Category Archives: What’s for Dinner

One-Pot Pasta with Broccoli and Bacon

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One-Pot Pasta with Broccoli Rabe and Bacon

Everyday Food, serves 4

There is just something about pasta. It’s quick, delicious, versatile and appeals to the masses.  There’s something even better about a pasta recipe that has vegetables already in it.  If you’d like to make this recipe vegetarian, substitute 2 tablespoons of olive oil for the bacon.  Don’t have any broccoli rabe? (Broccoli rabe, also know as rapini, is actually related to turnips and not broccoli.)  Use broccoli cut into smallish pieces or spinach instead.

Ingredients

salt and pepper

1 lb. short pasta, such as rotini or fusilli

1 bunch of broccoli rabe or broccoli, cut into 2-inch pieces

4 slices of bacon cut into 1/4″ pieces,

1/3 c walnuts, chopped

2 garlic cloves, minced

Parmesan cheese, optional

1.  Cook the pasta according to package directions.  Add the broccoli rabe or broccoli 2 minutes before the pasta is finished cooking. (If you like your vegetables softer, cook for a longer time.)  Reserve 1/2 c of the pasta water; drain pasta and veggies and set aside.

2. Add bacon to the pasta pot and cook over medium-high heat until some of the fat has started to liquefy. (If using olive oil, heat your olive oil.)   Add the chopped walnuts and cook until the nuts are toasted and the bacon is crispy, 3 minutes.  Add the garlic (may use sliced garlic if you like) and cook for 1 minute.

3.  Add the pasta mixture.  Mix until all ingredients are combined, adding enough reserved pasta water to create a thin sauce that coats the pasta.  Serve with Parmesan cheese.

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Roasted Tomatoes

I saw somebody roast tomatoes a long time ago and kept on forgetting to try it. It’s such an easy way to yield delicious results. Enlist the help of your kids and have them cut the tomatoes in half, while younger kids can place the tomatoes on the baking sheet.  If you have more time, lower the oven temperature and roast them more slowly.  Most importantly, don’t eat them all before dinner.  Serve the salad with some grilled chicken or fish.

Roasted Tomato Salad

small tomatoes, any variety, cut in half length-wise

salad greens

cheese (Parmesan, goat, feta)

salad dressing

 

  1. Place the cut tomatoes, cut-side up on a rimmed baking sheet.
  2. Roast in the oven at 400 degrees. (You can go as low as 350 if you have time, or as high as 450 degrees.)  Roast until the edges of the tomatoes are slightly brown and crisp. The time will depend on the temperature, but keep checking them at the higher temps so they don’t burn.
  3. Mix your salad greens and place on a platter or in a bowl. (Salad on a platter looks pretty, but it is harder to mix.) I like to mix arugula with other greens.  Scatter the tomatoes on top and add cheese of your choice.
  4. Drizzle your favorite salad dressing on top. I like to use balsamic vinegar and olive oil.  Serve and enjoy.