Quarantine Pasta

I love a good, easy, versatile recipe. This is such a great recipe to make while on lockdown and it’s so cheap. You can change out basically any of the ingredients - but do not mess with the garlic, because garlic is life. 

I also like to add some protein to this. If you’re vegetarian you can add chickpeas or cannellini beans. If you’re a carnivore, you can add some chicken. 

The fresh herbs and lemon juice really add an extra punch, but technically you could do without, since we’re “social distancing” and all and I’m really not trying to get trampled at the local supermarket while Karen is getting her 25th roll of toilet paper for the week. 

This is a great beginner recipe and a perfect way for you to ease yourself in the kitchen.

Ingredients

1 cup chopped broccoli crowns

¼ cup finely chopped parsley 

2 tablespoons fresh lemon juice

2 tablespoons butter

½ cup pecorino romano (or parmesan) cheese

½ cup chopped (red or yellow) bell pepper

3 cloves finely chopped garlic 

2 tablespoons olive oil

1 tomato, roughly chopped 

½ dry white wine 

½ large onion finely chopped 

½ teaspoon red pepper flakes

½ package of pasta (can use regular pasta, whole wheat or gluten free)

Salt, pepper to taste

Directions

1. Place 1 tablespoon of butter and the olive oil in a saute pan over medium heat.

2. Add the onion and cook until translucent, around 5 minutes. 

3. Add garlic and red pepper flakes and cook for one minute. 

4. Add broccoli and bell peppers. Stir to coat evenly in oil and butter mixture. 

5. In the meantime, bring a pot of salted water to boil.

6. Add white wine and cover for around 10 minutes. The peppers and broccoli should be tender, but not mushy. 

7. Add pasta to water, and cook until al dente. 

8. Add tomatoes and let cook for another 10 minutes. At this point the ingredients should be coming together. 

9. Drain pasta and add to sauce

10. Turn heat down to low, and add lemon juice, butter, parsley, and parmesan, stir to combine. Serve and enjoy!