This is one for the kids. Broccoli is one vegetable that both my kids eat without hesitation. Relief. So, I use it quite often as I know it will get cleared off the plate. So, I am constantly looking for dishes to add it to to make it a little more interesting other than just steamed. Today for lunch, we added it to this very quick and simple pasta bake. It was enjoyed by both of them, so it will become a repeater.
Bowtie Pasta and Broccoli Bake
1/2 lb/250 grams of bowtie pasta
2 Cups/350 grams of broccoli florets
1 Cup/240 ml of cooking cream
3/4 Cup/85 grams of grated Gouda cheese
1/4 Cup/25 grams of grated parmesan cheese
1 clove of garlic, crushed
1 Tablespoon of butter
Salt and pepper to taste
Small bunch of fresh chopped parsley
First, blanch the broccoli. Do this by pouring boiling water over the broccoli and then putting it a large bowl of cold water. The reason I like to do this, it ensures a bright green colour to the broccoli and helps keep a crunch to the texture. Set aside.
Cook the pasta according to the package instructions and set aside. In a medium bowl, mix together the two types of cheese and set aside.
In a medium saucepan set over a medium heat, add the butter and garlic. Stir it for a minute and add the cream. Bring to a slow simmer and the cheese, reserving a few tablespoons for later. Reduce heat to low and stir until you have a smooth sauce. Season with salt and pepper and add the parsley. Again, reserving a little for the top.
In a 4-6 person serving baking dish, add the pasta and pour over the cheese mixture. Stir really well and bake in a preheated 350 degree F oven for about 30 minutes. Remove from oven and sprinkle over remaining cheese and parsley. Let it stand for about 5 minutes before serving.
Click the downloadable link below to print recipe!
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Hello and thanks for stopping by. I'm Julia and I have a passion for wholesome fresh food. Here you can find what's cooking in my Spanish kitchen, with inspiration from my Newfoundland roots!
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