Community Pick
Broccoli & Bow Ties
"This Barefoot Contessa recipe was posted in response to a request. Enjoy!"
photo by Izy Hossack
- Ready In:
- 35mins
- Ingredients:
- 11
- Serves:
-
8
ingredients
- 8 cups broccoli florets (from 4 heads)
- 1⁄2 lb farfalle pasta (bow tie)
- 2 tablespoons unsalted butter
- 2 tablespoons extra virgin olive oil
- 1 teaspoon minced fresh garlic
- 1 lemon, zest of
- 2 teaspoons kosher salt
- 1⁄2 teaspoon fresh ground black pepper
- 1 tablespoon fresh lemon juice
- 1⁄4 cup pine nuts, toasted
- freshly grated parmesan cheese (optional)
directions
- Bring a large pot of salted water up to the boil, add broccoli florets, and cook for just 3 minutes; you need the water to cook the pasta, so do not drain; instead, remove broccoli with a large slotted spoon and place into a large serving bowl.
- Making sure the water is still boiling, add pasta; cook according to pkg directions (about 10 to 12 minutes), then drain well and add cooked pasta to the broccoli.
- While pasta is cooking, toast the pine nuts: place a small skillet over medium-low heat and add nuts to skillet; stir often--it will take about 5 minutes for them to toast; watch carefully so they do not burn; set aside.
- Now heat the butter and oil in a small skillet over medium-low heat; add both minced garlic and lemon zest and saute for one minute.
- Remove skillet from burner and add the salt and pepper, and the lemon juice; stir to combine then pour over the broccoli and pasta in the large bowl; toss.
- Taste pasta and broccoli mixture and add more salt or pepper if necessary.
- Sprinkle toasted pine nuts and parmesan over dish, and serve.
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Reviews
-
This is a great recipe. I've probably made it a dozen times over the past few years. -
I love it! I get tired of cooking vegetables the same way all the time & pasta is a hassel because it always needs cream which goes bad so quickly so I never buy it. This recipe solved both dilemmas and didn't require any extra pans/pots. Thank you! Good and tasty. Btw I added some crushed red peppers, probably doubled the garlic (maybe even more than doubled it), and decided after adding the parmesan that it's better without it. -
I have made this salad many times. It is one my favorites. -
This dish has a very fresh taste. I love the combination of broccoli, garlic and lemon, so I knew this would be great. I only used 1/2 the salt and it was enough for me. Very good, I will make again. -
Very good, especially that tangy lemon sauce and proportions were just right. Made for Going Green, a March tag game.
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Tweaks
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I made a lot of modifications but it came out excellent. I used asparagus instead of broccoli. I sauteed the chopped asparagus in olive oil along with a few cloves of minced garlic. I added that to the bow tie pasta (cooked al dente) along with the juice of half a lemon. I sauteed the pine nuts in the same pan. The rest of the recipe is pretty much the same.
RECIPE SUBMITTED BY
I have been sharing recipes here at Recipezaar since October 2001. You won't see me around anymore, although if you're an old-school Zaarite you'll remember that in the past, you couldn't shut me up!
