This is the recipe from Dinner Club this past weekend. I have to stand corrected ... Marybeth and Curt brought the Strawberries and the Baguette Bread. Of course the fondue would not have been possible without those two items ... the strawberries were great in the chocolate and the bread in the cheese. (of course without the strawberries I would have just used my fingers in the chocolate)
Pasta with Broccoli, Artichokes and Mushrooms
1/4 cup extra virgin olive oil
2 cloves garlic, smashed and chopped
1 small onion, chopped
1 can artichoke hearts, 14 oz, packed in brine, rinse and chop
2 cups sliced mushrooms, baby bella or white
1 large tomato, diced
2 cups broccoli pieces, tops cut in bite size pieces
1/2 cup white wine, chardonnay
1/2 cup chicken stock
1/4 cup chopped fresh basil
salt and pepper to taste
1 pound linguini, cooked and drained according to the package, less 2 minutes
Start with a Large Heavy skillet. At the end of cooking the sauce you will add the pasta to the skillet so it needs to be large. This helps to finish the pasta and brings the flavors "inside" the pasta. Heat the skillet over medium heat, add the olive oil, onions and garlic. Cook for about 2-3 minutes until the onions are softened. Add the artichoke hearts, mushrooms and diced tomatoes and cook for about four additional minutes. Add the broccoli, wine and chicken stock. Bring to a boil, lower the heat and simmer for an additional 2 minutes. Salt and pepper to taste. Toss in chopped fresh basil and linguini. Simmer and toss until the pasta is covered in the sauce and is completely heated. Put the pasta in a serving platter and top with a little romano cheese and a little more chopped fresh basil for a beautiful plate of pasta.
Some nice things about this pasta dish. This is a light pasta sauce and it can be prepared in less than 30 to 45 minutes. It was great for the dinner club because I precut everything at my house so all I had to do at Pete and Katherine's was put everything in a skillet. I precooked the pasta at about 3:30 in the afternoon and brought it in a ziplock bag. I did NOT toss it with olive oil, just drained the pasta and then rinsed it with cold water, then I put it in the bag. This can be served as a meal or as a side dish as I did at dinner club.
I hope you will try this one ...
Mark
Monday, April 24, 2006
Subscribe to:
Post Comments (Atom)
3 comments:
Hi Mark, Oh my, how your recipes inspire me to THINK about cooking! no really, I am going to try some of these delicious recipes! Just read about the kitty - that's a worse situation than mine. I don't think that kitty would have lasted very long at my house...
I love your passion for cooking and just that you share some of daily life too. I'm going to pass on your blog address to some of my cooking friends - keep on blogging! melanie
Melanie ... great to have you visit my blog. Like I said I will work to make the recipes good tasting, kid friendly (to a certain extent) and easy to make with very few ingredients.
The cat had better not do it again ... on Friday she is going to be fixed ... so hopefully it is over ... otherwise ... DOES ANYONE WANT A CUTE CAT???
Your blog keeps getting better and better! Your older articles are not as good as newer ones you have a lot more creativity and originality now keep it up!
Post a Comment