Broccoli, Zucchini & Pepper Pasta
No one needs high maintenance meals these days. This pasta fits the bill perfectly. We've sent you the produce and now we're here to help you turn it into a tasty dish without too much fuss. Our favorite food photographer, Karin McKenna, who also happens to be a long-time customer, is showing us how she's transforming this week's box contents into a divine dinner. Perhaps the best part is just how simple it is to throw together using your RFR veggies along with a few items from your pantry.
Karin recommends "using what you feel like, what you have, what is simplest and most comforting for you right now." This "nourishing, hearty, comforting, very simple pasta" is quite versatile and easy-going. Here's how Karin put it together.
Here's What You Need:
1 half head of broccoli
1 bell pepper
1 can beans (cannellini work well, but again, up to you) - or any other protein
1 lb. your favorite pasta
1/2 - 3/4 c. extra virgin olive oil, plus more for sauté
4 garlic cloves, minced
1 tsp. red pepper flakes (more or less, up to you)
1/2 c. dry white wine
In a small sauce pan, heat 1/2 to 3/4 cup of EVOO on the lowest flame and add in 4 minced garlic cloves and about 2 teaspoons of red pepper flakes and 2 teaspoons of Kosher salt. Let the oil slowly heat up and absorb the flavors while you work on the veg and pasta. When the other ingredients are nearly ready, add in 1/2 c. or so of white wine and increase the heat a bit to reduce for another five minutes.
Core and slice red pepper into thin slices. Break half of the broccoli head into smaller pieces and then cut into bite-sized pieces, using the stem too. Slice one zucchini lengthwise and then chop into 1/4” slices. Season all with salt and pepper then cover and steam for 5 minutes. Drain water, toss with a bit of oil in same pan and add beans. Sauté a bit longer to your preferred tenderness and until beans are hot.
While vegetables are steaming, heat water for enough pasta for four people and prepare to taste. Chop a few fresh herbs, whatever you have on hand: oregano, thyme, chives, basil. Plate the pasta with the peppers, broccoli, zucchini, and the bean mixture. Then spoon the warm garlicky, spicy oil over the top and sprinkle on the herbs.
Even simpler than the pasta is this lovely crisp green salad.
Rinse, dry and chop as much of the romaine as you’d like. Squeeze a bit of lime or lemon juice (a tsp or so if you’re measuring) over and then drizzle with olive oil (again with measuring, maybe 2 tsp.) Sprinkle a pinch of Kosher salt and a few shakes of pepper and you’re good. If you have extras of the fresh herbs, you can toss those in as well.
Thanks Karin for sharing this lovely, low maintenance recipe. We can't wait to make it ourselves! Don't forget to show us what you're cooking up in your own kitchen! Tag us on Facebook and Instagram @realfoodremedyrx so we can share your creations to inspire our community!
Photos & Recipe by Karin McKenna.