Farfalle and Broccoli
My husband loves broccoli especially when I make it with pasta for dinner. Here is my version of Broccoli and Farfalle. Deliciously simple with clean flavors makes an incredibly satisfying meal.
Ingredients for Farfalle and Broccoli:
1 pound farfalle, cooked according to package instructions
1 1/4 cups reserved pasta water
1 1/2 pounds broccoli florets, cut into smaller equally sized florets
6 tablespoons olive oil
4 anchovies, rinsed
6 cloves garlic, minced
2/3 cup grated parmesan cheese, plus cheese for serving
1/2 cup Greek yogurt
1/4 teaspoon crushed red pepper
zest and juice of 1 lemon
Time-Saving Tip: The cheese can be grated in advance and the lemon can be juice and zested in advance.
Let's see what we need.
We're ready to cook.
Add the oil and anchovies to a large pan. Saute for a minute and they will start to breakdown.
While the pasta is cooking start cooking the broccoli. Add the broccoli to the pan and season with 1 teaspoon salt and 1/2 teaspoon black pepper. Saute on medium high for a few minutes until the broccoli is bright green and desired tenderness is reached. I like mine slightly crispy.
Once the pasta is done cooking reserve 1 1/4 cups of cooking water before draining. With a fork combine 1 cup of the water with the yogurt and set aside.
Return the drained pasta to the pot and fold in the broccoli. Pour in the yogurt mixture and 1/3 cup of cheese. Once combined add in the remaining 1/4 cup of water and stir over low heat until everything is incorporated. Turn off the heat and stir in the remaining cheese and lemon peel; season with salt and pepper.
It's ready! Look how good this looks. It is so good. Kids and adults love it so it makes feeding a crowd very easy. Give this recipe a try and I know you'll love it.