some nights - i just don't have dinner "in me". i am exhausted from the day and the idea of conceiving of - planning - and making a meal is almost more than i can bear. i have been really trying not to break down and get take out because i am usually very disappointed with the food and it is scary expensive.
my solution is pasta. pasta is now my "take-out". i have been collecting recipes and ideas for simple week night pasta dishes i can whip up with minimal effort and planning.
this farfalle with broccoli and feta is a go-to dinner for us. the flavors are bold and it is very doable for a weeknight. the broccoli gives you the feel good part - tastes good and is good for you - and the feta plays incredibly well with the broccoli. it gives it that quick punch of flavor that would be sorely missing from this dish if it were omitted. the garlic and the lemon come together to make a very familiar set of flavors i love. all in all - easy and flavorful.
the original recipe included kalmata olives - i omitted.farfalle with broccoli and feta
adapted from Cook's Illustrated
1 pound farfalle
4 tablespoons extra-virgin olive oil
6 medium cloves garlic , pressed through garlic press or minced (3 tablespoons)
zest of 1 lemon
2 tablespoons lemon juice
1/2 teaspoon ground black pepper
2 pounds broccoli , florets cut into bite-sized 1-inch pieces, stalks peeled, halved lengthwise, and cut into 1/4-inch thick pieces
1/2 cup chopped fresh parsley leaves
4 ounces feta cheese , crumbled (about 3/4 cup)
Bring 4 quarts water to rolling boil, covered, in stockpot. Add 1 tablespoon salt and pasta, stir to separate, and cook until al dente. Drain and return to stockpot.
While pasta is cooking, combine 2 tablespoons oil, garlic, lemon zest, 1/2 teaspoon salt, and pepper in 12-inch nonstick skillet; cook, stirring constantly, over medium-high heat until fragrant, about 2 minutes.
Increase heat to high; add broccoli and 1/2 cup water, then cover and cook until broccoli begins to turn bright green, 1 to 2 minutes. Uncover and cook, stirring frequently, until water has evaporated and broccoli is tender, 3 to 5 minutes longer; stir in parsley.
Add broccoli mixture, remaining 2 tablespoons oil, and lemon juice to pasta in stockpot; toss to combine. Serve immediately, sprinkling feta over individual servings.
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