Broccoli and Bow Ties

Show: Barefoot ContessaEpisode: Kids in the Candy Store

Rated: 5 stars out of 5Rate itRead users' reviews (128)

RECIPE
COMMENTS & REVIEWS(128)

Cook Time:
8 min
Level:
Easy
Yield:
6 to 8 servings

Times:

Prep: 15 min
Inactive Prep: --
Cook: 8 min
Total:: 23 min

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Ingredients

Kosher salt
8 cups broccoli florets (4 heads)
1/2 pound farfalle (bow tie) pasta
2 tablespoons unsalted butter
2 tablespoons good olive oil
1 teaspoon minced garlic
1 lemon, zested
1/2 teaspoon freshly ground black pepper
1 tablespoon freshly squeezed lemon juice
1/4 cup toasted pignoli (pine) nuts
Freshly grated Parmesan, optional

Directions

Cook the broccoli for 3 minutes in a large pot of boiling salted water. Remove the broccoli from the water with a slotted spoon or sieve. Place in a large bowl and set aside.

In the same water, cook the bow-tie pasta according to the package directions, about 12 minutes. Drain well and add to the broccoli.

Meanwhile, in a small saute pan, heat the butter and oil and cook the garlic and lemon zest over medium-low heat for 1 minute. Off the heat, add 2 teaspoons salt, the pepper, and lemon juice and pour this over the broccoli and pasta. Toss well. Season to taste, sprinkle with the pignolis and cheese, if using, and serve.

To toast pignolis, place them in a dry saute pan over medium-low heat and cook, tossing often, for about 5 minutes, until light brown.

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Comments & Reviews

recipe Broccoli and Bow Ties
Linn Seattle, WA 11-21-2009
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Ina Does it yet ONE more time!!!
Rated: 5 stars out of 5

Well, this has got to be one of the best pasta dishes EVER!!! Not only is it really quite easy...but its all about doing... everything in the same pots.... I served it to my kids the other night.... and they asked if we could bring it as a side dish for Thanksgiving!!! ( they are doing kind of a different Thanksgiving dinner this time... everyone has to bring a really non traditional dish) ( at first they were going to serve Lamb!... but there were rumblings of mutiny by other family members) so they are back onto Turkey... and different sides... Thank you so much Ina for sharing this one with us. Linn in Seattle.Read more
recipe Broccoli and Bow Ties
adsf beverly hils, CA 10-18-2009
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GREAT!
Rated: 5 stars out of 5

Great light flavor, and very easy. I steamed the broccoli instead of boiling to keep more of the nutritional value. I also... used a little more lemon and garlic than the recipe called for, for extra flavor.Read more
recipe Broccoli and Bow Ties
Amy Valley City, OH 10-02-2009
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Turns broccoli haters into lovers!
Rated: 5 stars out of 5

Before this dish, my fiance HATED broccoli. This totally converted him! Since there's only two of us, I use half the broccoli... required--but I still make the same amount of sauce. This has become a staple in our home! We've started to add toasted cashews for a little extra punch of protein, and next time I plan to add edamame instead. It's just a great dish all around!Read more
recipe Broccoli and Bow Ties
stacey Port Charlotte, FL 09-29-2009
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easy and delicious
Rated: 5 stars out of 5

Made this tonight and thougt it was great. I read other reviews and would def double the sauce next time.
recipe Broccoli and Bow Ties
Jack Wyandotte, MI 09-23-2009
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Yummy - but....
Rated: 5 stars out of 5

Tried this for the first time last night. Very yummy! I used only 3/4 tsp salt, although, as I used table salt. Glad I did... - it was salty even with this small amount. I also used about 1/4 c parmasean cheese (also adds salt). Doubling the sauce and using half as dressing and the other as a marinade for grilled chicken will be my next try. Adding an extra protein would make this great dish a great main dish! Great job Ina!Read more
recipe Broccoli and Bow Ties
Nicole Austin, TX 09-22-2009
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Nice and simple
Rated: 5 stars out of 5

This was a very simple, yet tasty dish. Other users mentioned the saltiness of the dish. I believe this depends on the type... of salt you use. Ina cooks with Kosher salt, which is less "salty" than regular iodized salt. I didn't change a thing. Thanks Ina...Read more