Another quick and easy pasta for a weeknight, just like the Kale & Basil Linguini or the Whole Wheat Pasta a few posts back. Using green tomatoes with broccoli and pasta gives it a nice tangy pop, as opposed to using standard red tomatoes. Though, if you get some delicious heirlooms at the Farmers Market, they’d be great in here too. However, if using heirlooms you won’t want to toss them in until just before being ready to toss in the pasta. You don’t want to overcook the delicious freshness that is found in heirlooms. I toss in the green tomatoes with the garlic, because in my experience the green tomatoes are a bit ‘sturdier’ than a soft red tomato. Throwing them in early facilitates the softening. This recipe serves 4, or gives a single gal a couple of lunches during the week!
1 bag fusilli/corkscrew pasta
3-5 TBSP really good olive oil
1-2 large head of broccoli, cut into florets
1/2 shallot, minced (or 1 heaping TBSP of the pre-minced in a jar kind)
3-6 cloves garlic, roughly chopped – but not so big they’d be better off in the oven (or if you’ve got some whole roasted garlic cloves on hand and love to eat the full clove in a bite, like I do..you can use that instead or in addition)
a few sprigs each, fresh herbs: oregano, thyme, and possibly sage
*optional, but highly recommended: 2 medium-large green tomatoes, diced – or you could just use red ones, but I find the green give this a bit of zing
1. Boil noodles according to package instructions. Meanwhile, cut up the broccoli and chop the garlic, and warm the oil in a skillet over medium heat.
2. Saute the garlic and shallots in the warm oil, until the garlic starts to soften – about 3-4 minutes. (If using green tomatoes, dice them and add them in with the garlic).
3. Add in the broccoli, herbs, and red tomatoes (if using) and saute another 5 minutes or so – depending on how ‘done’ you like your broccoli. Drain the pasta (but do not rinse) and toss into the skillet o’ veg. Toss to combine and drizzle in more oil if needed. Season with salt and pepper to taste, and voilà!
And as Nikki would say, “Serve with garlic bread!”
**Fun Additions: You could toss in some diced fresh or roasted red bell, or use a combo of green and red tomatoes – which could help cover the color palette for the dish..red bells/tomatoes, green broccoli, white garlic…with some spelt or whole wheat noodles, along with some garlic bread and you’ve got most of the gamut covered. Now to really cover the color wheel – blueberry ice cream or sorbet for dessert! 😉 See, dessert really can help you round out the health benefits of a meal…