Don't let the many steps in this recipe concern you; this recipe is still quite easy to make! If you've grown tired of typical pasta dishes, this is a great recipe for you. This pasta recipe doesn't change too much, but it changes enough to taste unique.
This is also a great way to get kids to eat their veggies. If your kids are like many in America, they don't love the idea of eating veggies like broccoli. By incorporating them into a sauce and tossing them with pasta, you'll have an easier time getting your kids to just eat their veggies.
The ingredients list for this recipe also isn't too long, especially since you'll likely have the seasonings on hand already. Pasta twists are also known as rotini. We've chosen that pasta since it does a great job of capturing the sauce. If you want to use a different kind of pasta, elbow or penne can work as well.
We have lots of other great pasta recipes on Moms Who Think. We've tried to put unique spins on pasta dishes without making them too out-there. Changing up your meal plan is important, since it keeps your family from growing bored with dinner. By serving up dinners your family loves every night, you'll have a great time and everyone will leave satisfied.
Pasta Twists with Broccoli Sauce
Ingredients:
3 cloves garlic
1 medium onion
2 medium stalks broccoli
1 large red bell pepper
¾ pound pasta twists (about 4½ cups)
2 Tablespoons olive oil
¾ teaspoon oregano
½ teaspoon salt
black pepper to taste
1 cup heavy cream
½ cup grated Parmesan cheese
Directions:
1. Bring a large pot of water to a boil.
2. Finely chop the garlic and onion.
3. Separate the broccoli tops from the stems, cut the stems and tops into bite-size pieces. Coarsely chop the red bell pepper.
4. Add the pasta to the boiling water and cook until Al Dente, 10 to 12 minutes, or according to package directions.
5. While pasta is cooking, in a large skillet, warm 1 tablespoon of the oil over medium-high heat until hot but not smoking.
6. Add the garlic onion mixture and stir-fry until browned, about 5 minutes.
7. Add the remaining 1 tablespoon oil, the broccoli tops and stems, the bell pepper, oregano, salt, and black pepper.
8. Stir-fry until vegetables are crisp-tender, about 5 minutes.
9. Add the heavy cream and Parmesan and bring the mixture to a gentle boil over medium heat.
10. Cook, stirring, until the mixture thickens slightly, 2 to 3 minutes.
11. Drain the pasta and toss with the vegetables and sauce. Serve with warm Italian bread.