garlic
1/4 teaspoons crushed red pepper flakes
1.5 lb broccoli (i used about 2 frozen bags…whoops!)
salt and pepper
2-3 oz. goat cheese (About 1/2 cup)
1/3 cup parmigiano-reggiano
1.2 small lemon, juiced
optional add-ins: kalamata olives, chickpeas, and baby arugula (i chose not to use any of these 🙂 I was going to use chickpeas but decided it didn’t really need it)
Bring a large pot of salted water to a boil and then add the pasta and cook until al dente (per package instructions). Strain the pasta but make sure you reserve about 1 cup of pasta water for later. When you strain the pasta, run it under cold water so it stops cooking. Now it’s time to make the sauce.
In a skillet, heat 3 tablespoons of olive oil over medium low heat. When the oil is hot, add the red pepper flakes and garlic and cook, stirring constantly so the garlic simmers but doesn’t burn. Cook for like 30 seconds to infuse the oil and then scrape into a small bowl and set aside.
Return the pan to the stove, add 2 more tablespoons of olive oil and heat until simmering. Add the broccoli and sprinkle with some salt. Cook, stirring occasionally until the broccoli has shrunk to a single layer. Since I used frozen broccoli, this didn’t really happen and it took a long time to defrost 🙂 Make sure the broccoli is nice and toasty – don’t rush it! Once it’s cooked to the right texture, add the sun-dried tomatoes and about 1/3 cup pasta water. Cover the pan with a lid and continue cooking until the water has simmered down to almost noting. Uncover and remove the pan from the heat.
Once that has cooked down, add the drained pasta to the pan and drizzle with the chili infused oil. Give it a stir, then add in the goat cheese and parmesan.
Add another 1-2 tablespoons of the pasta water, lemon juice and stir until the pasta gets creamy. Season with salt and add more pasta water if needed. Serve immediately and garnish with the remaining parmigiano and enjoy!
Overall, this pasta was so good. It was super creamy from the goat cheese with a little bit of a kick from the chili oil. The broccoli offered a nice crunch to contrast the creaminess. It was good for leftovers and was so easy to make! It has been boyfriend approved and would highly recommend for an easy weeknight meal.