The EASIEST Pasta with Broccoli
plus I challenged myself to avoid the grocery store for a week
Pasta with Broccoli
It’s quick, easy and if your family likes broccoli, a crowd pleaser. It takes 20 minutes (including the time it takes to boil water) which is about the same time as a box of mac n’ cheese. I haven’t done the math but I would go as far as saying that per serving it’s less expensive too. Embedded in the recipe are some precise cooking times that make this pasta so genius. The recipe is below and is visible to paid subscribers.
Some variations:
adding a knob of butter at the end for richness
subbing out the pasta water with chicken stock
stirring in some leftover chicken (being Italian I’m allergic to pieces of chicken in pasta, it’s wrong, but sometimes functionality trumps tradition)
adding in some anchovy paste (yum!)
Shopping My Pantry
If we just met, I am a professional recipe developer and food stylist. A side effect of my job is that my pantry and fridge are overflowing with food. It’s not a bad problem to have. But I don’t like wasting food. I find myself buying new groceries for dinner without really taking a look in my pantry and instead building a meal around what I already have. I got fed up this week and made a commitment to shop for no new groceries until the weekend. I had bought a whole chicken last Friday, which I roasted and served for dinner on Sunday. So beginning with Monday, here’s what I made or are planing to make:
Chicken Udon Noodle Soup: I made chicken stock with the bones form Sunday’s roasted chicken. I had a bunch of Asian greens and veggies withering away in the crisper. Plus I had frozen udon noodles in the freezer! Chili oil. Done.
Spicy Brussels Sprouts Rice Bowls with Crispy Tofu: I bought Brussels sprouts at Costco last week with grand plans that have not happened yet. I’m going to make a pot of sushi rice as the base, a variation of THESE Brussels sprouts plus my favorite crispy tofu from Weekday Vegetarians. (If you don’t own that book, you should.)
Spinach Risotto: I found a box of frozen spinach withering away in my freezer. I’m determined to use it. Here’s what I’m thinking… I defrost it. Put it in my Vitamix with a little broth and garlic. Puree until super smooth. The other items I have: arborio rice, leftover chicken stock from Monday, parmigiano reggiano and a little mascarpone or heavy cream. I’ll make a nice risotto and stir in the pureed spinach to turn it vibrant green. Finish it off with the cream and more parmigiano.
Crunchy Salad + Homemade Chicken Nuggets: I doubt I will have used all my romaine and radishes by Friday. I’ll make a big crunchy salad with any bits of cheese I have. The loaf of bread I bought will absolutely be stale so I’ll make some garlicky croutons with that. I always have my homemade chicken nuggets in the freezer. I’ll make this combo… or I’ll cave and order delivery. Only time will tell.
Makes enough for 2 adults and 2 toddlers