So, as we all get back into the swing of things, I thought I'd share a quick and easy weeknight dinner recipe. I made this one last night and we gobbled it up! You can make it with just the pasta and broccoli, or you can add some extra protein with either chickpeas or chicken. (I added chickpeas. If you want to make it with chicken you can use chopped, leftover chicken or shredded rotisserie.)
Simple. Yummy. Nutritious.
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| Not known for my beauty food shots; but trust me, it's good. |
1 package shape pasta of your choice (I used gluten-free penne)
1 head of broccoli cut into bite size pieces
1/4 cup olive oil
2 heaping tsps minced garlic
1/2 cup grated Parmesan cheese
1 tbsp butter
1 cup pasta water
salt and pepper to taste
1 can garbanzo beans, drained and rinsed OR 1 cup shredded/chopped cooked chicken (optional)
Cook the pasta according to package directions, saving 1 cup of the pasta water before draining. (You can use any kind/shape of pasta that you like. I used two different kinds of gluten-free penne, one rice-based and one lentil-based.) Cut the broccoli into bite-sized pieces. While the pasta is cooking, heat the oil in a large sauté pan over medium heat. Add the broccoli and minced garlic, and cook until the broccoli begins to soften. If you plan to add beans or chicken, you can add them while the broccoli is cooking. Add the cooked pasta, Parmesan, butter, and pasta water. Add salt and pepper to taste. (I used about 1 tsp of each, added 1/2 tsp at a time.) Stir to combine and let simmer for a few more minutes. Sprinkle with a little more Parmesan when serving.
It was simple, fast, and delicious.
Until next time, happy cooking (and eating).
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