Meat Free Monday


Last week’s post on the role broccoli may play in breast cancer prevention prompted my friend Debbie to send me this delicious sounding recipe. Debbie writes: 

Your post about broccoli encouraged me to send this recipe to you. I made this meal tonight, it is a regular and enjoyed by all of us. And it is quick and easy to make, which is great for me:) It comes from Giada DeLaurentiis. I love her cookbooks and my favorite  is entitled “Everyday Pasta”. We eat a fair amount of pasta in our house:)

Farfalle with Broccoli  

1 pound farfalle (bow tie pasta)
2 heads of broccoli, trimmed to florets (about 4 cups) – I make a rough
estimation here and often add more
1/4 cup extra-virgin olive oil
4 tablespoons unsalted butter
3 garlic cloves, chopped
5 anchovy fillets (you can leave these out if you want, I will explain
1/4 teaspoon crushed red pepper flakes
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 cup grated Parmesan cheese  


Bring a large pot of salted water to a boil over high heat. Add the pasta and cook according to directions, however add the broccoli florets to the pasta when there is 4 minutes left, stir and cook. Drain the
pasta and broccoli, reserving 1 cup of the pasta water.  

Meanwhile, in a large skillet, heat the olive oil and butter over medium-low heat. Add the garlic, anchovies, and red pepper flakes and cook for 5 minutes (be sure you stir this and keep on medium low or else it will burn). Put the pasta and broccoli in a large bowl. Toss with the  olive-oil/butter mixture, salt pepper and some of the reserved pasta water to make a light sauce.  

Giada suggests putting this on a serving platter and then sprinkling with Parmesan cheese.
However, 2 points I would like to make. 1- I tried the anchovies once. They do melt down to nothing when you cook them as above but my family did not like the strong taste. So now I leave them out and the dish is still flavorful and yummy. 2 – I add some Parmesan cheese to the entire dish in the large bowl and stir to make a light sauce before I serve it. Sometimes I also add more cheese on top of my own dish as I love the flavor:)  

Thanks Debbie 🙂