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Garlic white wine sauce1/4/2024 Add pasta and broccoli to skillet and combine. Cook for about 2 minutes, or until the alcohol smell has cooked off. Stir in the garlic and red pepper and cook for about 1 minute, then increase the heat slightly and pour in the wine. Heat a large skillet over medium-high heat and add the butter and remaining tbsp olive oil. While the broccoli is roasting, bring salted water to a boil for the pasta and cook according to the directions on package. Roast for 20-25 minutes, or until the broccoli is charred. Cut lemons in half and place on the baking sheet, cut side down. Cut broccoli crown into small florets, then add to mixing bowl with 4 tbsp olive oil, and salt and pepper to taste. This recipe is worth turning on your oven for in July. Meal time can be tough, and you’re doing your best. It can be a battle to get kids to eat enough vegetables, but getting them onto their plate with some pasta, garlic, and butter should assuage some more temperamental palates. If you need any extra motivation to try this, our two year old daughter loves it. Add it to a simple sauce of butter, olive oil, garlic, crushed red pepper, lemon juice, and white wine, and you have a simple, straight-forward pasta that is easy to make but doesn’t leave you feeling like you need to lie down afterwards. Lightly charred broccoli has a delightful nutty aroma, and the slightly crispy edges give it a nice change in texture. I was never terribly fond of it, though, until I tried it charred in the oven. So, I decided to put together my own.īroccoli is a wonderful vegetable that is versatile enough to work in a wide variety of cuisines, and also substantial enough to work as the main focus of a dish. Sometimes they tried to throw too much stuff into the dish, or sometimes they would fall short on flavor, but whatever the reason, I couldn’t find a simple light pasta dish that made me happy. Pasta is an easy meal to make without meat, so we’ve spent quite a while cycling through vegetarian recipes. I wrote about chana masala last week, and how one of the things that initially drew me to it was a desire for better vegetarian recipes. Delicious as they may be, eating them for long enough will leave you feeling weighed down and heavy. Grilling can be a very healthy way to cook, but any benefits you may see are negated when you’re cooking a steady rotation of meat, especially cured or cased meats. Our oven, which normally gets steady use, must be wondering if we’ve abandoned it. It’s been oppressively hot and we don’t have air conditioning, so any meal that can be made outside is a good meal. If you’re anything like me, you’ve been living almost exclusively off your grill this summer.
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