Last Sunday, I had a delicious brunch (although the service was awful) ... poached eggs in avocados covered with a tomato sauce and melted cheese. The only problem was by the time dinner rolled around, I really wasn't hungry. Certainly not hungry enough to try making what I had planned for dinner. I needed something light, so enter this improvisation based on what I had on hand. I'll leave the measurements up to you. I was pleasantly surprised by how it turned out. Slow-roasted tomatoes would've probably been better for this, but it was a last minute adaptation.
Broccoli, Tomato, and Goat Cheese Pasta
Ingredients
penne or other cut pasta
broccoli
cherry tomatoes
olive oil
goat cheese
lemon
salt and pepper to taste
1. Oil a small skillet and heat over low heat. Heat cherry tomatoes and allow them to break down (about 15 - 20 minutes).
2. While tomatoes are cooking, bring a pot of salted water to a boil. Cook pasta according to package directions. A few minutes before the pasta should be done, add in the broccoli (you could also steam the broccoli if you prefer it crispier, but this saves a pan!).
3. Drain pasta and broccoli. Add in cherry tomatoes. Salt, pepper, and lemon juice to taste. Crumble goat cheese over the top and serve.
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