Broccoli & Bow Ties

This recipe is a great kid-friendly, weeknight standby. It's so easy to adapt however you wish. You can add a different veggie, some chicken, or shrimp. Just adjust the sauce as needed & make a bit more if you add a lot.
It can also be made ahead of time & reheated in the microwave.

Begin by grating the zest of one lemon.

Then, mince {or grate} 2 cloves of garlic. Set the aside for now. Toast a 1/4 cup of pignoli nuts in a dry skillet over medium heat, for 4-5 minutes, or until browned.

Set aside.

Wash & trim 2 heads of broccoli into bite sized florets. Bring a large pot of salted water to a boil & cook the broccoli for 3 minutes.

Remove from the pot with a slotted spoon & bring the water back up to a boil. Cook a 1/2 pound of farfalle pasta according to package instructions.
Transfer the broccoli to a large mixing bowl.

While the pasta is cooking, heat 2 tablespoons of extra-virgin olive oil & 2 tablespoons of unsalted butter in a skillet. Add in the garlic & lemon zest & cook over low heat for 1 minute. Remove from the heat & add in a 1/2 teaspoon kosher salt & some freshly ground pepper {to taste}.

Along with 1 tablespoon of freshly squeezed lemon juice.

Drain the pasta & add it to the broccoli. Stir in the sauce, pignoli nuts & a 1/2 cup grated Parmesan cheese.

Serve warm.

Broccoli & Bow Ties

Adapted from Barefoot Contessa
Serves 6-8

2 heads broccoli, cut into florets
1/2 pound farfalle (bow toe) pasta
2 tablespoons unsalted butter
2 tablespoons extra-virgin olive oil
2 cloves garlic, minced
zest of one lemon
freshly ground pepper
1/2 teaspoon kosher salt
1 tablespoon freshly squeezed lemon juice
1/2 cup freshly grated Parmesan
1/4 cup toasted pignoli nuts (optional)

Bring a large pot of salted water to a boil & cook the broccoli for 3 minutes. Remove the broccoli with a slotted spoon. Place in a large mixing bowl & set aside.
In the same water, cook the pasta according to package instructions. Drain & add to the broccoli.
Meanwhile, heat the butter & olive oil in a skillet, until the butter is melted. Add the garlic & lemon zest & cook over low heat for 1 minute. Remove the pan from the heat & add in the lemon juice, kosher salt & freshly ground pepper {to taste}. Pour the sauce over the pasta & broccoli & toss well.
Add in the Parmesan & pignoli nuts. Season to taste with extra kosher salt & pepper, if needed. Serve warm.
Click here for the printable recipe.