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Monday, April 25, 2011

Pasta with Broccoli, Goat Cheese and Oregano

I saw this recipe posted on The Lushers blog and knew I had to try it. It was delicious, light, simple, and a perfect spring pasta. I try to incorporate meatless meals into our weekly menus and this one fit the bill perfectly.
 

Ingredients:
1lb broccoli, cut into small florets
1lb dried linguine or fettuchine pasta, uncooked
4 tablespoons extra virgin olive oil
1 lemon, zested, juiced & divided
8oz soft goat cheese
1/4 cup fresh oregano leaves, roughly chopped, divided
Salt & freshly ground pepper, to taste
Grated Parmesan, for serving

Directions:
Bring a large pot of water to a boil and salt liberally. Add pasta. When the pasta is a few minutes shy of al dente, add the broccoli florets & cook until pasta is done. Scoop out 1 cup of cooking liquid and set aside. Drain pasta and broccoli.

Return the pasta and broccoli to the pot and add the olive oil, lemon juice, half of the zest and toss to coat. Add the goat cheese and half of the oregano. Turn the heat under the pot on low and toss the pasta to coat, adding the reserved pasta water as necessary to loosen the sauce. Season with salt and pepper to taste.
Divide among 4 plates, top with remaining lemon zest, oregano, sprinkle with Parmesan and serve.

Servings: 4



 

Linked to Fudge Ripple Tuesday Night Supper Club and FTLOB Tasty Tuesday.

Labels: , ,

8 Comments:

Blogger Danielle said...

Looks amazing - I love goat cheese

April 25, 2011 at 12:50 PM  
Blogger julie said...

That looks really, really good. I am a huge fan of goat cheese and this dish highlights it beautifully!

April 25, 2011 at 4:23 PM  
Blogger Natalie said...

bookmarking this--my oregano pot is full and i need ways to use it up :)

April 25, 2011 at 10:36 PM  
Blogger Lisa said...

mmm! This sounds fabulous! I'd love to try it! Thanks for sharing

April 26, 2011 at 10:53 AM  
Blogger Sarah said...

My jaw DROPPED when I saw this! HOW DELICIOUS! Thanks SO much for sharing - I already bookmarked this recipe for when I get home from school next month :D

April 26, 2011 at 4:10 PM  
Blogger Elena (Running in Heels After Child) said...

That looks so good, and creamy but light. Yum, I am going to have to try it.

Enjoy,

elena

April 26, 2011 at 10:45 PM  
Blogger Dirt On The Rocks said...

This looks absolutely delicious and easy to make. I feel like stopping by the grocery store after work and having this for dinner.

April 27, 2011 at 5:57 PM  
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C + C Marriage Factory: Pasta with Broccoli, Goat Cheese and Oregano

Pasta with Broccoli, Goat Cheese and Oregano

I saw this recipe posted on The Lushers blog and knew I had to try it. It was delicious, light, simple, and a perfect spring pasta. I try to incorporate meatless meals into our weekly menus and this one fit the bill perfectly.
 

Ingredients:
1lb broccoli, cut into small florets
1lb dried linguine or fettuchine pasta, uncooked
4 tablespoons extra virgin olive oil
1 lemon, zested, juiced & divided
8oz soft goat cheese
1/4 cup fresh oregano leaves, roughly chopped, divided
Salt & freshly ground pepper, to taste
Grated Parmesan, for serving

Directions:
Bring a large pot of water to a boil and salt liberally. Add pasta. When the pasta is a few minutes shy of al dente, add the broccoli florets & cook until pasta is done. Scoop out 1 cup of cooking liquid and set aside. Drain pasta and broccoli.

Return the pasta and broccoli to the pot and add the olive oil, lemon juice, half of the zest and toss to coat. Add the goat cheese and half of the oregano. Turn the heat under the pot on low and toss the pasta to coat, adding the reserved pasta water as necessary to loosen the sauce. Season with salt and pepper to taste.
Divide among 4 plates, top with remaining lemon zest, oregano, sprinkle with Parmesan and serve.

Servings: 4



 

Linked to Fudge Ripple Tuesday Night Supper Club and FTLOB Tasty Tuesday.

Labels: , ,