Cavatelli & Broccoli

It's only fitting that I talk about a pasta dish today, considering it's Frank's birthday.  Those who know him, as well as my regular readers, know that the man could live on pasta of all shapes and sizes.  No lie.

Fortunately, there are plenty of ways to make it without blinking an eye.  I love having a man so easy to please!

If you've got 15 minutes, you've got plenty of time to make this for dinner.  If you've got a big crowd to feed on a tight budget, remember this dish.  If you love pasta, this is a keeper.

Happy Birthday to my partner in crime :)

Cavatelli & Broccoli
1 bag frozen cavatelli
broccoli (fresh is best, but frozen works too)
5 cloves garlic, chopped
2 tablespoons extra virgin olive oil, plus more reserved
salt and pepper to taste
crushed red pepper
grated pecorino romano cheese

Cook cavatelli according to package instructions.  Meanwhile, heat oil in a large skillet over medium high heat.  Add garlic and crushed red pepper, then broccoli.  Add salt and pepper to taste.  Saute until slightly softened.

Drain pasta and add to skillet.  Stir to combine over low heat.  Add more oil if necessary.  Add cheese, plus salt and pepper to taste, and take off heat.  Serve immediately or at room temperature.

Serves 3-4.

Linked to: Tastetastic Thursday

Broccoli Soup

I got super excited when I saw the theme for the next recipe swap.  Soup.  Love in a bowl, in other words.

I also got super excited when I saw Sarah's recipe that I was assigned.  Yum.  Not that this week has been soup-friendly weather (um, hello 60 degree weather in February, NJ!) but really, is there ever a bad time for soup?

I don't think so.

And yes, I did add the unnecessary cheese on top.  I suggest you do the same.

Broccoli Soup
from A Taste of Home Cooking

2 pounds broccoli, separated into florets and chopped
1/4 cup extra virgin olive oil
1 large onion, chopped
1 celery stalk, chopped
1 leek, white and light green parts only, chopped
1/4 cup flour
1 1/2 quarts chicken broth
fresh lemon juice to taste
salt and pepper
1/2 cup shredded cheddar cheese

Heat oil in a dutch oven over medium high heat.  Add onion, celery, leek and broccoli with a little salt and pepper.  Saute until onion is soft, about 10 minutes.  Add flour and stir to combine.  Cook for about 4 minutes.  Gradually add broth to pot, whisking to work out any flour lumps.

Bring soup to a simmer and and cook for about 45 minutes, stirring occasionally.  Puree soup using a stand or immersion blender.  Stir in lemon juice, add cheese, and season to taste.

Talk to me

I'm curious - do you enjoy my simple pasta dish recipes?  Do you find them useful?  I ask because there are so many of them that I haven't blogged, just because I'm not sure if they'd be appreciated.  A very common question when looking for dinner ideas is "I need something quick and easy", so I'm thinking that they must be helping some people out there.  Speak up now...

I personally find quick and easy recipes very useful, as well as those that use common pantry ingredients.  Lots of people out there lead very busy lives and rely on these types of meals pretty often.  I hope those people are reading my blog :)

This is another one, again, using what I usually have on hand, plus a few fresh ingredients I happened to have that day.  The vegetables can easily be substituted with others like artichoke hearts (canned or frozen), zucchini, fresh tomatoes, spinach (fresh or frozen), broccoli rabe, mushrooms...pretty much anything goes.

As for the cheese, use the fresh stuff.  Fresh mozzarella makes a huge difference as far as taste and texture.  It melts really nicely and is just so delicious.

Is there a favorite quick and easy pasta dish in your house?  If so, please share it!

Autumn Pasta with Fresh Mozzarella
1 pound pasta (whatever kind/shape you like)
3 tablespoons extra virgin olive oil
3 garlic cloves, chopped
1/2 teaspoon crushed red pepper
1/2 eggplant, diced (I didn't peel it)
1 broccoli crown, roughly chopped
1 cup canned diced tomatoes, with liquid
1 teaspoon dried basil
salt and pepper to taste
3/4 cup fresh mozzarella, chopped

Cook pasta according to package directions.  Meanwhile, in a large skillet over medium-high heat, heat oil then add garlic and crushed red pepper.  Be careful not to burn it.

Add eggplant and broccoli.  Saute until they begin to soften.  Lower heat to medium, add tomatoes, basil, salt and pepper, and  let cook for about 10 minutes.

Drain pasta and throw into pan.  Toss everything until combined, turn off heat and add mozzarella.  Stir gently so cheese is evenly coated and distributed.  Serve immediately.

Summer pasta at its best

I wasn't just blessed with a Mom who can cook...Dad is a rock star in the kitchen, too.  Now that he's feeling better (a new kidney really does wonders for a person) he's been back in there getting his hands dirty.  Lucky us!


This pasta dish makes its way to the table every summer...it's light, refreshing and delicious.  Those of you who are familiar with Sicilian cuisine will recognize these ingredients immediately.  They're typical of the most southern region of Italy, and they're delicious.  


You can eat this as a first course, a main course or a side dish, depending on what else you're serving.  No matter what you choose, it's so satisfying...perfect for a dinner party or a quiet night at home.

Dad's Sicilian Summer Pasta
1 pound perciatelli (sub spaghetti if you like)
1/4 cup extra virgin olive oil
1/2 tin anchovies, finely chopped
1 large onion, chopped
1 head broccoli, cut into florets
1 cup grape tomatoes, halved
1/2 cup pignoli nuts
1 cup raisins, soaked first in water or liquor (rum, vodka)
1/2 (28 oz) can crushed tomatoes

Cook pasta until al dente.  Drain and set aside.  

While pasta is cooking, in a large skillet, melt the anchovies in the oil, then add the onions and let them sweat.  Add the broccoli and cook until soft, followed by tomatoes, pignoli nuts and raisins.

Cook all ingredients for a few minutes, then add crushed tomatoes.  Stir until combined, and simmer for a few minutes.  Add pasta to skillet, combine and cook for a few minutes on low.  Top with grated cheese and serve.

This dish can be served immediately or at room temperature.


Linked to: Mangia Mondays

Laughing all the way to the scale

I usually try to find ways to lighten up dishes...especially rich, creamy ones laden with fat from cream, butter or any of those other heavy ingredients we all know and love.  If you want to eat dishes like this more than once in a blue moon, you need to come up with a healthy alternative.

Enter the Laughing Cow cheese wedge.

Have you ever made sauce from it?  It's like magic.  It replaces so much of the "bad stuff", as you'll see in the recipe below.  You can use any of the flavors they have...this time around I used their light blue cheese wedge.  Yum.

I created this sauce for a pasta dish I made with shrimp, broccoli and grape tomatoes...but any protein or veggies would do.  It was delicious, and guilt free!  So keep your eyes wide open when you hit the scale :)

Creamy Blue Cheese Sauce (guilt-free!)
1 tablespoon butter
3 cloves garlic, chopped
1 teaspoon flour
1 1/2 cups skim milk
3 wedges Laughing Cow blue cheese
salt and pepper to taste

Put all ingredients in a small saucepan over medium-high heat, stirring frequently until it just reaches a boil.  Add to your favorite pasta/veggie/protein combination.

A quick comfort food fix

March is almost here, but we've got some cold weather to contend with before the springtime sunshine and temps (!!!!) come upon us.  So, comfort foods are still a necessity for lots of people.  Many of these dishes take time, which is fine, but sometimes you want that warm feeling in your belly without spending hours in the kitchen.  I found an easy and delicious stovetop mac-n-cheese recipe that will solve the problem!

This took about 10 minutes to make and definitely doesn't taste like it.  I added broccoli (would have added bacon too but didn't have time to cook it - it would be fantastic in this!)...of course, you can sub any veggies or proteins you like.  It's hearty enough to be served as a main dish, but doable as a side, too.  Kids will love it too...the hot sauce can easily be omitted if need be.

Stovetop Mac-n-Cheese with Broccoli
adapted from Alton Brown

1/2 box elbow macaroni
3 tablespoons butter
2 eggs
1 teaspoon hot sauce
6 ounces evaporated milk
1 teaspoon salt
1/2 teaspoon black pepper
3/4 teaspoon dry mustard
10 ounces sharp cheddar, shredded
1 steamer bag frozen broccoli, cooked

Cook pasta according to package directions and drain. Return to the pot and melt in butter. Stir to combine.

Whisk together the eggs, milk, hot sauce, salt, pepper and mustard. Stir into the pasta and add the cheese. Over low heat continue to stir for 3 minutes or until combined.  Add broccoli and stir to coat.  

Serves 2-3 as a main dish, 4 or more as a side dish.