Give Me Some Food

The other day I learned the single worst dinner to cook up when your husband has an unpredictable job.  In reality, I should be making stews and soups so that if they sit on the stove or in the oven for an extra half hour, it doesn't make a difference.

Instead I decide to make pasta.

I know. How moronic am I?  Very, apparently.

Yet, even though this pasta sat on the stove for a half hour, it way still pretty good (albeit glued together and sticky).  I decided that served immediately, this pasta would be perfect. It was tasty and had the proper amount of vegetables so that it could be a one dish meal. It also can be made in about 30 minutes (don't tell Rachel Ray). J Lo might say it was da bomb.  So, have the recipe. I got it from the October '06 issue of Bon Appetit.

Linguine with Broccoli, Pine Nuts, and Red Pepper Flakes
Serves 2

1 1/2 lbs broccoli, cut into florets
1/2 lb linguine
5 tbsp olive oil ( I used 3- but don't cut down too much- this is your main source of sauce)
2 garlic cloves, minced
1/8 tsp dried red pepper flakes
2 tbsp fresh lemon juice
1/3 c. freshly grated Parmesan cheese
1/4 c. pine nuts, toasted

Bring large heavy pot of salted water to a boil. Blanch broccoli three minutes. Drain and rinse under cold water. Drain again. Cook pasta to directions in salted water until just tender but still firm to bite. Drain.
Heat oil in heavy large skillet over medium-low heat. Add garlic, stir 1 minute. Add red pepper flakes and stir 30 seconds. Add blanched broccoli and stir until heated through, 2 minutes.

Add cooked pasta to skillet and toss with broccoli-olive oil mixture. Add lemon juice and toss to coat. Add Parmesan cheese and toss to coat. Season with salt and pepper. Sprinkle with toasted pine nuts and serve.

Getting the pasta and broccoli to be friends and mix was really tough. But I'm sure you could serve it in a way where you topped the pasta with broccoli and it looked a little classier.