Meatless Monday: Angel Hair with Shallots and Broccoli

2014-01-07 at 18-12-49

Technically, this recipe is called “Angel Hair Pasta with Shallots, Garlic, Broccoli & Lemon,” but I really can’t stand unnecessarily long titles. The author’s original title listed half of the ingredients, which seems excessive until you consider that all of the items in the title lend a distinct flavor or characteristic to the final product.

The shallot and garlic complement one another, adding a subtle sharpness and the solid foundation. The lemon brings an acidic profile to offset the fat within the olive oil. And the broccoli, well, the broccoli brings everything else: nutrients, flavor, sustenance, texture, color, etc.

All things considered, this recipe was fine though I’m more partial to the previous pasta and broccoli recipes I have published here.

2014-01-07 at 18-09-02

WHAT WORKED: The ease of assembly. It’s really a good, quick weeknight meal.

WHAT DIDN’T: Nothing.

WHAT DID THE WIFE SAY: I honestly don’t remember. We’ll blame the cold for that.

WILL IT MAKE ANOTHER APPEARANCE: Maybe. I would tinker with this a little. Pine nuts look like a good addition, as does shrimp.

2014-01-07 at 18-10-05

Angel Hair Pasta with Shallots, Garlic, Broccoli & Lemon
Adapted from Cravings of a Lunatic

  • 1 package of angel hair pasta
  • 2 tbsp. olive oil
  • 1 large shallot, diced
  • 2 cups broccoli, cut into bite-sized pieces
  • 3 large cloves garlic, chopped
  • 1/2 cup white wine
  • 1 tablespoon butter
  • 1/2 lemon, juiced
  • 1/4 to 1/2 cup reserved pasta water
  • Salt and pepper to taste

Add olive oil to a large skillet over medium heat. Cook the shallots until soft, about 5 minutes. Add the broccoli and cook five minutes, stirring occasionally. Stir in the garlic and cook two minutes, or until aromatic.

Bring a large pot of water to boil. Add a generous amount of kosher salt and cook your pasta per the directions on the package.

Add the wine and cook until reduced by half. Add the butter and lemon. Stirring until the butter melts and the liquid takes on a saucier consistency.

Reduce the heat to low to keep warm if the pasta is not done. Before draining the pasta, scoop out about 1/2 cup of pasta cooking water into a small bowl.

Drain pasta and immediately add to the skillet. Increase heat to medium and toss the pasta with the broccoli sauce. Add at least half of the pasta water to the pan to build up the sauce.

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