Well, I certainly hope none of you were searching for something light and healthy after gorging yourself this past weekend on stuffing and gravy. And apple crumb pie. And Bacon & Leek Potato Gratin. Wait…don’t I still have some of that hidden from Husband in the fridge? Back in a sec….
You’d think that the abundance of creamy carbs currently filling my system would make me desire something a little less stick-to-your-ribs than pasta with cream sauce, but, you see, there is another power at work here – a power that makes me pee at odd intervals (like 5x this past hour), burp loudly in mixed company, and crave nothing but carbs, morning, noon and night. This power also firmly plants its heel into my kidney at inappropriate times of day, and causes my body to experience all manner of “little miracles” that are best reserved for a forum other than a food blog. Trust me, there are some things you guys just don’t wanna know about.
Kitty’s Pasta with Roasted Broccoli and Lemon Cream Sauce
(with a little inspiration from Ina Garten)
serves 2 – 3
2 cups broccoli florets
1/2 pound pasta of your choice (Pictured is thin spaghetti)
4 cloves garlic, sliced
zest and juice of 1/2 large lemon
2/3 cup heavy cream
salt & pepper
Preheat your oven to 400F, spread your broccoli on a sheet pan, and drizzle generously with olive oil and kosher salt. Toss, and pop into oven. (There is nothing quite like roasted broccoli. This broccoli here is a gorgeous head of purple broccoli. I go ahead and roast the whole thing, and then I leave the leftovers in the fridge to snack on or throw into recipes – its great on salads or on a baked potato.) Turn once, and allow to cook until both sides get a nice carmelization – about 15 – 20 minutes.
While the broccoli cooks, get your pasta water boiling, and start your cream sauce. Cook the sliced garlic over medium heat until it just begins to fragrance your kitchen. Add the cream, lemon juice, and lemon zest to the pan, along with some salt and black pepper, and whisk it all together. Bring the mixture just to a boil and then turn down the heat to low, and allow to simmer and thicken for about 10 minutes. (Don’t be afraid to allow it to bubble! That’s when it thickens!)
Cook your pasta as normal, and when its just al dente, add it to the cream sauce, along with the roasted broccoli. Toss well, top with loads of parmesan cheese, and season to taste. Yum.
Some of my more savvy readers may have noticed that I included this recipe not only in the Veggie Overload! category, but also in the Spoiled Husband, Veggie Fake-Out!, and oft-neglected The Things I Do With Peas category. How can one recipe wear so many hats, you ask? Well, its all thanks to this scrumptious cream sauce, which has on more than one occasion made its way into Husband’s belly – accompanied by green peas (an easy one), wilted baby arugula (it looks like basil), and shredded zucchini (that one was a stretch). It really comes down to the first rule of a good Veggie Fake-Out – start with a super-yummy recipe, throw some veggies in (in tiny pieces!), and hope for the best.