Although you may not be able to tell it by the thermometer, signs would indicate that it is officially winter in Karachi. We found oranges and broccoli in the market! Cooler weather is sure to follow! Here is an easy, but delicious pasta recipe, to use up that broccoli. Bonus: this dish is loaded with calcium.
- 1 crown broccoli, cut into florets and soaked in salted water, then drained
- 250 g. (~1/2 pound) bowtie (or other shaped) pasta
- 2 cups milk, warmed
- 2 Tblsp butter
- 1-2 Tblsp. white flour (maida)
- 1/2 cup parmesan cheese (or any strong flavored cheese)
- 1/2 tsp salt (to taste)
Cut the broccoli into florets and put into a bowl of water with about 1 Tblsp. salt to soak.* Meanwhile, bring a large pot of water to the boil, add the pasta and set the timer for the number of minutes indicated on the packet. When there are about 5 minutes left to go for the pasta, add the drained broccoli florets. Cover the pan and keep it boiling, cracking the lid if it overflows.
Meanwhile, in a medium-sized saucepan, melt the butter. Add the flour to the butter while whisking continuously, cook for a further 1 minute. Then slowly whisk in the warm milk. Continue to cook on medium heat and whisk until the mixture thickens. Add the cheese and cook about one minute more. Then add salt to taste.
Don’t forget about the pasta. When the timer rings, check the pasta to see if it is cooked, drain it and then add the white sauce (Bechamel sauce). Toss together and serve immediately, with more cheese as a garnish, if desired. There are many variations you can try in this recipe. Substitute peas or mushrooms for the broccoli next time, and try different types of cheese. You could try mixing it with red sauce (see previous post). I’d love to hear your ideas and how it turned out!
* This process of soaking the broccoli in salt water makes sure that any broccoli bugs let go of the broccoli. I don’t usually find any, but when I do, I am glad I took the time. Enjoy!