I adapted my recipe from this Bow-Tie Pasta with Broccoli and Potatoes one, which I found in our recent Food Network Magazine. The recipe was curious and looked potentially yummy. I wasn’t sure about adding potatoes in a pasta dish, and in my version, I ended up leaving them out. However, I did like cooking the broccoli together with the pasta. It added a slightly earthy flavor to the dish, complimented by the mushrooms, the slight nuttiness of the whole-wheat pasta, and the white cheddar cheese. There was a light creaminess to everything, without using any cream. (I think adding a bit of the pasta water back into the dish helped with that.) This dish was surprisingly interesting, flavorful, and a welcome yummy twist on our normal pasta meals…
- Whole-Wheat Rotini Pasta
- Medium-Sized Head of Broccoli Florets, rough-chopped
- 2-1/2 Tbsp. Butter
- 2 Leeks, chopped
- 8-oz. Mushrooms, sliced
- Boston Lettuce
- 2 cups White Cheddar Cheese, shredded
- 3/4 cup Parmesan Cheese, shredded
1. Bring a large pot of water to boil. Salt. Add Broccoli and Whole-Wheat Pasta. Cook according to pasta directions, approximately 10 minutes.
2. While pasta is cooking, melt Butter in a saute pan over medium-high heat. Add Leeks, Mushrooms and Salt. Cook until softened, approximately 9 minutes.
3. Break up Boston Lettuce and rinse. Leave in the bottom of a colander. When the Pasta and Broccoli are done, reserve 1 cup of the Pasta Water. Drain the Pasta and Broccoli over the Lettuce in the colander to wilt it. Return to pot. Add Leek and Mushroom mixture. Add Cheeses and reserved Pasta Water and mix together. Serve and enjoy!