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.
Frequently tired mother to a happy 7 year old daughter and 2 year old son. Wife to a worthsmith who argues for a living. Employee to a really cool un-Lumberg boss at a large Office-space-esque institution of higher learning. Currently stationed at home, working from my laptop. Condo dweller in the heart of screenland who misses NY & snow.