This is a really great, simple weeknight dinner. (And don’t just take my word for it, Deb over at Smitten Kitchen likes it as well.) I’m not saying it’s ground-breaking or mind-blowing, but it’s pretty close to the top of the “things to make for dinner in 15 min without resorting to pre-made” list. And some nights that’s just what you want.
I did make a few tweaks to the original recipe, because I’m just not capable of cooking anything without changing it somehow. I used more vegetables and less pasta (and added broccoli, just because it’s my daughter’s favorite.) I used waaay less olive oil (and didn’t notice its absence.) And I used thyme and parsley in place of the tarragon, simply because the store was out of tarragon. It all worked out quite nicely and I especially like the thyme.
Adapted from Bon Appetit, June 2009
If you have leftovers, this makes a nice cold salad for lunch the next day.
1/2 lb rotini pasta
1 small head broccoli (about 1/3 lb), cut into florets
1 bunch asparagus (about 1 lb), cut into 2″ pieces
1 Tbsp olive oil
zest of one lemon (about 2 tsp), finely grated
1 tsp fresh thyme, finely chopped
1 Tbsp parsley, finely chopped
1 small log soft goat cheese (4 oz), crumbled
Mix together the olive oil, lemon zest, thyme, parsley and goat cheese in a large bowl. Set aside.
Bring a pot of salted water to a boil. Add the pasta and cook 6-7 minutes. (6 minutes will give you al dente pasta, 7 minutes will be softer.) Add the broccoli, then the asparagus and cook another 2-3 minutes. Reserve 1/2 cup of the pasta water. Drain the pasta and vegetables.
Add the pasta and vegetables to the goat cheese mixture along with about 1/4 cup of the pasta water and salt and pepper to taste. Mix until combined. If the pasta is dry, add a bit more of the pasta water.
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