Thursday, October 20, 2011

Warm Pasta Salad

We have this quite a bit around here. The recipe is more or less this:

1 pound of whole wheat pasta
1 bag of organic broccoli crowns
1 clove of garlic
1/8 cup olive oil
4 oz. asiago, parmesan blend shredded cheese (or can use other grated cheese-Romano, etc.)
1 can of olives
1 pound of cherry tomatoes
handful of fresh chopped basil
sprinkle of smoked sea salt
sprinkle of freshly ground black pepper

-Make the pasta according to package directions. While that is boiling,
-Steam the broccoli crowns in water for 2 minutes
-Chop the garlic, saute it in the olive oil and smash it up a bit in the oil to release the flavor. (Be careful not to burn!)
-Drain the broccoli, then add it to the frying pan so that the oil/garlic mixture coats the broccoli, throw in mixing bowl

-Open up the can of olives, and slice them in half. Add to mixing bowl
-Chop the cherry tomatoes in half, add them to mixing bowl, along with cheese and freshly chopped basil.
-Pasta should be done right about now. Drain it, add to mixing bowl.

-Toss everything together, sprinkle with smoked sea salt (Trader Joe's has it) and fresh black pepper

We eat this hot but also cold the next day! And there are a million variations depending on what I have in the fridge & cabinets. The above is the variation we had last night. Also try: sundried tomatoes, feta cheese, kalamata olives and oregano with the pasta & garlic broccoli.
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