Farfalle with Broccoli

One of the things about buying produce at Costco is that you are stuck with HUGE bags of one item and you have to be creative about what to make with all of the bag. This week, it's broccoli and brussel sprouts that I have to figure out what to make with all those veggies!

With the broccoli, I made some cream of broccoli soup for lunch tomorrow and this pasta dish tonight. I still have 3/4 of the bag left, so I'll need to look for more broccoli recipes. There is anchovy fillets in this sauce, but they will melt when cooked so that you won't be able to tell that they are there. They add an salty flavor to the pasta which you won't be able to obtain without them.

Farfalle with Broccoli from Giada De Laurentiis' Everyday Pasta

4 to 6 servings

1 lb farfalle

2 heads of broccoli, trimmed to florets (about 4 cups)

1/4 cup extra-virgin olive oil

4 tbs unsalted butter

3 garlic glovers, chopped

5 anchovy fillets, chopped

1/4 teas. crushed red pepper flakes

1/2 teas. salt

1/2 teas. freshly ground black pepper

1/2 cup freshly grated Parmesan cheese

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook, stirring occasionally. After 5 minutes, add the broccoli florets to the pasta, stir, and cook for another 4 minutes. Drain the pasta and broccoli, reserving 1 cup of the pasta water.

Meanwhile, in a large skillet, heat the olive oil and butter over medium-low heat. Add the garlic, anchovies, and red pepper flakes and cook for 5 minutes. Add the broccoli, pasta, salt and pepper and toss. Add some of the reserved pasta water, if necessary, to make a light sauce. Transfer to a serving platter and sprinkle with the Parmesan cheese.