I’ve decided to get on a bit of a health kick and start eating healthier. Whole Foods is helping me, along with the one and only Rachel Ray, who’s magazines I absolutely love. This recipe is actually found in the September 2010 issue of Food Network Magazine. I wanted something light and for once, without meat! Go figure!
Not only did I partake of it, but 2 of my friends, Joe & Dusty, did as well. On a scale 1-10, we rated it a 6.5, 7, and 7. Discussing it afterward, we decided it needed something tangy or from the citrus family to take it to the next level — our thinking: mandarine oranges or lime. We’ll have to test this theory next time we try it.
In the meantime, here’s the recipe as follows. Hope you enjoy it!
Bow-tie Pasta with Broccoli & Potatoes
Prep time: 20 min
Total time: 30 min
2 medium potatoes, peeled & cut into 1-inch pieces (I ended up buying a bag of small potatoes and used about 6-8)
1 large bunch broccoli, florets and some chopped stems
12 ounces bow-tie pasta (I used a 16oz box)
4 tablespoons unsalted butter
2 leeks, white & light green parts only, sliced into half-moons
Freshly ground pepper
1 head of Boston lettuce, torn (I used a bunch of spinach)
1 1/2 cups grated fontina cheese (about 4 ounces)
1/2 cup grated parmesan cheese (about 1 ounce), plus more for topping
1. Bring a large pot of salted water to a boil. Add the potatoes and cook 10 minutes, then add the broccoli and pasta and cook as the pasta label directs.
2. Meanwhile, melt the butter in a large skillet over medium heat. Add the leeks, 1 1/2 teaspoons salt, and pepper to taste. Cook until soft, about 7 minutes.
3. Put the lettuce in a colander. Reserve 1 cup cooking water, then drain the pasta, broccoli and potatoes over the lettuce to wilt it. Return the pasta and vegetables to the pot.
4. Add the leeks to the pot and stir in enough of the reserved cooking water to moisten. Stir in the cheeses and season with salt and pepper. Top with more parmesan.
Per Serving: Calories 735
Fiber 9 g