Now that I’m trying to wrap up Simply in Season, I’m coming across recipes that I wasn’t too interested in making last time I cracked it open. Great Green Vegetable Pasta, with its use of blended up cottage cheese (a technique I used before but don’t recall which recipe), was one of them. So I decided to wing a variation on my own.
Ingredients:
- 1 lb pasta
- 1 large head broccoli
- 1/2 C slivered almonds
- 1 C grated Parmesan cheese
- splash of lemon olive oil (or use regular olive oil plus a dash of lemon juice)
- salt and papper
- 2 Tbsp parsley, chopped
Directions:
- Cook pasta according to directions; add broccoli to the boiling pot a few minutes before the time is up. Drain.
- Add remaining ingredients and stir well.
The Verdict: I totally changed the flavor and texture profile on this one, since the original recipe also called for zucchini, green beans, green onions, basil, and a white sauce in addition to what I used. I think it would have been good, but as I didn’t have many of the ingredients (including cottage cheese), I made do with what I had. It was totally edible, but I felt something was missing. Later in the evening I realized that sauteed red pepper would have been a great edition. I’m still learning how to layer flavors and textures in recipes. I’ll get there!
What's on your mind?