We’re going for light (ish) and quick dinners around here lately. An easy one that I love to throw together is this pasta dish with broccoli and blue cheese. I originally got this from my mom, and it’s a great weeknight dinner. I really like this, too, because it dirties only a few bowls: a pasta pot, a colander, and a mixing bowl. And I suppose you could eliminate the mixing bowl and use the emptied pasta pot if you really wanted to cut down.
In the time it takes to boil the water and cook the pasta, you are done, and cooking the broccoli in the pasta water makes it even easier.
1 clove garlic, chopped
1/4 t crushed red pepper
1 T olive oil
1/4 c butter
4 oz crumbled blue cheese (don’t be afraid to be generous here, more cheese just makes for a creamier sauce – I probably end up using 6-8 oz)
2 T grated parmesan cheese
freshly ground black pepper
3/4 lb bite sized broccoli florets
12 oz penne
Combine garlic, red pepper, olive oil, butter, blue cheese, parmesan cheese and pepper in large mixing bowl. Set aside to warm. [I also set the mixing bowl on top of the boiling pot of pasta to help melt the butter, but only for a minute at a time, the pasta water will boil over]
Cook pasta in large pot of boiling, salted water. Add broccoli when there is about 5 minutes left on the pasta cooking time. Drain pasta and broccoli. Immediately add to sauce in bowl and toss. Serve with extra parmesan.