Post by Loupy on Feb 21, 2019 20:46:57 GMT -7
One-Pot Creamy Broccoli Pasta
From: Sheela Prakash @ www.thekitchn.com/broccoli-pasta-266013?
After working my way through our new collection of one-pot pasta recipes, I finally realized what so many of you have known all along: They’re completely and utterly magical. Since the pasta boils directly with the sauce ingredients and soaks everything up as it cooks, the resulting dish is even more flavorful than I ever imagined.
I’ll be honest with you: I was always a little dubious of the one-pot pasta method. I mean, I can’t argue with the convenience factor, but I assumed the vegetables would be overcooked or the sauce would be watery. But boy was I wrong. My latest favorite is this family-friendly mix of al dente shells and crisp-tender broccoli, coated in a thick and creamy (but not at all heavy) sauce, thanks to one surprising ingredient.
SERVES: 4
INGREDIENTS
1 pound broccoli (about 2 medium heads), cut into bite-sized florets
12 ounces dried small shell or ditalini pasta
4 1/2 cups water
1/2 cup whole-milk plain Greek yogurt
2 tablespoons olive oil
4 cloves garlic, minced
1 tablespoon kosher salt
1/4 teaspoon freshly ground black pepper
Pinch red pepper flakes (optional)
1/2 cup freshly grated Pecorino Romano or Parmesan cheese (about 1 ounce), plus more for serving
INSTRUCTIONS
Place the broccoli, pasta, water, yogurt, olive oil, garlic, salt, pepper, red pepper flakes, if using, and water in a large pot or straight-sided skillet and stir to combine.
Bring to a boil over high heat.
Continue to boil uncovered, stirring occasionally to prevent the pasta from sticking, until the pasta is al dente and almost all the liquid is evaporated, 8 to 9 minutes.
Remove from the heat and stir in the 1/2 cup cheese.
Serve in shallow bowls topped with more cheese.
RECIPE NOTES
Storage: Leftovers can be stored in an airtight container and refrigerated for up to 3 days.
From: Sheela Prakash @ www.thekitchn.com/broccoli-pasta-266013?
After working my way through our new collection of one-pot pasta recipes, I finally realized what so many of you have known all along: They’re completely and utterly magical. Since the pasta boils directly with the sauce ingredients and soaks everything up as it cooks, the resulting dish is even more flavorful than I ever imagined.
I’ll be honest with you: I was always a little dubious of the one-pot pasta method. I mean, I can’t argue with the convenience factor, but I assumed the vegetables would be overcooked or the sauce would be watery. But boy was I wrong. My latest favorite is this family-friendly mix of al dente shells and crisp-tender broccoli, coated in a thick and creamy (but not at all heavy) sauce, thanks to one surprising ingredient.
SERVES: 4
INGREDIENTS
1 pound broccoli (about 2 medium heads), cut into bite-sized florets
12 ounces dried small shell or ditalini pasta
4 1/2 cups water
1/2 cup whole-milk plain Greek yogurt
2 tablespoons olive oil
4 cloves garlic, minced
1 tablespoon kosher salt
1/4 teaspoon freshly ground black pepper
Pinch red pepper flakes (optional)
1/2 cup freshly grated Pecorino Romano or Parmesan cheese (about 1 ounce), plus more for serving
INSTRUCTIONS
Place the broccoli, pasta, water, yogurt, olive oil, garlic, salt, pepper, red pepper flakes, if using, and water in a large pot or straight-sided skillet and stir to combine.
Bring to a boil over high heat.
Continue to boil uncovered, stirring occasionally to prevent the pasta from sticking, until the pasta is al dente and almost all the liquid is evaporated, 8 to 9 minutes.
Remove from the heat and stir in the 1/2 cup cheese.
Serve in shallow bowls topped with more cheese.
RECIPE NOTES
Storage: Leftovers can be stored in an airtight container and refrigerated for up to 3 days.
