This is one of my all time favorite pasta dishes. My type of comfort food, if you will. Which has also become both of my daughter’s favorite meal all year round.
Pasta with Broccoli and Cauliflower (shown topped with toasted breadcrumbs)
2 tbsp extra virgin olive oil
2 large crowns of broccoli, washed and cut into a slightly bigger than bite sized pieces*
1 large head of cauliflower, washed and cut into a slightly bigger than bite sized pieces*
1 medium yellow onion chopped
1 large clove garlic chopped
3 cups of room temp water
1.5 tsp salt
1 tsp fresh ground pepper
1lb of cooked pasta, preferably a larger cut pasta like the rigatoni shown here.
*You can substitute 2 cups each of frozen vegetables if you don’t have access to fresh.
In a stock pan, one large enough to hold all the vegetables, heat up the olive oil on medium-high heat. Saute the onions and garlic until translucent.
One they are translucent, add in the broccoli and cauliflower. Mix well to coat them in oil. Stir for about a half a minute, then turn down the heat to medium. Add in the water. Then S&P. Stir.
At this point you can start your water for the pasta.
Cover the pot and let cook for 10 minutes at a medium simmer. Continuing to stir every minute or so. As you are stirring the pieces of the vegetables will start to break down into smaller bite sizes.
Turn down the heat to a medium low and let simmer for another 10 minutes.
By the end of the 10 minutes your pasta should be cooked, ready to be drained and for the vegetables.
In a bowl, mix together the stock from the broccoli and cauliflower with the pasta (to coat and to absorb the flavors). Plate the pasta in a bowl, top with the vegetables and you are done!
I love to sprinkle toasted bread crumbs and pecorino cheese on top. Super delicious!
TOASTED BREAD CRUMBS
This will only take 5 minutes.
Set stovetop to high heat.
In a small frying pan place a cup of dried, plain bread crumbs.
Add in 1 tbsp of extra virgin olive oil.
Mix until the bread crumbs change color and get coated with the oil.
The heat will start to toast the crumbs. Keep stirring and moving the crumb until it is toasted to a golden brown.
It can easily burn if you let it sit for a second too long, so keep moving it! My trick is to flip it. Like you would sauteing something. It helps to flip the crumb and you can see the toasting color.
Once golden take off the heat and remove from pan.