Cheesy Bow Ties with Broccoli and Mozzarella Skewers

Total Time:
40 min
15 min
25 min

4 servings

  • Kosher salt
  • 12 ounces bow tie pasta
  • 1 small head broccoli, cut into florets
  • 1 tablespoon extra-virgin olive oil, plus more for drizzling
  • 3 tablespoons grated parmesan cheese
  • 1 clove garlic, grated
  • 2 tablespoons unsalted butter
  • 3 tablespoons all-purpose flour
  • 1/2 teaspoon dijon or yellow mustard
  • 1 1/2 cups milk
  • 1 1/2 cups shredded cheddar cheese (6 ounces)
  • Freshly ground pepper
  • 8 mini mozzarella balls (bocconcini), halved
  • 12 cherry tomatoes, halved
  • Preheat the oven to 450 degrees F. Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs, then drain and set aside (reserve the pot).

  • Meanwhile, toss the broccoli on a baking sheet with 1 tablespoon olive oil, the parmesan and garlic. Transfer to the oven and roast until the broccoli is slightly charred and the cheese starts browning, about 12 minutes.

  • Melt the butter in the reserved pasta pot over medium heat. Whisk in the flour; cook, whisking, until lightly toasted, about 2 minutes. Add the mustard and milk and cook, whisking occasionally, until thick and creamy, 4 to 5 minutes. Whisk in the cheddar and season with salt and pepper; continue cooking until the cheese is melted, 1 to 2 more minutes. Stir in the pasta until coated and warmed through, about 1 minute.

  • Thread the mozzarella and tomatoes onto 8 small skewers. Drizzle with olive oil and season with salt and pepper. Serve with the pasta and broccoli.

  • Photograph by Andrew Purcell

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