11 January 2016

one pot pasta & a mess of roasted broccoli.

have you noticed that one pot pasta dishes are all the rage on pinterest these days? this was my second try (the first try a couple months back turned out delish) and i didn't use a recipe. typical for me. i read cookbooks and change the recipe, forgetting how much of what i threw in to make it work. 

i'll do my best to estimate the ingredients 
at the bottom of this blog post.

in this pot i threw in about 12 ounces mezze penne pasta. mezze penne is penne just smaller. i like the size of this pasta once cooked - easier to stuff into my mouth. wink. then i threw in garlic, seasonings, oil-packed sundried tomatoes, and chicken stock (or substitute with vegetable stock). then i put the lid on, set the burner to medium high, and let it do its thing. when it was cooked down i added parmesan and a dollop of heavy cream. and that's it. plate it with a heaping helping of roasted broccoli and you've got a nice meal for those you love. and yourself. 

i *love* roasted anything.
with a layer of parchment paper on a lipped cookie sheet i put a good amount of washed and cut broccoli onto the surface. then i sprinkled pine nuts over that, fresh cracked pepper and salt, a pinch of  red pepper flakes from way up high so they don't land in one spot, and a good drizzle of olive oil. then shove it into a 375 preheated oven for about 15 minutes or a tich more depending on the heat of your oven. DON'T over-roast your broccoli. if at 15 minutes you can put the tines of a fork into the stem area with general ease - - it's done. don't roast 'em til they're limp.

::: Pasta :::
12 ounces mezze penne (or your choice of pasta)
32 ounces chicken stock (i used trader joe's)
8 ounces oil packed sundried tomatoes (oil and all)
3 large garlic cloves (minced)
1 tablespoon dried parsley
3 tablespoons fresh basil (chopped fine) 
or 1.5 tablespoons dried basil
1 tablespoon dried oregano
fresh cracked pepper (a few good turns)
kosher salt (one good turn)

after that cooks down 
(no stirring during cooking process)
1/2 cup parmesan
1/8 cup heavy cream
turn the burner off and stir until incorporated

plate the pasta then sprinkle a bit of parmesan over it, alongside a healthy helping of broccoli, and happily consume the lot. 

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Deanna Rabe said...

That's wonderful looking and it sounds delicious!


Row homes and Cobblestones said...

Sherry this recipe looks so yummy, I am going to make it. I am going to use brocelli rabe and toss on some roasted pine nuts when serving. I agree I think mezzo penne pasta is perfect sized. Wow this recipe looks yummy, thanks for sharing it.

Sherry said...

it was rather yUmmy, i must admit. especially the broccoli - i could eat the whole pan of that stuff.

Sherry said...

broccoli rabe would offer a fantastic presentation in addition to being delicious!

Anonymous said...

Oh my!! girfrin!!! Looks DElish!!! good groceries!!! ~tammy

Red Rose Alley said...

Yummy! I love pasta and having left over lasagna for dinner. :) It's always nice to try something different for dinner. Thanks for the recipe on this.

Have a splendid week.


Sherry said...

you bring a smile to my mug. :)

Sherry said...

you're so welcome.
hope your own week is one for the memory book. :)