Wednesday, January 7, 2009


Garlic cream farfalle with broccoli (recipe in the comments)
Sauteed red, orange, and yellow peppers with balsamic

Hot tea
We got this recipe idea from a cookbook I found at the Ann Arbor Public Library called the Six O'Clock Scramble, which is based on a subscription style website with weekly recipes based on a premise pretty similar to "Ten Dinners?". I liked the book a lot and found some cool recipes. My only complaint would be that many of the recipes rely a *bit* too much on processed foods or seem overly bland so as to be kid friendly. That said, this one falls into neither of those traps and we have some other goodies in the kitty from this book. Stay tuned. This was billed as a healthy replacement for fettuccine alfredo, but it's nothing like that. Regardless, it's creamy heaven and very flavorful. The garlic and basil (dried so it's winter friendly) really increase the flavor too. As you might suspect, we like the addition of broccoli - boosting the veggie content of the meal. We probably added 2X as much broccoli as the original recipe called for, so feel free to pick your own amount. We pair this dish with a colorful side and sauteed tomatoes or peppers seem logical.

Prep Notes
Difficulty: Easy
Chopping: Broccoli florets, grating Parmesan, peppers
Time: 40 minutes
Make ahead: I think both of these are best last minute.

J: "My kind of comfort food."
M: "Hits the spot for winter."

1 comment:

J said...

Garlic Cream Farfalle with Broccoli – 6 o’clock Scramble
Serves 4

1 lb farfalle or other chunky pasta
½ lb (about one large crown) broccoli florets (keep pretty small)
½ cup reduced fat cottage cheese
½ cup lowfat yogurt
1 T butter
4 small cloves garlic, peeled
½ cup chopped walnuts
¼ cup grated Parmesan cheese (use large holes on the grater)
1 t dried basil
¼ t pepper
¼ t salt
¼ - ½ cup pasta water

Cook the pasta for 10 minutes in boiling water. Add the broccoli and cook for an additional 4 minutes or until the pasta and the broccoli are tender.

Food process the remaining ingredients except for the pasta water until very smooth. Add pasta water, blending until a good (not too thick) consistency.

Toss sauce with hot pasta and taste for salt and pepper.