Very proud to say that all the vegetables and herbs for this came from the garden. We've been lucky to have broccoli finally producing, and our herbs are always happening, it seems.
This is a pasta my mom used to make on veggie night at the house. It's vegetarian, though I do use chicken broth since it adds a depth of flavor. You could also use vegetable broth if it's good.
First, make your fresh pasta. You can follow the way we do it here.
Then, prep your ingredients while your pasta water starts to boil:
- Head of broccoli, broken into florets (i like to leave the florets large so they keep their bite and don't get mushy).
- Small white onion, chopped
- 3 cloves garlic, chopped
- Olive oil
- Pinch crushed red pepper
- cup of chicken stock (or veg stock)
- lemon, cut in half
- chopped fresh herbs like basil and parsley
- Small handful fresh grated parmesan
- salt and pepper
In a pan big enough to hold everything above, add the oil, onion, garlic, and crushed pepper and saute until the onions are translucent. Add the broccoli, and give the pan a good shake to mix it all up. Add the broth and a good squeeze of lemon, as well as a good pinch of salt and pepper. Cover and leave a crack for evaporation. You want that broth to reduce down and get flavorful, and the broccoli to cook. Don't overcook! You don't want mushy brown broccoli, do you?
Pull off the heat, add your cooked pasta (we used pappardelle, but rigatoni bought from the store works great). Put it all on a platter and top with the herbs and parmesan. Taste, and add more salt and pepper if needed.
Serve with lots of bread to mop up the extra veg, herbs, and broth.